10298-plumcake-salati-morini-molino-merano

Savory mini loaf cakes

In collaboration with Anna Morini

Source: https://www.meranermuehle.it/rcp_recipe/savory-mini-loaf-cakes

Total time

60 Minutes

Baking/cooking time

40 Minutes

Difficulty

easy

Ingredients

Portions

		FOR THE DOUGH
250	g	All-purpose flour gluten-free
4		eggs
80	ml	oil
250	ml	milk
3	g	salt
1	tablespoons	grated parmesan
1	package	instant baking powder
		FOR THE FILLING
	q.s.	green and/or black olives, pitted
	q.s.	sun-dried tomatoes and oregano
	q.s.	cooked ham and provola cheese

Preparation

Combine the eggs with milk and oil until smooth, then add the universal mix, baking powder, Parmesan, and salt, mixing until a smooth and creamy batter forms.
Divide the batter into three equal portions and enrich each with a different filling: olives, chopped sun-dried tomatoes with oregano, and diced ham with provola, folding gently to distribute evenly.
Fill rectangular silicone molds to about two-thirds and bake in a preheated static oven at 180 °C (356 °F) for about 40 minutes until golden.
Allow to cool slightly before removing from the molds and serving.

Tip: Customize the fillings according to taste, for example with grilled vegetables, different cheeses, or cured meats. The mini loaf cakes keep for 2–3 days and can be slightly reheated before serving.

In collaboration with @io_speriamo_che_celiacavo