Mediterranean Vegetables and Emmenthal Cheese Mini-Cakes

4 pers.

20 min

25 min

15 cl Buttermilk

60 g Slightly Salted Moulded Butter

100 g Grated Emmental

3 Units Eggs

250 g Flour

1 Bag Baking powder

1 Dessert spoon Olive oil

1 Unit Zucchini

0.5 Units Red peppers

0.5 Units Yellow peppers

2 Cloves Garlic

30 g Black olives

8 g Sun-dried tomatoes

1 Pinch Salt

1 Pinch Pepper

Prepare the vegetables: wash courgette and seeded peppers. Peel and remove germ from garlic. Cut vegetables into small cubes and sauté in olive oil beginning with peppers, courgettes and then garlic. Season.
Finely chop olives and sun-dried tomatoes. Preheat the oven to 170°C (Gas Mark 6).
In a bowl, crack and whisk eggs. Add flour and baking powder, mix together. Add melted Lightly Salted Moulded Butter and Buttermilk. Season. Mix together until smooth.
Add grated Emmenthal cheese, olives and roasted tomatoes followed by the sautéed vegetables. Mix well.
Divide batter among individual silicone moulds. Bake in the oven for 12 to 15 minutes. Remove from oven. Let cool 5 minutes, remove from moulds an place on a wire rack.
Enjoy!

These cakes may be enjoyed warm or cold. This recipe can be made in a traditional loaf tin, in that case it has a cook time of 40-45 minutes.