This savory ring cake with salami and cheese is the classic fridge-emptying recipe that saves your dinner in no time, perhaps accompanied by a fresh salad or seasonal vegetables.
The first time I made it was precisely to use up some leftover cold cuts and cheeses that were about to expire, but since then, I must admit, it’s a recipe I prepare on various occasions, especially for those house parties that require a buffet.
If, in addition to the fact that this savory ring cake is truly delicious, you also consider that it is prepared very quickly, I would say you should try to remake it as soon as possible.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 2/3 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon fine salt
- 2 tablespoons grated Parmesan cheese
- to taste black pepper (ground)
- 2 cups all-purpose flour
- 1 packet instant yeast for savory dishes
- 4.2 oz salami
- 4.2 oz emmentaler (or other cheese)
Tools
- 1 Kitchen Scale
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Hand Whisk
- 1 Sieve
- 1 Spatula
- 1 Ring Cake Mold 8 inches in diameter
- 1 Cooling Rack
Steps
To prepare this savory ring cake with salami and cheese, you won’t need a stand mixer, just a bowl, and a hand whisk.
First, cut both the salami and cheese into cubes. I used emmentaler, but if you prefer, you can replace it with other types of cheeses like asiago, provolone, etc.
Then, break the eggs into a bowl, add the milk, and mix.
Then add the vegetable oil, season with salt, pepper, and grated Parmesan cheese, and mix.
At this point, sift the flour and instant yeast into the bowl and, using a hand whisk, incorporate the dry ingredients into the liquids.
Lastly, add the mix of cubed salami and cheese and, using a spatula, distribute it evenly within the batter.
Then pour the mixture into a ring cake mold with a springform release, previously buttered and floured (or greased with a release agent).
Bake the savory ring cake with salami and cheese in a preheated static oven at 356°F for 35 minutes.
Always perform the toothpick test before removing from the oven.
Once out of the oven, let it cool in the mold but on a cooling rack,
When it’s cool, unmold the ring cake and serve it on the table 😏.
