Today’s savory recipe: rustic cake with ham and scamorza cheese.
Preparing this savory cake is really very simple and fast, you only need to cut the ingredients and mix them all together to get a super tasty result. Furthermore, it’s also economical because you can use leftover cold cuts you find in the fridge. Once the dough is ready, we just have to wait for the cooking time, but in the meantime, you’ll begin to smell the aromas your oven will release.
The rustic cake with ham and scamorza cheese comes straight from the recipe notebook of a dear family friend who, having a small restaurant, often ended up with leftover cold cuts and cheeses, so she mixed them with eggs, flour, and a few other small ingredients to create this delicious cake.
She used different cold cuts and cheeses together, but I often make it just with ham and scamorza so it remains a bit more delicate. However, you must try the version with mortadella and provola, and I assure you it’s a real explosion of flavors.
The rustic cake with ham and scamorza is perfect to prepare for your parties along with a rustic puff pastry with zucchini, milk rolls, and quick no-rise mini pizzas.
Let’s see together, step by step, how to prepare this recipe.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 1 pan of 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the rustic cake
- 2 1/2 cups all-purpose flour
- 3 eggs
- 7 oz milk
- 3.5 oz vegetable oil
- 2 oz grated Parmesan
- 3/4 tsp fine salt
- 5 oz cooked ham
- 8 1/2 oz scamorza cheese
- 2 packets instant yeast for savory preparations (30 grams)
Tools for the rustic cake
Below you’ll find links to some of the tools used to make the recipe
- 1 Scale
- 1 Measuring Cup
- 1 Bowl
- 1 Spatula
- 1 Pan 24 cm
Let’s prepare the rustic cake with ham and scamorza
Let’s take the cooked ham and cut it first into strips and then into cubes, I used a leftover piece I found at the supermarket, but you can have a thick slice cut by the deli or buy pre-cut cubes. We do the same with the white scamorza. After cutting them, set them aside for a moment.
In a bowl, pour the flour, yeast for savory cakes, grated Parmesan, salt, and eggs and start mixing with a spatula, then pour in the oil and milk and continue mixing until you get a homogeneous dough.
Add the cubes of cooked ham and scamorza to the dough and mix again to combine all the ingredients well. Line a 9.5-inch mold with baking paper and pour the rustic cake dough inside.
Preheat the oven to 340°F and bake for 40/45 minutes, once baked, let it cool outside the mold to avoid creating steam and making the cake moist.
Take a photo of your rustic cake and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know if you used cooked ham or mortadella, I’m waiting for you!
A Curly Girl Recommends
This rustic cake with ham and scamorza keeps well in the fridge for three to four days, you can also freeze it, perhaps already cut into cubes, and take it out when you crave it.
FAQ (Questions and Answers)
Can I make “savory muffins” with this batter?
Yes, this batter is perfect for making muffins or single portions.
