Roasted Red Pepper Mini Cakes
What is the Apéritif without a nice selection of finger food? And of course guests who came with a good appetite? These roasted red peppers mini cakes are super delicious and will delight everyone.
Like many of the recipes I enjoy sharing with you… It came straight from France. Marion (@novice_en_cuisine) is the content creator behind it and you can find it on her blog right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Roasted Red Pepper Mini Cakes
Ingredients
- 2 eggs
- 2/3 cup (100 g) red pepper spread (From TJ)
- 2 oz (60 g) Boursin Cheese
- 1/2 cup (65 g) flour
- 1 1/4 tsp (6 g) baking powder
TOPPINGS
- 8 oz (100 g) Solid White Albacore Tuna In Water
- 4 Tbsp (60 g) Mayonnaise
- 1 tsp (5 g) Oregano
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together the eggs, red pepper spread and Boursin cheese.
- Add the flour and baking powder. Mix until combined.
- Place your Petal Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 12min)
- Once your Red Roasted Peper Mini Cakes are out of the oven, let them cool down for about 5 minutes before unmolding onto your cooling rack. Let them completed cool down.
- Right before serving, mix the tuna with the mayonnaise and oregano.
- Spoon your preparation into each well. Serve, Enjoy and Bon Appétit!
Video
Special Notes
Nutrition
