Soft and quick cake with olive oil and…

With kamut flour and yogurt (also soy yogurt  )


Nutritional tips at the end of recipe.

It ‘s really soft! With good fats, low sugar and highly nutritious, you can prepare it in few minutes with the help of the magical “food processor”, perfect for those who are always in a hurry or want to prepare the cake in the evening, for a great breakfast for next morning!

Read the recipe until the end and not be “nervous” if you see uncommon ingredients for a cake, because you will be amazed by the delicacy of the result! Moreover, lots of scientific articles reminde us the need to introduce vegetables and milk in schools to “educate” children, because it’s increasing the risk of children obesity and diseases related to it! This cake is a great compromise between a greedy cake and a healthy one!

IMPORTANT: you don’t even need the balance! Keep the jar of yogurt, we will use it as a measuring device!


Preparation time: 10 minutes – Cooking time: 45 minutes – Difficulty : Very Easy

Ingredients (for a cake of about 24cm in diameter) :

1 cup of skimmed milk yogurt (or soy )
2 medium zucchini
1 whole egg and 1 egg yolk
1/2 jar of extra virgin olive oil
1/2 jar of sugar cane
2 tablespoons barley malt (or honey)
2 cups of flour kamut
2 cups flour 00
1 teaspoon of baking powder
jam (if you want)
icing sugar to decorate


Finely chopped zucchini with thefood processor, then remove the propeller blades and put the one for the dough (photo 1) .


Add the egg and egg yolk, yogurt (you will use the jar as a measuring cup), extra virgin olive oil , sugar and malt and operated for few seconds. Add the kamut flour and mix quickly, the mixture will be very soft.

Preheat the oven at 170 ° C. Then add the jars of flour 00 one after the other, the second jar may not serve… if you reach a consistency soft enough, but compact and suitable to be poured into the mold, the flour is sufficient. Add baking powder and operated for few seconds, until the mixture is homogeneous (photo 2).


Bake at 170 ° C for about 10 minutes, then reduce to 150 ° C and continue cooking for another 35-40 minutes. Check the cooking with a toothpick and let cool before decorating with icing sugar (photo 3 and 4) !


Tips: this cake will growa lot, so it is suitable to be filled with jam or hazelnut cream! Or, as they did in my home, cut a slice and spread jam on one side 🙂 , then bite it! Sooo delicious!

Nutritional Tips : we can praise many ingredients used today! For example, the extra virgin olive oil or yogurt, but I shall focus, in this space, for the ingredients a bit unknown or particular , more difficult to meet in sweet recipes, others will be analyzed soon in other preparations .

Zucchini: we all know zucchini, but probably just few of you have used to make a cake! Meanwhile, as we said, is a way to increase the consumption of vegetables in the daily diet, for both children and adults! In addition, the courgettes are very rich in minerals, vitamin A, and manganese. Are rich in water, and then adapted to the low-calorie diets and help the bowel cleansing . Often people eliminate the green skin of the vegetable, but I recommend you leave it, it isn’t thick and is cooked easily, and is the most rich in folic acid! They also contain good amounts of lutein, a carotenoid that has anti- atherosclerotic and anti -inflammatory properties, protecting our cells from stress!

Barley malt: often seen it on the labels of the products we buy or we heard about it talking about beer, but we know what the malt barley is? The malt, obtainable from barley, rice or corn by steeping of cereal grain , is a natural sweetener that can replace the honey or refined sugar . The malt, besides containing many sugars, is an important source of vitamins and minerals, in particular potassium, sodium and magnesium. The barley malt, in particular, plays a specific role in the detoxification and purification of the liver by helping to eliminate excess of waste . And it is slightly less caloric than sugar (sucrose) and the flavor is less sweet, because the molecule is longer and has to be cleaved into disaccharides and monosaccharides to be absorbed, so it takes more times to be consumed and the glycemic index is less. Precisely for this reason it is particularly suitable for athlets nutrition. Also, it gives no enteric problems, for example recall water from the tissues!

Attention: I remind you that it contains gluten. So celiac patients can replace refined sugar with honey.


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