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Veronica Lavenia
Course Baking, Cake, Dessert
Cuisine Italian
Servings 10 -12 cakes

Ingredients
  

  • 2 large eggs
  • 75 g 3 oz raw sugar
  • Pinch of sea salt
  • 100 ml 3½ fl oz plain yogurt
  • 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

Instructions
 

  • 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.