Soft and tasty savory bundt cake, ideal for picnics and buffets. Version with Calabrian soppressata, provola, ricotta, and olives. It takes just a few minutes to prepare and bakes in the oven at 180°C for about 40 minutes.
Preheat the oven to 180°C.
In a bowl, crack the eggs, add the salt, and mix lightly.
Add the Parmesan and a grind of pepper; fold in the ricotta.
Pour in the oil and milk in a thin stream, continuing to mix.
Sift the flour and baking powder together and add them to the mixture; whisk well to avoid lumps.
Add the soppressata cut into pieces, the provola cheese cubed, and the olives; mix to distribute the ingredients.
Pour the batter into a buttered/oiled bundt pan.
Bake in a preheated oven at 180°C for about 40 minutes; check doneness with the toothpick test.
Let cool and set well before unmolding, slicing, and serving.
Bowl
Whisk
Sieve
Bundt pan
Oven
It keeps at room temperature for 1-2 days or in the refrigerator for a few days. Ideal served at room temperature at buffets.
Italia
| Energy (kcal) | 223.55 |
| Carbohydrates (g) | 23.74 |
| of which sugars (g) | 1.74 |
| Fat (g) | 9.51 |
| of which saturates (g) | 4.18 |
| Protein (g) | 11.99 |
| Fibre (g) | 0.83 |
| Salt (g) | 1.29 |
