Goat Cheese Tomato Tapenade Mini Cakes
Since we have received our very own French Tapenade at BonCOOK™, I have enjoyed it immensely in my kitchen.
This recipe is from my Friend Marion (@novice_en_cuisine). The original recipe calls for Walnuts which I replaced with Kalamata Olives instead. You can find Marion’s recipe right HERE!
In addition, please note that The Quattro Tray is available online in France, only. My consultant name is COURBARIE Marion for any Guy Demarle orders.
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Goat Cheese Tomato Tapenade Mini Cakes
Equipment
Ingredients
- 3 eggs
- 3 tbsp (40 g) cilantro oil
- 1 tbsp (15 g) tomato paste
- 1 cup (150 g) Tomato herb Tapenade
- 1 cup (125 g) flour
- 2 tbsp (15 g) flour
- 1 1/4 tsp (6 g) baking powder
- 1/4 cup (35 g) Kalamata Olives (Largely Chopped)
- 4 oz (115 g) goat cheese (Crumbled)
- 1/2 tsp (1 g) Oregano
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together the eggs, Cilantro Olive Oil, Tomato Paste and the Tomato Tapenade.
- Add the Flour and Baking Powder. Mix until combined.
- Then, fold in the Crumbled Goat Cheese, Chopped Kalamata Olives and Oregano.
- Place your Quattro Flexipan® Tray on the top of your medium perforated baking sheet.
- Fill your Pastry Bag with the batter and carefully pipe it into each well of the Flexipan®.
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 12min)
- Once your Goat Cheese Tomato Tapenade Mini Cakes are out of the oven, let them cool down for about 5 minutes before unmolding onto your cooling rack. Serve, Enjoy and Bon Appétit!
Video
Special Notes
Nutrition
