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I remember the first time I tried a savory cake. It was at a little cafe in Italy, during a summer that felt like it was lifted straight out of a movie. Since then I've been trying to replicate the taste and I think I've nailed it with these delightful Basil Pesto Mini Cakes.
What makes these mini cakes so special? It's the surprising yet harmonious blend of flavors. The vibrant basil pesto, with its garlicky, nutty, cheesy notes, gets beautifully incorporated into a light and fluffy cake batter. The result is a moist, tender cake that’s bursting with savory goodness. Each bite offers a symphony of flavors, making them perfect for any occasion. Plus, their mini size makes them irresistibly cute and easy to serve!
Required Equipments
- Mini muffin tin
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Wire rack
Basil Pesto Mini Cakes: Frequently Asked Questions
Basil Pesto Mini Cakes
These Basil Pesto Mini Cakes are a delightful fusion of savory and sweet, perfect as an appetizer or a unique snack. Combining the herbaceousness of basil pesto with the light, airy texture of a mini cake, they're an unexpected treat that will impress any palate.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Get a mini muffin tin ready by greasing it well with butter or lining it with paper liners. This will make sure the cakes come out easily.
- In a medium bowl, whisk together the flour, baking powder, and salt. This helps to distribute the baking powder evenly for a consistent rise. Make sure theres no clumps!
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This prevents the batter from curdling. Add the vanilla extract and mix well. Adding eggs one at a time makes the texture much better, trust me!.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cakes. A few streaks of flour are okay at this point.
- Stir in the basil pesto until it's evenly distributed throughout the batter. The pesto will add a beautiful green hue and that fantastic savory flavor. Take a spoon and mix it well, don't be shy!
- Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full. This allows the cakes to rise without overflowing. I usually use two spoons, one to scoop and one to push the batter off.
- Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden around the edges.
- Let the mini cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly.
- Serve warm or at room temperature. They’re delicious on their own or with a dollop of ricotta cheese or a drizzle of olive oil. Enjoy!
- For an extra touch, garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese before serving. The possibilities are endless! Maybe, a glass of white wine to compliment this exquisite dish.
📝 Notes
- For a richer flavor, use brown butter instead of softened butter.
- Add a sprinkle of pine nuts on top before baking for added texture.
- These mini cakes can be stored in an airtight container at room temperature for up to 3 days.
🍎 Nutrition
Calories: 85 kcal
Protein: 1g
Fat: 5g
Carbohydrates: 9g
Fiber: 0.2g
Calcium: 10mg
