A savory cake that is ideal for an appetizer and is made with the buttery-flavored kamut wheat.
Photographs 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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- Yield: 6 1x
- Category: Baking
- Cuisine: Italian
Ingredients
Scale
- 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
Instructions
- 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.
nice recipe, must try…….