Aperitif / Brunch

Recipe

1. Preheat the oven to 200°C.
2. Rinse the broccoli and cut it into small florets. Cook the broccoli in a saucepan of boiling salted water for about 3 minutes until “al dente”. Then run it under cold water and leave it to drain. Wash and cut the cherry tomatoes in half.
3. Mix the flour with the baking powder and 2 teaspoons salt. Whisk the eggs with the EKABE thick cream until frothy. Add the oil to the flour mixture and stir briefly. Fold in the broccoli and tomatoes.
4. Line the ramekins with baking paper and fill them with the mixture. Bake in the oven for about 35 minutes (test with the tip of a knife). When you take them of the oven, leave the cakes to rest in the moulds for 10 minutes, then remove them and allow to cool before serving.