Smoked salmon sponge cakes with sunblushed tomatoes Recipe

Mini sponge cakes made with smoked salmon pieces and sunblushed tomatoes.

  • Preparation
    45mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(13 votes) 4/5
Ingredients
Pour people
  • Whole egg(s) : 2 whole
  • Semi-skimmed milk : 200 ml
  • Fine salt : 3 pinch(es)
  • Plain flour : 320 g
  • Baking powder : 10 g
  • Unsalted butter : 100 g
  • Smoked salmon : 100 g
  • Sun blushed tomato(es) : 100 g
Method
  • ETAPE 1

    Preheat the oven to 180°C.

  • ETAPE 2

    Melt the butter over a low heat and then set aside.
    Cut the salmon and the sunblushed tomatoes into small pieces.

  • ETAPE 3

    Whisk together the eggs and the milk, adding a pinch of salt. Incorporate the sifted flour and the baking powder. Add the melted butter, salmon and the sunblushed tomatoes.

  • ETAPE 4

    Fill your moulds to the 3/4 mark. Transfer to the oven and bake for 25 minutes.

Chef's tip

«This recipe can easily be adapted to be made with cheese, cooked meats or marinated vegetables.»

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