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Mini cakes with Black Tapenade

  • 20 minutes

    20 minutes

  • Difficulty


  • 6 pers

    6 pers

Ingredients  for hors d'oeuvre : 180g of flour, 1 teaspoon baking powder, 3 eggs, 3 tablespoons of olive oil, 10cl milk, 120g of black tapenade Maison Raymond and 2 tablespoons pine nuts.

The recipe's steps :

- Preheat oven at 188°C (gas mark 6)

- In a bowl, mix the flour and yeast.

- In another bowl , whisk the eggs with olive oil and milk. Pour the flour and mix thoroughly to a smooth paste .

- Finally, add the black tapenade Maison Raymond and sprockets.

- Divide batter into mini cake molds flexible .

- Bake for 20 minutes. Insert the blade of a knife to test for doneness . It should come out clean .

- Let cool before unmolding. Serve warm or cold .

Bonus : Add a tablespoon of parmesan cheese in the dough.