Semi-whole-wheat savory cake

Ingredients
200 g f Soft wheat flour type 2
140 g of fresh whole milk
100 g of finely grated Emmental cheese
3 eggs
3 medium-large carrots
70 g of toasted hazelnuts + 30 g for garnish
70 g of vegetable oil
1 packet of baking powder for savory cakes (16 g)
Salt
2 sprigs of rosemary

Procedure
First, peel the carrots with a vegetable peeler and grate them into julienne strips, then process them in a food processor to make the texture as fine as possible, until they’re almost pureed. If you prefer, you can do this step later, directly in the batter. In a separate bowl, mix together the milk, eggs, oil, and grated Emmental cheese, then add the pureed carrots and mix everything well. In another bowl, mix the flour with the salt, baking powder, and the finely chopped needles from one sprig of rosemary. Now combine the dry ingredients with the wet ingredients and add 70 g of finely chopped hazelnuts. Once you have a smooth batter, pour it into a 24 cm-long loaf pan, then sprinkle the surface with the remaining very coarsely chopped hazelnuts and the remaining rosemary. At this point, bake the cake in an oven preheated to 190°C in conventional mode for 50 minutes or until a toothpick inserted into the center comes out completely clean.

Note
This cake is perfect as an accompaniment to mixed salads, Caprese salads, sun-dried tomatoes in oil, olives, and fresh cheeses such as ricotta, primo sale, burrata, and stracciatella. It’s also very versatile in terms of preparation: the Emmental can easily be replaced with half the weight in ricotta and the remaining half in grated pecorino or Parmesan.

In collaboration with Vaniglia Cooking