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

45 min

Valençay and citrus mini cakes

Name: Valençay and citrus mini cakes
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: 150.00 g Valencay PDO; 170.00 g Flour; x 3.00 eggs; 15.00 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 40.00 g Charentes-Poitou Butter PDO; Gelatin; 40.00 g Golden raisins; x 0.50 Sachet of baking powder; 1.00 tsp Fresh thyme leaves; Lemon zest; Salt and ground pepper

Cheese

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

Preparation time

20 min

Ingredients For

Valencay PDO

150 g See the article
Flour 170 g
eggs x 3
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

15 cl See the article
Charentes-Poitou Butter PDO

40 g See the article
Gelatin
Golden raisins 40 g
Sachet of baking powder x 0.50
Fresh thyme leaves 1 tsp
Lemon zest
Salt and ground pepper

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Preparation

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.