A quick and easy recipe to make to enhance your aperitifs. Much better and healthier than many aperitif products.

mini pesto cake


  • 13g of T45 or T55 flour
  • 1 level teaspoon baking powder
  • 1 egg
  • 2 tablespoons of olive oil
  • 1 natural yoghurt 125g
  • 1 cl of milk
  • 5g grated Parmesan cheese
  • 5g of green or red pesto

In a large enough container, whisk together: the yogurt, egg and oil.

Gradually add the flour and baking powder.

Once a homogeneous mixture has been obtained, add the pesto and then the Parmesan. Add the milk as needed to obtain a smooth, supple but not too runny batter.

You can add a few finely chopped basil leaves to flavor and color or dried tomatoes cut into thin pieces.

You can replace the milk with rosé de Provence to flavor your mini cakes.

Put the mixture into mini cake moulds; fill them to 3/4 because the pasta will swell.

Bake for 2/25 min Th 6 (18g).

Mini cakes with green or red pesto