The savory version of the small yellow pea cakes, prepared in the Thermomix® using the 25% purée.
Professional recipe — This recipe comes from a gastronomy research project. The quantities are given to the exact gram and the preparation relies on a Thermomix®.
Ingredients
- Pastry wheat flour: 91 g
- Fine salt: 4 g
- Baking powder: 4 g
- 25% Yellow pea purée: 200 g
- Eggs: 200 g
- Neutral canola oil: 100 g
- Cold-pressed canola oil: 100 g
- Granulated white sugar: 80 g
Preparation
- Sift the flour, salt, and baking powder.
- Place the yellow pea purée in a Thermomix® and mix at speed 3.5 for 10 s. Scrape down the sides and mix two more times using the same settings.
- Add the butterfly whisk to the Thermomix®. To the purée, add the beaten eggs, oils, and sugar.
- Add the sifted flour mixture.
- Mix for 30 s at speed 2, then increase speed to 3 for 30 s. Scrape the bowl well.
- Mix for 1 min 30 s at speed 3.5, then scrape the bowl well. Mix for 1 min at speed 3.5.
- Chill the batter for at least 3 hours.
- Preheat the oven to 400 °F.
- Deposit 12 g of batter into each cavity of the mold and bake for 8 min.
- Allow to cool before unmolding.
Yield
730 g (approximately 60 small cakes)
Equipment
Thermomix®
Small cake molds
Note: The savory small cakes can be stored for two days in an airtight container.
⏱ Prep: 15 min · Rest: 3 h · Cooking: 8 min
Research project: Collaborative innovation in food service; towards an attractive, differentiated, and profitable local food product offering (2022-2025). This project was funded by NSERC - PRAT.
Researchers: Véronique Perreault, Marie-Claire Louillet, Alain Girard, Sylvie L. Turgeon, Laure Saulais, Riadh Ladhari
Research professional: Jade Lévesque
In collaboration with: Guillaume Morin
Partners: Ferme TournevenT, ITHQ Restaurant
