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.
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.
This recipe is shared from recipe The Vegetarian Italian Kitchen (New Holland Publishers) and can be found an Amazon.
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- Yield: 10 -12 servings 1x
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 180°C (350°F/gas 4).
- Beat the eggs with the oil and milk. Add the Pecorino, salt, sifted flour, baking powder and fresh oregano and mix the ingredients together.
- Pour the batter into muffin molds, sprinkle the surface with pistachios.
- Bake for 15 minutes.
- Category: Baking
