Savory mini cakes with beets and gorgonzola cream are tasty finger food appetizers, very soft and delicious, perfect for buffets, picnics, dinners, or aperitifs.
These cakes, with their maroon red color, brighten up our table and are perfect for any occasion. With a slightly sweet taste, they pair well with the more intense flavor of spicy gorgonzola cream.
They are made with a somewhat unusual dough using red beets and many other ingredients to make them more flavorful and tasty.
It’s an ingredient not everyone likes, but it’s rich in many nutrients and is also low in calories.
If you love that slightly sweet taste, try them too and let me know; they are also perfect as Christmas appetizers.
For the preparation of these cakes, I used organic extra virgin olive oil from the Frantolio Gentili company, cold-extracted from 100% organic olives, grown without the use of pesticides, particularly recommended for children’s nutrition.
For the shape, I used the single-portion mold 8 semispheres from the Happyflex company.
It is a pure food-grade silicone mold for oven and freezer use.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 8 pieces
- Cuisine: Italian
Ingredients for Savory Mini Cakes with Beets
- 5.3 oz Cooked beets
- 3.5 oz Cooked potato
- 2 Large eggs
- 4 tbsps Grated Grana Padano
- 2 tbsps Organic extra virgin olive oil (Frantoio Gentili)
- 2 tsps Salt
- 2 tbsps Milk
- 0.8 cup Flour
- 1 packet Baking powder for savory cakes
- 3.5 oz Mozzarella
- 1 Semisphere silicone mold (Happyflex)
- 1.4 oz Spicy gorgonzola
- 1 tbsp Milk
- to taste Arugula
- to taste Pre-cooked beets
Preparation for Savory Mini Cakes with Beets
For the preparation of these mini cakes, I used the Thermomix, but if you don’t have it, you can knead by hand. However, you must first blend the potato and beets with another appliance.
In the Thermomix bowl, insert the cooked and peeled potatoes and beets, set the speed to 4-5 for 5 seconds.Add the rest of the ingredients: eggs, Grana Padano, salt, milk, oil, and salt. Give it another pulse for a few seconds, then lastly, add the flour and baking powder.
Continue mixing everything at speed 5 for 15 seconds.
Take the silicone semisphere mold, grease it with some oil, then pour and fill with tablespoons of the mixture up to the brim.Cut the mozzarella into cubes and insert it in the center of each semisphere. Place the mold inside a baking tray and bake in a preheated oven.
Cook the savory beet mini cakes at 356°F for about 25 minutes.
Remove the mold from the oven, let it cool, and then gently remove the semispheres.
With a good knife, trim the excess and place them on a serving plate.
Melt the gorgonzola with milk in a bain-marie or microwave, inside a small bowl, pour with a teaspoon on each mini cake, and decorate with pieces of gorgonzola.
Serve the mini cakes with some arugula leaves for an extra touch of color.
Anna recommends…
The savory beet mini cakes remain soft and are also good the next day.
If you want to prepare in advance, you can make them in the evening, store them in the fridge covered with plastic wrap, and the next day, just heat them for a few minutes in the oven and serve with cheese creams or various sauces.
