Rustic ring cake with cooked ham and Parmesan, a tasty yet simple savory recipe, ideal for bringing a different rustic appetizer to the table. Perfect for any occasion, this ring cake also looks great as a centerpiece and is very suitable for outdoor dinners or lunches and picnics. I love savory ring cakes because they are very practical and, once cooled, you can slice them and store them in practical containers with lids. It’s also very convenient to freeze and then thaw as needed. Below you will find some rustic ideas to share with others, while at the end of the recipe, complete with photographic steps, you will find some of the answers to the most frequently asked questions.
#adv
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 10-inch ring mold
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 3 eggs (large)
- 2 oz grated Parmesan cheese
- 2/3 cup water (at room temperature)
- 1/2 cup sunflower seed oil
- 3 1/3 cups all-purpose flour
- 1 tbsp instant yeast for savory recipes
- 1/2 tsp fine salt
- 7 oz cooked ham (diced)
- to taste sesame seeds
Tools
- 1 Bowl
- 1 Fork
- 2 Glasses
- 1 Spoon
- 1 Ring Cake Mold
Steps
To make the Rustic Ring Cake with Cooked Ham and Parmesan without long leavening, combine the instant yeast for savory recipes with the flour in a large bowl.
Add the chosen grated cheese. I added grated Parmesan, but you can use any cheese you prefer. Depending on your choice, adjust the salt. For example, if you choose to use a particularly flavorful Pecorino, you can omit the salt in the recipe or adjust it to your taste.
Mix with a fork.
Next, add the sunflower seed oil.
Then pour in the water at room temperature and mix again to quickly incorporate these ingredients.
At this point, add the eggs and a pinch of fine salt.
Mix vigorously with a fork to make the dough more homogeneous.
Add the cooked ham, previously diced (or you can choose the ready-to-use, pre-packaged single-portion boxes).
Mix again until all ingredients are well combined.
Grease a 10-inch diameter mold with sunflower seed oil. Dust with flour, shaking off the excess, and pour the rustic ring cake batter into it.
Using a moistened spoon, level it and decorate the surface with sesame seeds or any seeds you prefer.
Bake in a preheated fan oven at 350°F in the middle rack for 45-46 minutes, performing the toothpick test to check for doneness. If the toothpick comes out dry, the ring cake is ready. Let it cool completely before removing it from the mold.
Storing this ring cake is very simple. You can get a cake cover and store it in a cool, dry place for 3-4 days. Or slice and freeze it, then thaw it in the refrigerator for at least 6 hours.
FAQ (Frequently Asked Questions)
I don’t have sesame seeds, how can I decorate the cake?
With flax seeds or any type of seed, even a salad mix is perfect.
I don’t have a ring cake mold, what can I use?
This ring cake doesn’t need time leavening, so any cake mold will work fine, even a loaf pan, always paying close attention to baking.
