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Smoked salmon sponge cakes with sunblushed tomatoes Recipe

Ingredients for 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
  • 1

    Preheat the oven to 180°C.

  • 2

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

  • 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.

  • 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.»

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

Rate this recipe :

(13 votes)

  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

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