Airy and savory mini cakes with a touch of tangy citrus.
RECIPE
45 min

Valençay and citrus mini cakes

Airy and savory mini cakes with a touch of tangy citrus. 

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Ingredients For

  • 150 g
  • 170 g
  • x 3
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    15 cl See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    40 g See the article
  • 40 g
  • x 0.50
  • 1 tsp

Soften the gelatin in cold water for ten minutes.

Preheat the oven to 350 °F. 

In a large salad bowl, sift the baking powder and flour together. Make a hollow and crack the eggs in the center. Mix. Add the cream and the 3 tbsp of melted butter. 

Crumble the goat cheese and add it to the batter. Mix in the dried raisins (rehydrate them first if they are too hard), lemon zest, thyme, salt, and pepper. 

Pour the batter into a buttered (or silicone) muffin pan. Fill each muffin cup 3/4 full. 

Bake for 20 to 25 minutes. Serve these savory cakes during happy hour or as a starter with a salad. 

Pair with

Drink pairing: Loire Valley wine, Valençay Blanc, or Anjou Rouge.

Country Bread
Country Bread
Fleur de sel de Guérande sea salt PGI
Fleur de sel de Guérande sea salt PGI
See Recipe