These Pumpkin and Parmesan Mini Cakes are super tasty. If you don’t have a mini loaf tin you could just make them as muffins. The cakes are moist enough to eat without having to spread on any butter, cutting out any unnecessary fat.
Makes 6 mini cakes
70ml olive oil
120g flour, sifted
70g Gruyère or cheddar cheese, grated
1 teaspoon baking powder
100g pumpkin, grated (squeeze out excess liquid)
100g Parmesan cheese, grated
3 fresh sage leaves, finely chopped
Salt and pepper
Preheat the oven to 180°C. Grease the cake mould and dust with flour.
In a bowl lightly beat the eggs with the milk, oil, pumpkin and Parmesan cheese. Add the flour, Gruyère cheese and sage. Season with the salt and pepper and stir together. Mix in the baking powder.
Divide the mixture into the tins then bake for about 30 minutes, until a skewer inserted comes out cleanly. Leave to cool in the tins for 5 minutes before turning out onto a wire rack.