Li’l Summer Cakes
I got inspiration for these cute little cakes from the June 2013 issue of Bon Appetit and their Little Apricot Cake recipe.
Their recipe – butter, chicken eggs, lemon zest!
My version – lots of goat cheese, a duck egg, no zest!
You might be thinking she’s really diggin’ these duck eggs. I can’t tell you how well they bake up and as you already know, fry up! I made THE BEST chocolate chip cookies with duck eggs. It was just the ghirardelli recipe on the back of the 60% cacao chips, substituting half shortening for half the butter and replacing all the eggs with equal number duck eggs. Delish!
I’m liking the eggs so much I have actually looked into owning my own ducks and am currently deliberating getting some. My daughter would flip with delight to tell her friends she has pet ducks! I’ll keep you posted, now onto the cakes…
Summer Cakes
makes 12 little cakes
5 oz. soft goat cheese
1/3 c. sugar
1 t. vanilla
1 duck egg
1 c. flour
1 1/2 t. baking powder
1/4 t. salt
1/4 c. milk
Preheat the oven to 360 (350 f0r those of you at sea level) degrees fahrenheit. Combine the flour, baking powder and salt and set aside. Combine the goat cheese and sugar in the bowl of a stand mixer with the paddle attached and beat until combined. Add the egg and vanilla. Beat until combined. Add half of the flour mixture, beat in and then add the milk. Mix slowly and then add in the rest of the flour mixture. Divide the batter between the 12 cups of a muffin tin that has been buttered and floured. Slice fresh strawberries and top the batter with a few. Another option is sprinkling cinnamon and sugar before baking. Bake 10 to 12 minutes until golden brown and the cake is set in the middle.
I just had to share this picture of the Colorado State flower growing in my garden!
This entry was posted in appetizers, baking, breakfast, brunch, cakes, Duck eggs, quick and easy and tagged cakes, duck egg, ducks, quick treats, strawberries, sugar, summer.
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