Salted Mini Cakes with Pear Jam and Roquefort Recipe

by Maison Morand

How to Make Sweet and Savory Mini Cakes? 

This recipe serves 6 people.


  • 300g of T65 wheat flour
  • 100g of buckwheat flour
  • 1 packet of yeast (11g)
  • 6 whole eggs
  • 100ml of olive oil
  • 100ml of water (but it can be broth or milk)
  • 100g of Roquefort cheese
  • 1 jar of vanilla pear jam (250g)
  • A handful of pine nuts
  • A pinch of salt (depending on the Roquefort)

Preparation with a Mixer

For 90 mini cakes

In the mixer bowl, weigh the flour with the baking powder

Add the eggs and whisk.

Gradually add the olive oil and water.

Whisk for 1 minute at high speed.

You should obtain a dough with a soft consistency but not too liquid.

Fill with a Piping Bag

Stop the whisk, add and mix by hand the Roquefort cheese in small cubes, pear jam, and pine nuts.

Pour the mixture into a piping bag to fill the small molds.

Bake the Mini Cakes

Bake for approximately 15 minutes at 180°C (adjust according to the mold filling and your oven).

They are done when a knife blade comes out dry.

You can enjoy them warm or freeze them to have nothing to do on the day!