Catalan Kitchen LogoThe Catalan Table
Pound Cake Cakes with Pesto Vegetables
Light and fluffy cupcake-like bites, made with a base of wheat flour and corn flour, feature a delicate flavor of vegetables with pesto that makes them irresistible.
main dish
vegetarian
oven
cookie
appetizer
healthy
Ingredients
Servings:
4

Main Ingredients

  • 125 gramssoft wheat flour
  • 100 gramsfine corn flour (Note: It is not cornstarch)
  • 5 eggs
  • 200 gramsbutter (softened)
  • 6 gramsbaking powder (Royal baking powder)
  • 100 gramssugar
  • 50 gramshoney
  • 1 pinchsalt
  • 15 gramsMaldon salt (coarse flaky salt)
  • Stuffing
  • 2 tomatoes
  • 1 zucchini
  • 1 eggplant
  • 100 gramspitted black olives
  • 100 gramssmoked bacon
  • 50 gramsgrated Emmental cheese
  • 30 gramsgrated Parmesan cheese
  • 1 pinchsalt and pepper
  • 1 pinchPesto sauce
  • 1 clovegarlic
  • 30 gramspine nuts
  • 50 gramsgrated sheep cheese
  • 50 milliliterextra virgin olive oil
  • 1 manatfresh basil
Nutritional Information

Per Serving (Approx.)

Calories
12127 kcal
Protein
28 g
Fat
1315 g
Carbohydrates
101 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Prepare the dough

  • Preheat the oven to 220ºC. Make sure the oven is well heated before introducing the batter, as this will help achieve even cooking.
  • In a large bowl, using electric whisks, beat the whole eggs together with the sugar and a pinch of salt at medium-high speed. Continue beating for at least 6 minutes, or until the mixture has doubled in volume and has a thick, fluffy texture.
  • Gently fold in the sifted flours and the baking powder into the egg and sugar mixture, using a rubber spatula. This will prevent the incorporated air from escaping. Once the flours are well integrated, add the softened butter (at room temperature) and the honey, mixing until the batter is smooth and well combined.
  • Prepare a baking tray with high edges (approximately 50x30x4 cm) and line it with parchment paper, ensuring it is well secured. Pour the batter into the tray in an even layer; the consistency should be thick, similar to a thick cream, but not liquid. Finally, lightly sprinkle the surface with salt to add flavor.

Maldon in Flakes

  • Preheat the oven to 220ºC. Spread the Maldon flakes on a baking tray, ensuring they are well distributed and not piled up. Bake them for 5 minutes, until they are slightly golden and crispy.
  • Once the baking time is completed, carefully remove the tray from the oven using oven mitts to avoid burns. Allow the scales to cool on a rack for approximately 10 minutes, until they are warm and maintain their crispy texture.

Prepare the vegetables and the pesto

  • Wash the vegetables (such as eggplants, zucchinis, and peppers) and slice them into 3-millimeter thick rounds. Heat a griddle over medium-high heat (about 200°C) and place the vegetable slices on it. Cook for about 2-3 minutes on each side, until slightly charred but still crispy. Remove from heat and set aside on a plate.
  • Prepare the pesto sauce: in a food processor, add two peeled garlic cloves, one teaspoon of salt, 50 grams of pine nuts, and 60 grams of grated Parmesan cheese. Blend all these ingredients until you achieve a homogeneous mixture. Next, gradually add the remaining 60 grams of Parmesan cheese. With the processor running, slowly pour in 120 ml of extra virgin olive oil until the sauce acquires a creamy and silky texture, adjusting the amount of oil according to the desired consistency.

Prepare the cakes

  • Preheat the oven to 220°C for 10 minutes before introducing the cake, ensuring that the temperature is steady and suitable for baking.
  • Polish the four edges of the sponge cake sheet using a sharp knife to cut a thin strip of approximately 0.5 cm around the cake. This will ensure that the sides are well visible and presentable when serving.
  • Cut the dough into rectangular portions of the desired size, without completely separating them. This can be done with a knife, marking the surface, so that when adding the pesto on top it does not overflow onto the sides and maintains a clean appearance.
  • Using a pastry brush, evenly paint the surface of the dough with a generous layer of pesto sauce, covering all corners to ensure great flavor in every bite.
  • Distribute the vegetables evenly on top of the dough. Next, grate the Emmental cheese over the vegetables, ensuring it covers the surface well for proper melting during baking.
  • Finish distributing the pesto sauce by adding small amounts on top of the Emmental cheese, and generously sprinkle grated Parmesan cheese to complete the dish, adding flavor and texture.
  • Place the dough in the preheated oven at 220ºC and bake for exactly 5 minutes, or until the surface is golden brown and the cheese has begun to melt.
  • Once the coquettes are ready, carefully remove them from the oven and let them rest for 1-2 minutes before serving. Use a knife to cleanly separate the portions of the cake and present them at the table.
Recommendations & Tricks
  • Make sure that the butter is well softened before you start making the mixture, as this will help incorporate the ingredients better and achieve a lighter dough.
  • If you want the cookies to be even fluffier, you can separate the yolks and the egg whites. Whip the egg whites until stiff peaks form and fold them into the dough at the end, using gentle movements.
  • It is advisable to let the dough rest for about 15-20 minutes before baking, as this will allow the yeast to start working and improve the final texture of the cookies.