The savory yogurt bundt with speck and provola is a simple and irresistible recipe, perfect for serving something tasty without making your life complicated. Soft, fragrant and rich in flavor, it pairs the savory character of speck with the melty creaminess of provola, creating a truly delightful balance.
Thanks to the yogurt in the batter, this bundt is especially soft and light, ideal even for those looking for a flavorful but not too heavy preparation. Moreover, it is an inexpensive recipe accessible to everyone, made with a few easy-to-find ingredients.
Perfect for the Easter period, this savory bundt is a great alternative to classic dishes: it works very well as an appetizer, to enhance a buffet or to bring to a spring picnic. Delicious both warm and cold, it’s even better the next day!
Once you try it, it will surely become one of your favorite “go-to” recipes!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 8Servings
- Cooking methods: Air fryer, Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups all-purpose flour
- 3/4 cup plain yogurt (1 small yogurt container and 1/2 (about 185 g))
- 2 tablespoons milk
- 1/3 cup sunflower oil
- 2 eggs
- 1/2 cup grated cheese (Parmesan or Grana Padano)
- 3.5 oz scamorza cheese (cut into small cubes)
- 3 oz speck (diced)
- 1 3/4 tsp baking powder (for savory preparations (about 7 g))
- 1/4 tsp baking soda (about 1 g)
- 1 teaspoon fine salt
- to taste ground black pepper
Steps
1 – In a large bowl break the eggs and whisk them with the yogurt and 2 tablespoons of milk until you obtain a smooth and creamy mixture. Add the sunflower oil and continue to mix.
Then add the grated cheese, the salt and a sprinkle of ground black pepper to enhance the flavor.2 – Sift the flour together with the baking powder (for savory preparations) and a pinch of baking soda, incorporating them gradually into the mixture while stirring to avoid lumps.
3 – At this point add the diced speck and the provola cubes, mixing well to distribute them evenly throughout the batter.
4 – Pour the mixture into a bundt pan about 8 in diameter, previously greased or sprayed with a release spray, leveling the surface well.
In the air fryer:
– Cook at 320°F (160°C) for about 30 minutes. Always do the toothpick test before removing: if it comes out dry, the bundt is ready.In a conventional oven:
– Bake in a preheated conventional oven at 356°F (180°C) for 35-40 minutes. Again, check doneness with a toothpick.
Let cool slightly before unmolding… even if it will be hard to resist!!
