Savory Zucchini Ring Cake, or Ciambella Salata con Zucchine, is a delicious Italian-inspired savory cake. Packed with tender zucchini, creamy cheese, and savory mortadella, it’s perfect for brunch, a picnic, or a light lunch. Its ring shape makes it visually appealing, and the combination of flavors guarantees a crowd-pleasing dish.
Ingredients
ZUCCHINI
2
ALL-PURPOSE FLOUR
250g
DICED MORTADELLA
150g
MILK
130ml
DICED SMOKED PROVOLA CHEESE
100g
SUNFLOWER SEED OIL
100ml
GRATED PARMESAN CHEESE
60g
POTATO STARCH
50g
BAKING POWDER
16g
EGGS
3
SALT
to taste
PEPPER
to taste
EXTRA VIRGIN OLIVE OIL
to taste
How to Make Savory Zucchini Ring Cake
To prepare ring cake, first trim the vegetables and cut them into thin slices using a mandolin.
Season with salt and pepper, drizzle with extra virgin olive oil and mix carefully.
Break the eggs into a separate bowl.
Gradually pour in the seed oil and beat the eggs with the prongs of a fork.
Add the milk too.
Continue with the grated parmesan.
Add the flour, starch and instant yeast for savory cakes, then season with a pinch of salt and pepper and mix with a spatula to incorporate the ingredients.
At this point, add the zucchini slices to the creamy mixture obtained.
Add the mortadella and diced provola cheese and mix carefully.
Spread the prepared mixture into a previously buttered and floured donut mold.
Level the surface with a spatula and cook everything in a preheated oven at 355°F/180°C for about 40 minutes.
When it is golden and fragrant, take the rustica out of the oven.
Unmold the savory zucchini ring cake onto a serving plate, cut it into slices and serve. Enjoy!