Cake with cheese and figs
This savory muffin is perfect as a snack and is convenient to take with you on trips. Cheese can be safely replaced with goat cheese if you like it more. Try to use soft figs, with it the result will be more tender.
Ingredients
Servings 8- handful-two dried figs. Cut into quarters and soak for at least an hour in your favorite alcohol. I soaked in rum.
- 100-150 g cheese, cut into small cubes
- 100-150 g parmesan, coarsely grated
- 130 g butter
- 3 tbsp. Sahara
- 2 eggs
- 1 tbsp thyme leaves
- 1.5 - 2 cups of milk
- 2 cups of flour
- 1.5 tsp baking powder
- a few rosemary leaves
Cooking
Step 1
Preheat oven to 180 degrees.
Step 2
Beat butter and sugar well with a mixer. Continuing to beat, add the eggs, thyme leaves, then milk. Gradually introduce flour with baking powder and grated cheese - the dough should turn out to be the consistency of thick sour cream.
Step 3
Gently mix in the cheese and figs, put in a mold and sprinkle with rosemary leaves on top. Put in the oven for about 50 minutes, checking the readiness with a wooden skewer.