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Salty cake, asparagus, almonds and basil

Salty cake, asparagus, almonds and basil

Salty cake, asparagus, almonds and basil

Difficulty: Easy

Time: 45 mins

Doses For: 10 people

Ingredients 

Tip

Definitely rich and satisfying little cakes, in which everything can be replaced. So play with inventing your cake, replacing olives with capers, almonds with pistachios, basil with coriander, or gruyere with a little seasoned pecorino, add ham or anchovies, and everything is cake!

Preparation

  1. Beat the eggs with the oil, add the flour, the yeast, the coarsely grated
  2. Gruyere cheese, salt and pepper, the blanched and chopped stalks, the chopped olives and the finely chopped basil, mix quickly and pour the dough into a mold to plumcake or in minicake molds .
  3. Bake at 180 ° for 20 minutes in the mini version or 45 minutes in the large version.
  4. Recipe by Sigrid Verbert taken from the book Finger Food

Previous article Savory Madeleine with the scent of porcini, hazelnuts and truffle

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