Recipe by Foodiecooklab
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.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Preheat the oven to 180°C.
Step 2 of 9: In a bowl, crack the eggs, add the salt, and mix lightly.
Step 3 of 9: Add the Parmesan and a grind of pepper; fold in the ricotta.
Step 4 of 9: Pour in the oil and milk in a thin stream, continuing to mix.
Step 5 of 9: Sift the flour and baking powder together and add them to the mixture; whisk well to avoid lumps.
Step 6 of 9: Add the soppressata cut into pieces, the provola cheese cubed, and the olives; mix to distribute the ingredients.
Step 7 of 9: Pour the batter into a buttered/oiled bundt pan.
Step 8 of 9: Bake in a preheated oven at 180°C for about 40 minutes; check doneness with the toothpick test.
Step 9 of 9: Let cool and set well before unmolding, slicing, and serving.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving125 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,167 kJ279 kcal | 935 kJ224 kcal |
| Fat | 11.86 g | 9.51 g |
| of which saturated fatty acids | 5.23 g | 4.19 g |
| Carbohydrates | 29.6 g | 23.73 g |
| of which sugars | 2.17 g | 1.74 g |
| Fibre | 1.04 g | 0.83 g |
| Protein | 14.98 g | 12.01 g |
| Salt | 1.61 g | 1.29 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
