INGREDIENTS FOR A RING CAKE TIN DIAMETER 24 CM
- 2 eggs
- 60 g oil
- 200 g organic oat milk
- 250 g organic spelt flour
- 1 sachet of yeast for savoury cakes
- 1 tsp salt (not full!)
FOR THE FILLING
- ½ red onion
- 1 handful of asparagus
- 100 g boiled Valgrì green beans
- 100 g boiled Valgrì fine peas
- 2 tbsp grated pecorino cheese
- 2 tbsp grated parmesan
- Salt
METHOD
Take the most fair and hard part off the asparagus, wash it, cut off the heads and cut the rest into rounds.
Crush the onion and fry it in a frying pan with a little oil, add the asparagus and heads and cook on a medium/low heat for about 15 minutes; lightly season and add the fine peas and green beans.
In a bowl mix the egg, oat milk and oil and mix with a whisk, add the sieved flour and yeast and the salt. Mix well and finally add the vegetables (keep the heads to one side!).
Transfer into a pre-oiled ring cake tin, level, garnish with the asparagus heads and cook in a pre-heated oven at 180° for about 40 minutes.
Let it cool before taking it out of the tin and serve.
It is also great cold!
