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Parmigiano and Hazelnut Cakes

Parmigiano and Hazelnut Cakes


A savory cake that is ideal for an appetizer and is made with the buttery-flavored kamut wheat.

Parmigiano and Hazelnut CakesPhotographs by G. Giustolisi

Ideally served freshly baked, these soft and fragrant cakes are a delicious idea for an appetizer, to serve with vegetables. Made with unrefined ingredients and extra virgin olive oil, they are a perfect snack for kids and for those who love to eat in a healthy and tasty way.

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Veronica Lavenia
Course Baking
Cuisine Italian
Servings 6


  • 200 g 7 oz wholemeal Kamut flour
  • 15 g ½oz/¼cup organic instant yeast for salt (organic means no dry chemical baking powder)
  • a teaspoon of sea salt
  • 80 g 2 ¾ oz Parmigiano Reggiano cheese
  • White pepper to taste
  • 10 to asted hazelnuts
  • 1 organic egg
  • 125 4 fl oz/½ cup ml extra virgin olive oil


  • Mix dry ingredients: flour, yeast, salt, Parmesan cheese, white pepper and hazelnuts.
  • Beat the egg and add oil, continuing to emulsify.
  • Gradually, add dry ingredients, stirring quickly.
  • Place the dough on the appropriate molds and bake at 180°/gas 4 for 12-15 minutes.


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