A savoury version of the French buttery teacakes, made with pumpkin, sage and parmesan - perfect party food with festive drinks.
Servings: 20 cakes
g / 5oz
roughly chopped into small chunks
g / 3.5oz
g / 7oz
g / 3.5oz
freshly grated nutmeg
g / 0.75oz
1. Preheat the oven to 180°C/160°C fan/360°F (gas 4). Put the pumpkin in a roasting tin with half of the sage and 2 tablespoons of the olive oil. Roast for 20 minutes then remove from oven to cool.
2. Mix the flour and baking powder in a bowl then, using a balloon whisk, beat in the eggs, olive oil and milk until you have a smooth paste. Add the parmesan, nutmeg, the rest of the sage then gradually whisk in the pumpkin (it will break up with the whisk which is just perfect as it won’t be a purée but tiny bits) and walnuts, if using.
3. Pour into financier silicone moulds (here I used traditional oblong shapes but you can use rectangular financier moulds – or madeleine moulds too) and bake for about 20 minutes until the cakes are golden brown.
Best served on the day but can also be frozen for up to a month to help you plan ahead for your holiday baking. Or prepare the batter the day before and bake when needed.