Italian Savoury Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
24
- Ingredients
- 2 ¼ cups gluten-free all purpose flour
- 1 tsp xanthan gum (omit if included in flour)
- 1 ¼ tsps gluten-free Baking powder
- ¼ tsp baking soda
- 1 tsp dried oregano
- ¼ tsp salt
- 2 cups milk
- 2 eggs (beaten)
- 1 ¼ cups Scamorza (diced)
- ½ cup diced Pancetta (lightly cooked)
- ½ cup grated Parmesan
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 12 hole mini muffin tin.
2.
Mix together the flour, xanthan gum, baking powder, bicarbonate of soda, oregano and salt in a mixing bowl. Make a well in the centre.
3.
Whisk together the milk and eggs and pour into the well. Mix until just combined.
4.
Stir in the Scamorza cheese, pancetta and half the grated parmesan.
5.
Spoon into the tins and sprinkle the tops of each with the remaining parmesan cheese.
6.
Bake for about 20 minutes until risen and pale golden. Cool in the tins for 10 minutes. Serve warm.
