80 ml 3 fl oz mild extra virgin olive oil (or 100 ml (3½ fl oz) organic cold-pressed sunflower oil)
200 g 7 oz white Kamut flour (or Farro, Brown rice flour), sifted
15 g ½oz organic baking powder
100 g 3½ oz Sicilian pistachio flour
For the glaze
100 g 3½ oz dark chocolate 70%
50 g 2 oz Gianduja chocolate
Preheat the oven to 180°C (350°F).
Beat the eggs with sugar and sea salt, then add the yogurt and oil. Add the sifted flour, baking powder and pistachio flour, stirring quickly. Pour the mixture into cups and bake for 15 minutes. Melt the chocolate in a double boiler and pour on the cakes.