Pear, Rosemary and Cardamom Mini cakes

By sheilaolim

Notes: baked as the recipe is written, we both regretted not taking a more pronounced stance: sweet or savory. In the morning, I would not mind a little bit more sugar whereas in the afternoon a little bit more salt would be appreciated. I am just so bad at choosing that I have come up with my own solution: a spat of strawberry jam in the morning and a spat of salted butter in the evening.

These are great for a sunday brunch, dinner party and they are great as mid morning or afternoon snacks. They taste fantastic with a cup of tea.

Ingredients

• 200 gr. flour (about 2 cups) You could use half regular and half whole grain flours.
• 2 tsp. baking powder
• pinch of salt
• 3 eggs
• 10 cl. milk
• 5 cl. olive oil
• 1 pear, peeled, cored and diced
• 5 oz. blue cheese, crumbled
• 1 tsp. ground cardamom (I used fresh green pods that I crushed with the back of my knife)
• 1 Tb. dried rosemary

Preparation

Step 1

In a large bowl, combine the flour, baking powder and salt. Add the eggs, olive oil, and milk and whisk until well combined. Gently fold in the pear, cheese and spices/herbs with a spatula until incorporated.
Pour into muffin tins (use paper molds or grease well), and bake at 350 for 25-20 minutes or until a knife inserted in the middle comes out clear.
Let cool to room temperature.