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–+ servings

Sweet and Savory Cakes (2 in 1)

bakingwithnessa
Now you can make a dessert and an appetizer all at once! Pick one Sweet recipe and another one Savory, bake them in the same tray! and Voilà!
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Prep Time 10 minutes
Bake / Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Dessert
Cuisine French
Servings 12

Equipment

Double Savarin
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Mini Whisk
Whisk
Whisk Spatula
Spatula
Santoku Chef Knife
Sweet Basil Oil
Onions and Red Pepper
Lavender Salt Mill
Pepper Mill

Ingredients
 

CAKE 1 (SWEET)

  • 3 eggs
  • 1/2 cup (100 g) sugar
  • 1/2 cup (110 g) canola oil
  • 1 tps (30 g) vanilla bean paste
  • 1 cup (125 g) all-purpose flour
  • 1/2 Tbsp (6 g) baking powder
  • 1/2 cup (90 g) dark chocolate chips

CAKE 2 (SAVORY)

  • 1 1/3 cup (165 g) all-purpose flour
  • 1/2 Tbsp (6 g) baking powder
  • 2 eggs
  • 1/4 cup (60 g) milk
  • 3 Tbsp (45 g) sweet basil olive oil
  • Lavender Salt
  • pepper mill
  • 1 Tbsp (15 g) Roasted Onion and Red Pepper Herb blend
  • 1/4 cup (35 g) Sun dried tomatoes in oil (Chopped)
  • 1/4 cup (35 g) Kalamata Olives
  • 1/2 cup (55 g) shredded cheese

Instructions
 

CAKE 1 (SWEET) PREPARATION

  • In a mixing bowl, whisk the eggs and sugar together. Add the canola oil and vanilla bean paste. Then, incorporate the all-purpose flour and baking powder. Mix until combined. Fold the dark chocolate chips. Pour your preparation directly in the first well of your Flexipat®.

CAKE 2 (SAVORY) PREPARATION

  • In another mixing bowl, whisk the flour and baking powder together. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add a splash of milk at a time. Continue mixing. Then, add the Sweet basil olive oil, Salt and Pepper (season to taste). Fold the roasted onion/red pepper blend, the sun-dried tomatoes, the Kalamata olives and shredded cheese. Mix until it is all incorporated. Pour your second preparation directly in the remaining well of your Flexipat®.

BAKE!

  • Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 25min). It is ready when the toothpick inserted comes out clean.
  • Once your Sweet and Savory Cakes are out of the oven, let them cool down for about 10min. Then, Unmold directly onto your cooling rack. Serve and Enjoy! Bon Appétit!

YouTube Video

Photos

Nutrition

Calories: 329kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 222mg | Potassium: 150mg | Fiber: 1g | Sugar: 11g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 2mg
Keyword bon cook, double futed savarin mold, easy french recipe, easy savory cake, flexipan, guy demarle, moule double savarin, silicone bakeware, silicone molds, silpat, sundried tomatoes and olives cake, two in one recipe, vanilla chocolate chips cake
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/sweet-and-savory-cakes-2-in-1/