These mini cakes with turkey bacon and Emmental cheese are exactly the kind of recipe you whip out on a weekday evening, for a stress-free brunch or an impromptu aperitif. They come together quickly, can be eaten warm or cold, and stay wonderfully moist—no dry, sad cake here.
Ingredients :
- Turkey bacon — It brings the smoky flavor and salty contrast that wake up the batter. Sauté it for a few minutes before adding: it loses some moisture, browns slightly, and perfumes the mini cakes better.
- Grated Emmental — It provides meltiness inside and a nice color on top. Choose a not-too-dry grated Emmental, or substitute with Comté for a more pronounced flavor.
- Eggs — They structure the batter and help the mini cakes hold together after baking. Use room-temperature eggs if possible; they mix more easily with the milk and oil.
- Flour and baking powder — Flour forms the base of the cake, while baking powder gives the rise. Add them gradually to avoid lumps and achieve a smooth, not dense batter.
