Airy and savory mini cakes with a touch of tangy citrus.
45 min
Average: 3.5 (38 votes)

Valençay and Citrus Mini Cakes

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

Preparation time

20 min

Ingredients For

  • Valençay PDO
    Valencay Cheese PDO
  • 1 c
  • x 3
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO
  • Butter
    Charentes-Poitou Butter PDO
  • 0.25 c
  • x 0.50
  • 1 tsp

Preparation

1

Soften the gelatin in cold water for ten minutes.

2

Preheat the oven to 350 °F. 

3

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. 

4

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. 

5

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

6

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

Pair with

Loire Valley wine, Valençay Blanc, or Anjou Rouge.

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