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. 
- Yield: 6 1x
Ingredients
- 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.
- Category: Baking
- Cuisine: Italian
Frequently Asked Questions
Can I substitute kamut wheat with another type of flour?
Yes, you can substitute kamut wheat with whole wheat flour or all-purpose flour, but the texture and flavor may vary.
What type of extra virgin olive oil works best for this recipe?
A high-quality, fruity extra virgin olive oil is recommended, as it will enhance the overall flavor of the Parmigiano and hazelnut cakes.
How should I prepare the hazelnuts before adding them to the batter?
Toast the hazelnuts lightly in the oven to enhance their flavor, then chop them coarsely before mixing them into the batter.
nice recipe, must try…….