Roasted Red Pepper Mini Cakes
These Roasted Red Pepper Cakes are so popular during the Apéritif Time, make sure you save some for yourself before they are gone!
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!
YouTube Video
Photos
Nutrition
Calories: 107kcal | Carbohydrates: 5g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 291mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com