Salty pop cakes with nuts and cheese
80 g feta cheese
½ cup yogurt
1 teaspoon baking powder
¼ teaspoon salt
2-3 tablespoons oil
1 cup flour
Cream cheese (type Laughing Cow)
Chopped nuts (shelled hemp seeds in my case)
In a bowl, whisk together the eggs, yogurt and cheese. Add salt, baking powder and as much flour as necessary to make a thick and non-sticky dough (as for a cake).
Grease a pop cake silicone mold. Spoon the pastry into the holes of the basis and smooth (do not exceed the level of the edge as the dough inflates). When all the molds are filled, close the mold with his other half and place on a baking dish.
Bake the pop cakes at 180°C, until they fill up the mold and lightly brown. Check the cooking status, sligtly opening the mold on one side. When ready, let cool completely.
Tip 3 to 5 cream cheese portions into a ceramic bowl and soften them in a bain-marie or in the microwave (do not liquefy them or make piping hot). Using a brush or your fingers, apply the melted cheese on the pop cakes. Thread them on a stick (wooden skewers for barbecue, for example) and roll them in the chopped nuts (it’s delicious when the latter are freshly roasted). Serve immediately, stuck in small glasses.