Valençay and citrus mini cakes
Airy and savory mini cakes with a touch of tangy citrus.
- 150 g
- 170 g
- 15 cl
- 40 g
- 40 g
- 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.
Drink pairing: Loire Valley wine, Valençay Blanc, or Anjou Rouge.