Mini cakes with olives and sun-dried tomatoes

Mini Cakes with Olives and Sun-Dried Tomatoes

Welcome to my kitchen! Today, I will guide you step by step through a delicious and simple recipe: mini cakes with olives and sun-dried tomatoes. These savory treats are perfect for an appetizer, a quick snack, or even as part of an elegant brunch. Their savory flavor and soft texture will instantly win you over!

Short History

Mini cakes with olives and sun-dried tomatoes are inspired by Mediterranean cuisine, where fresh ingredients and intense flavors are the norm. Sun-dried tomatoes and olives are essential ingredients that bring a touch of sunshine to any dish. These mini cakes are easy to make and can be customized according to your preferences, making them ideal for any occasion.

Preparation Time

- Preparation time: 15 minutes
- Baking time: 30 minutes
- Total time: 45 minutes
- Number of servings: 12 mini cakes

Ingredients

- 120 g flour
- 2 eggs
- 70 g grated cheese (choose a mature cheese for a more intense flavor)
- 70 ml extra virgin olive oil
- 70 ml milk
- 1 packet baking powder (about 10 g)
- Salt and pepper to taste
- 100 g sun-dried tomatoes (you can use tomatoes preserved in oil for extra flavor)
- 100 g pitted olives (preferably green olives for a color contrast)

Necessary Utensils

- Large mixing bowl
- Whisk or mixer
- Silicone spatula
- Mini cake or muffin molds
- Oven

Step by Step

1. Preheat the oven:
Start by preheating the oven to 180°C (medium heat). Make sure you have all the ingredients at hand to make the cooking process as efficient as possible.

2. Prepare the wet mixture:
In a large bowl, beat the two eggs with the olive oil and milk. Use a whisk or a mixer on low speed to achieve a smooth composition. This mixture will be the base for the mini cakes, bringing moisture and rich flavor.

3. Mix the dry ingredients:
In another bowl, combine the flour with the baking powder, salt, and pepper. These dry ingredients will help achieve a fluffy texture. If you like a more intense flavor, add a little dried oregano or basil.

4. Combine the ingredients:
Gradually add the dry mixture to the wet one, mixing with a silicone spatula to avoid lumps. Finally, fold in the finely chopped sun-dried tomatoes and sliced olives, leaving a few olives for decoration.

5. Fill the molds:
Use a spoon or ladle to pour the mixture into the mini cake molds. Fill each mold about 2/3 full to allow the cakes to rise.

6. Decorate:
Add a few slices of olives on top of each mini cake for an attractive appearance and an extra hint of flavor.

7. Bake:
Place the molds in the preheated oven and bake for 30 minutes or until the cakes turn golden and a toothpick inserted in the center comes out clean. The aromas will fill the entire kitchen, and your patience will be rewarded!

8. Cool and serve:
After removing them from the oven, let the mini cakes cool in the molds for 5-10 minutes, then transfer them to a rack to cool completely. These treats can be served warm or at room temperature.

Serving Suggestions

These mini cakes with olives and sun-dried tomatoes pair wonderfully with a yogurt or tzatziki sauce. You can also combine them with a fresh salad, a glass of white wine, or even a refreshing lemonade to create a complete culinary experience.

Possible Variations

If you want to experiment, you can replace the sun-dried tomatoes with fresh vegetables such as bell peppers or grated zucchini. Additionally, adding fresh herbs like dill or green onions can provide an even more interesting flavor.

Nutritional Information

These mini cakes are a tasty and nutritious choice! Each serving contains approximately:

- Calories: 150 kcal
- Protein: 5 g
- Fat: 8 g
- Carbohydrates: 15 g

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, you can use whole wheat flour for an extra boost of fiber, but you may need to adjust the amount of liquids.

2. How can I store the mini cakes?
These treats can be stored in an airtight container for 2-3 days at room temperature or can be frozen to enjoy later.

3. Can they be adapted for vegans?
Sure! You can replace the eggs with a combination of 1 mashed banana or 60 g of applesauce, and the milk with a plant-based alternative, such as almond milk.

In conclusion, mini cakes with olives and sun-dried tomatoes are a versatile, easy-to-make recipe full of flavor. I encourage you to try them and customize them to your taste. Enjoy your meal!