Airy and savory mini cakes with a touch of tangy citrus.
Preparation time
20 min
Ingredients For
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1 c
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x 3
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0.25 c
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x 0.50
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1 tsp
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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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