|240.00 g||flour — cake|
|10.00 ml||baking powder|
|250.00 ml||sour cream|
|125.00 g||butter — softened|
|1.00||eggs — jumbo|
|150.00 g||butternut — cubed|
|200.00 g||feta cheese — crumbled|
|fresh sage — chopped, for sprinkling|
|fresh sage — fried, to garnish|
Preheat oven to 180 ºC. Roll 8 short lengths of baking parchment into cylinders, 8 cm high and 6 cm in diameter. Secure with string. Transfer to ramekins and place on a baking sheet.
Place flour and baking powder in a bowl. Add sour cream, butter and egg and mix well.
Add butternut, feta and chopped sage and mix carefully. Add a little milk if required.
Spoon to three-quarters full in prepared cylinders and bake for 35 minutes, or until cooked when tested with a skewer.
Serve warm, garnished with deep-fried sage, with a salad or soup.