Cheese Mini Cakes
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
210
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 5.99 g | (6 %) | ||
| Fat | 11.36 g | (10 %) | ||
| Carbohydrates | 21.15 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.33 g | (1 %) |
more nutritional values
| Vitamin A | 45.95 mg | (5,744 %) | ||
| Vitamin D | 0.66 μg | (3 %) | ||
| Vitamin E | 2.15 mg | (18 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.06 mg | (9 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 10.94 μg | (4 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.08 μg | (0 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 0.05 mg | (0 %) | ||
| Potassium | 105.12 mg | (3 %) | ||
| Calcium | 149.73 mg | (15 %) | ||
| Magnesium | 7.42 mg | (2 %) | ||
| Iron | 0.85 mg | (6 %) | ||
| Iodine | 8.8 μg | (4 %) | ||
| Zinc | 0.38 mg | (5 %) | ||
| Saturated fatty acids | 2.27 g | |||
| Cholesterol | 35.16 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- soft butter (for greasing the pan)
- soft Semolina flour (for dusting the pan)
- 1 sm can Saffron 0.1 grams (approximately 0.0001 kg)
- 70 grams Gouda
- 200 grams Pastry flour
- 100 grams fine Cornmeal
- 3 tsps Baking powder
- 1 tsp salt
- 2 eggs
- 100 milliliters Canola oil
- 300 milliliters Buttermilk
Preparation steps
1.
Grease 12 ramekins (or a tin) for mini cakes with butter and sprinkle with semolina. Place in the refrigerator until ready to use. Dissolve the saffron in 3 tablespoons of warm water. Grate the gouda finely.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Mix the flour with the semolina, baking powder, and salt. Beat the eggs in a bowl. Drizzle in the oil, the butter milk and the saffron water and mix well. Briskly stir in the flour mixture and fold in the cheese. Pour batter into the ramekins and bake about 20 minutes until golden brown (until a toothpick inserted comes out clean). Then let cool for about 5 minutes and remove from the ramekins.
4.
Garnish with corn salad and serve warm or cold, as desired.
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