Savory Mini Cakes with Dijon, Parsley, and Gruyere Cheese
Ingredients
Preparation
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Preheat the Oven: Begin by preheating your oven to 325°F (170°C). Proper preheating ensures that your savory cakes bake evenly.
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Sift Dry Ingredients: Sift together the all-purpose flour and baking powder. This step helps prevent any lumps and ensures an even texture in your final product.
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Mix Wet Ingredients: In a stand mixer equipped with the whisk attachment, blend the Dijon mustard, unsalted butter, salt, and black pepper for 2 minutes on medium speed. This mixture forms the base of your savory cake batter.
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Incorporate Cheese: Add the finely grated Gruyere cheese to the mixture, allowing it to blend in completely.
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Combine Wet and Dry Ingredients: On low speed, gradually add the eggs and sifted flour mixture in portions, alternating between the two. Mix just until combined, being careful not to overmix.
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Add Fresh Parsley: Gently fold in the finely chopped fresh parsley, which will add a burst of color and freshness to your savory cakes.
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Fill the Molds: Fill each cavity of the Mini Loaf Tray ¾ of the way full. The flexibility of the silicone bread pan ensures that your batter will rise evenly without sticking.
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Bake: Place the tray in the preheated oven and bake for 15 to 17 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
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Cool and Unmold: Allow the cakes to cool in the pan for 30 minutes before gently unmolding. The non-stick properties of the silicone mold make this step a breeze.
