The Savory Ring Cake with Mushrooms, Gorgonzola, Zucchini, and Bacon is a delicious dish that we can prepare not just for a different dinner.
It’s perfect for all those occasions like birthday parties, buffets, appetizers, or starters, holidays, and celebrations like Christmas or Easter, or simple barbecues with friends.
Tasty, soft, and delightful, it is very easy to prepare and take anywhere!
If you’re looking for something flavorful, tasty, and very easy to prepare, the savory ring cake is perfect!
A very soft and fragrant dough that holds a rich and tasty filling: zucchini, gorgonzola, mushrooms, bacon, and peppers. A burst of flavor in every slice!
It reminds a bit of the casatiello, but it’s much simpler: no long rising, no stress… just mix, bake, and you’re ready to serve it at the table!
It’s perfect for a picnic in the open air, for a barbecue with friends, or to take under the umbrella on Ferragosto to eat with pleasure!
The savory ring cake can be customized in many ways using ingredients we like or those we have in the fridge.
If you prefer it in a vegetarian version, you can omit the bacon and use only vegetables, while instead of gorgonzola, you can use any cheese you like (I don’t recommend mozzarella as it releases too much liquid).
In short, savory rings or rustic ring cakes can make your life easier on various occasions, knowing no season and can be prepared whenever you feel like it!
Just choose the ingredients you like most for the filling, and you’re done!
Let’s take a look at the procedure, but first, let me leave you with some other delicious versions perfect for any occasion!
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: about 15 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz all-purpose flour (in lack of 00)
- 4 eggs (whole)
- 5 oz vegetable oil
- 7 oz water (or milk if not intolerant)
- 1 packet instant yeast for savory preparations (NO BAKER’S YEAST)
- 1 tsp dried oregano (only if you like)
- 1 pinch salt
- 1 oz grated parmesan
- 2 zucchini (medium)
- Half pepper
- 7 oz champignon mushrooms
- 5 oz smoked bacon
- 5 oz gorgonzola and mascarpone (or sweet gorgonzola)
- olive oil (as needed for cooking the vegetables)
- as needed salt (for cooking the vegetables)
- as needed breadcrumbs (for the surface and to line the mold)
Tools
- Cutting board
- Bundt pan
- Bowl
- Pan
- Hand whisk
- Spatula
Steps
Clean and cut the zucchini, pepper, and mushrooms. Sauté the onion in a saucepan with a bit of oil.
Add the zucchini and pepper and cook. In another pan, sauté a bit of onion and a clove of garlic, add the mushrooms, and cook.
Separately, in a non-stick pan, sauté the bacon without oil. Once crispy, drain the fat released during cooking.
Separately, crack the eggs into a bowl, add salt, parmesan, oregano, and beat with a fork or kitchen whisk. Then add the vegetable oil and water and mix.
Finally, gradually add the sifted flour and yeast, and mix with a hand whisk.
Finally, incorporate all the filling ingredients into the dough: zucchini and pepper, mushrooms and bacon, gorgonzola, and mix well with a kitchen spatula.
Make sure to drain the vegetables well from cooking liquids and excess oil.
Pour everything into a Bundt pan (11-12 inches) previously buttered (or oiled) and lined with a mix of breadcrumbs and grated parmesan.
Use the same mix to sprinkle over the surface of the ring cake, which will form an irresistible crust!
Bake at 350 degrees Fahrenheit (preheated static oven) for about 50 minutes (baking time may vary from oven to oven, perform the toothpick test).
Once ready, let it cool and then gently remove from the pan.
And voilà, your savory ring cake is ready to be enjoyed!
I hope you liked this recipe and that you’ll try it. Let me know in the comments and visit again soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
I don’t have yeast for savory cakes at home, can I use baker’s yeast?
No, to make this savory ring cake, you’ll need instant yeast. Baker’s yeast requires rising times that are not typical of this preparation. At most, you can use a packet of cake yeast, but it must not be vanilla-flavored.
How long does the savory ring cake last?
The savory ring cake stays soft and tender for days, as long as you cover it with a cake dome or put it in a food bag. It’s best to avoid aluminum foil.
If it’s particularly hot, I recommend storing it in the fridge and maybe microwaving it for just ten seconds to enjoy it warm and not cold from the fridge.
We can also freeze it to enjoy a controlled consumption and avoid unnecessary waste.
In this case, I recommend slicing the savory ring cake and placing the slices in an airtight container.
To prevent them from sticking together, separate them with pieces of parchment paper. This way, you can defrost only the ones you intend to consume. Just leave them at room temperature, and after about an hour, they’re ready to be enjoyed!
Of course, as always specified, once you defrost a food item, you can no longer freeze it again. Likewise, if you’ve used ingredients from the freezer to prepare this cake, you can’t freeze it but should consume it within a few days.
