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Oregano Pistachio Cakes

Oregano Pistachio Cakes

Craving a savory snack cake? These small oregano and pistachio cakes with Pecorino cheese are just the thing. As we dive into fall, enjoy alongside a bowl of soup.

Oregano Pistachio Cakes G. Giustolisi

These gluten-free small cakes or rolls are one of my favorite afternoon snacks. Accompanied with a soft cheese or raw vegetables, they are a delicious alternative to traditional sweet cake breaks.

The flavor of Pecorino matches perfectly with the delicate crispness of pistachio. The fresh oregano, which in early autumn still smells beautiful, is a winning combination of ingredients in this recipe.


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This recipe is shared from recipe The Vegetarian Italian Kitchen (New Holland Publishers) and can be found an Amazon.

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  • Author: Veronica Lavenia
  • Yield: 10 -12 servings 1x


  • 1 large egg
  • 75 ml 3 fl oz extra virgin olive oil
  • 100 ml 3½ fl oz organic milk
  • 100 g 3½ oz Pecorino cheese
  • Pinch of sea salt
  • 300 g 11 oz brown rice flour, sifted
  • 15 g ½ oz organic baking powder
  • Fresh oregano (to taste)
  • Pistachio (to taste)


  1. Preheat oven to 180°C (350°F/gas 4).
  2. Beat the eggs with the oil and milk. Add the Pecorino, salt, sifted flour, baking powder and fresh oregano and mix the ingredients together.
  3. Pour the batter into muffin molds, sprinkle the surface with pistachios.
  4. Bake for 15 minutes.
  • Category: Baking


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