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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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  • Author: Veronica Lavenia
  • Yield: 6 1x


  • 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


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


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