The savory pumpkin cake 12 tablespoons is a simple and quick recipe, perfect for enhancing seasonal ingredients with taste and creativity. It’s prepared without a scale, using only a tablespoon as a measurement unit, resulting in a soft and flavorful dough, ideal for serving as an appetizer, main course, or for a rustic aperitif. The addition of crunchy walnuts and cheese makes it even richer and more appetizing, with a balance of textures that captures at the first bite. If you love pumpkin recipes, try the pumpkin spatzle, the creamy pumpkin risotto, the baked sandy pumpkin or the baked pumpkin and taleggio cheese.
Search through mySAVORY CAKESfor the ones you like!
Follow my page FACEBOOK for lots of kitchen ideas every day!
OTHER SAVORY CAKES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing the savory pumpkin cake 12 tablespoons
- Half pumpkin
- 2 sprigs rosemary
- to taste salt and pepper
- 5.25 oz asiago
- to taste chives
- 12 tablespoons all-purpose flour
- 1 pack instant yeast for savory preparations
- 3/4 cup milk
- 3/4 cup extra virgin olive oil
- 3 eggs
- 1 jar plain natural yogurt
- 1 tablespoon breadcrumbs
Tools
This post contains affiliate links
- Baking Pan
- Hand Whisk
- Baking Pan 8×10
Steps for preparing the savory pumpkin cake 12 tablespoons
Wash the pumpkin and cut it in half. We will only need half of the pumpkin. Season with salt and extra virgin olive oil. Add a sprig of rosemary and bake at 356°F, fan-assisted, until it becomes soft. Let it cool.
Remove the skin from the pumpkin and cut it into cubes. Cut the cheese into cubes.
In a bowl, sift 12 tablespoons of flour with the yeast. Add 12 tablespoons of milk, 12 tablespoons of extra virgin olive oil. Add the jar of yogurt. Mix with a hand whisk. Incorporate one egg at a time.
Enrich with pumpkin, cheese, and chopped chives and mix well. Pour the mixture into a baking pan brushed with extra virgin olive oil and sprinkled with breadcrumbs. Bake in a static oven, 356°F for 40-45 minutes. Serve warm.
Storage
You can store the cake in the fridge for a couple of days
