This savory ring cake with asparagus and bacon is nothing short of amazing. Tall and super tasty, it has a uniquely soft texture thanks to the yogurt in the dough, which gives it a special consistency.
In my version, the dough is also enriched with provola and two hard-boiled eggs, divided into four halves and placed inside the dough as you pour it into the mold.
The effect is perfect, both because the egg pairs perfectly with the asparagus and bacon, and because it is truly scenic, especially for Easter and Spring!
Of course, you can use this savory ring cake dough all year round, as it can be seasoned with almost any ingredient you have available in the fridge and/or pantry.
You’ll find some suggestions for alternative ingredients to asparagus and bacon in the ‘Preservation and Variations’ section at the end of the recipe, but in the meantime, I wholeheartedly recommend trying this version of mine, I’m sure it will win you over.
Scroll down a bit and you’ll also find the complete VIDEO of the recipe, and let me leave you a few other recipes that might surely interest you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: serves 23 cm mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients for the SAVORY RING CAKE WITH ASPARAGUS AND BACON
- 3 eggs (medium)
- 1 jar plain white yogurt (150 g)
- 100 ml milk
- 100 ml vegetable oil (I use sunflower oil)
- 310 g all-purpose flour
- 3 tbsps grated Parmesan (heaped)
- 1/3 tsp fine salt
- 1 packet instant yeast for savory preparations
- 7 oz asparagus (about)
- 3.5 oz mild provola
- 3.5 oz bacon (diced, mild or smoked as you prefer)
- 2 hard-boiled eggs
Tools to make the SAVORY RING CAKE WITH ASPARAGUS AND BACON
- Electric beaters
- Frying pan non-stick
- Bundt pan 23 cm in diameter
Steps to prepare the SAVORY RING CAKE WITH ASPARAGUS AND BACON
First, take care of the asparagus: remove the tougher end part, cut the stalks into small slices about 1/4 inch thick, while leaving the tips whole.
Rinse them gently in a strainer under running water for a few seconds.
In a non-stick frying pan, melt a knob of butter, then add the asparagus while keeping the tips aside; salt and pepper to taste, then add half a glass of water and let them cook. It will take about ten minutes depending on how big you made the slices.
Of course, if needed during cooking, add a little more water.
Once cooked, place the asparagus in a strainer to cool and drain their cooking water if any remains.
In the same pan where you cooked the asparagus stalks, also cook the tips, which should be cooked but not too much, so they do not fall apart. Set those aside too; they will be used to decorate the surface of your ring cake.
Note: While you are cooking the asparagus, also prepare the hard-boiled eggs in a saucepan, which you will use to stuff your ring cake. As you can imagine, the addition of hard-boiled eggs is optional, but I assure you it will make a difference, both in terms of taste and visually!
Now take a large bowl and break the eggs into it, add half a teaspoon of salt, the milk, the vegetable oil, and the yogurt; beat with the electric beaters until the ingredients are well combined. It will take less than a minute.
Add the grated Parmesan, mix well, then start incorporating the flour gradually, always mixing with the electric beaters.
Also add the yeast, but be sure to sift it, unlike the flour which is not necessary for this recipe.
Finally, add the provola cut into cubes about a centimeter, the diced bacon, and the asparagus that will have cooled by now. Mix well and gently with a spoon or spatula.
Butter (or oil) and flour the 23 cm bundt pan, removing the excess flour, and use a spoon to spread about four tablespoons of batter at the base and level it.
Add the hard-boiled eggs cut lengthwise in half, with the yolk facing down and making a slight pressure with your fingers. Then pour all the remaining batter on top and level well.
To make your savory ring cake even more beautiful, before baking it distribute on the surface the asparagus tips you prepared earlier, a few bacon cubes, then cook it in a preheated static oven at 180°C (356°F) in the middle rack for about 45-50 minutes.
It’s crucial that before taking it out of the oven, you check if it’s truly cooked inside: insert a toothpick into the central area and, when you remove it, it should come out completely dry.
Take out your wonderful SAVORY RING CAKE WITH ASPARAGUS AND BACON, let it cool slightly, then remove it from the mold. Enjoy it at room temperature or slightly warm.
Tall, incredibly soft, and tasty, you will really be won over.
Preservation and variations
The savory ring cake with asparagus and bacon keeps for a couple of days in the refrigerator. Let it return to room temperature before enjoying it.
This ring cake is delicious with any ingredient you have on hand at home, and therefore with the ingredients you like best.
You can replace provola with any string cheese and add, for example, cooked ham and zucchini, sausage and potatoes, olives and salami, potatoes and bacon, smoked salmon and peas. Basically with anything, the important thing is to always drain the ingredients well before adding them to the dough, otherwise it may struggle to rise.
FAQ (Frequently Asked Questions)
Can I use baker’s yeast to make this savory ring cake?
No, this recipe is calibrated for instant yeast.
Can I use a bundt pan of a different diameter?
You can use a mold of 22 cm or 24 cm. In the first case, the ring cake will be a bit taller, in the second case a bit shorter than mine.
Can the vegetable oil be replaced with butter? If so, in what quantity?
About 120 g of softened butter can be used instead of the oil.
