Ricotta and Sun-Dried Tomato Soft-Centered Cake

Name: Ricotta and Sun-Dried Tomato Soft-Centered Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 120 g Sun-dried tomatoes (cut into thin strips); 20 ml Milk; 120 g Ricotta cheese; 60 g Parmesan cheese (grated); 3 Eggs; 100 g Flour; 15 g Flour (for the pan); 2 tbsp Olive oil; 2 tbsp Olive oil (for the pan)

A savory French moelleux-style mini cake made with ricotta, Parmesan, and sun-dried tomatoes.

30 min

Easy

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Ricotta and Sun-Dried Tomato Soft-Centered Cake

Ingredients

Sun-dried tomatoes (cut into thin strips) 120 g

Milk 20 ml

Ricotta cheese 120 g

Parmesan cheese (grated) 60 g

Eggs 3

Flour 100 g

Flour (for the pan) 15 g

Olive oil 2 tbsp

Olive oil (for the pan) 2 tbsp

Instructions

Preheat and Prepare

Preheat the oven to 200°C. Brush the pan with oil, dust with flour, and refrigerate.

Make the Batter

Cut the sun-dried tomatoes into thin strips. In a bowl, whisk together the eggs, oil, and milk, then fold in the flour, ricotta, parmesan, and sun-dried tomatoes.