Parmesan and Tarragon Mini Loaf Cakes

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Parmesan and Tarragon Mini Loaf Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
387
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie387 kcal(18 %)
Protein21.18 g(22 %)
Fat19.08 g(16 %)
Carbohydrates29.65 g(20 %)
Sugar added0 g(0 %)
Roughage0.12 g(0 %)
Vitamin A214.81 mg(26,851 %)
Vitamin D1.2 μg(6 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.45 mg(41 %)
Niacin6.05 mg(50 %)
Vitamin B₆0.06 mg(4 %)
Folate95 μg(32 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.37 μg(1 %)
Vitamin B₁₂1.11 μg(37 %)
Vitamin C4.71 mg(5 %)
Potassium150.46 mg(4 %)
Calcium571.64 mg(57 %)
Magnesium27.75 mg(9 %)
Iron2.37 mg(16 %)
Iodine30 μg(15 %)
Zinc1.39 mg(17 %)
Saturated fatty acids9.28 g
Cholesterol122.29 mg
Author of this recipe:

Ingredients

for
8
Ingredients
2 tablespoons
2.333 cups
cup
butter (melted)
2 teaspoons
4
medium eggs
2 ¼ cups
Parmesan cheese (finely grated)
1 bunch
Tarragon (finely chopped)
1 bunch
flat-leaf parsley (finely chopped)

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease the base and sides of 8 individual, disposable loaf tins.
2.
In a large mixing bowl, beat the eggs until light and frothy. Add the flour, melted butter, sunflower oil and baking powder and beat again until smooth. Fold in the Parmesan and chopped herbs and season the batter well with salt and black pepper.
3.
Spoon the batter into the prepared loaf tins. Bake for 20-25 minutes until a cake tester comes out clean from their centres. Remove from the oven and allow them to cool in their tins. Serve warm or cold.