Arugula Savory Cake with Cream Cheese Frosting, Prosciutto Crudo and Grana: The Appetizer for Every Occasion
Some time ago, leafing through a supermarket chain magazine, I came across a recipe that immediately inspired me for Easter: a arugula savory cake, soft and versatile, perfect for fillings with creamy cheeses and light cold cuts, or — in richer versions — as a main dish! Looking for an original idea for a tasty starter or an elegant buffet? This arugula savory cake is the perfect solution. A soft, flavorful base meets the creaminess of a cream cheese frosting, completed by the savory note of prosciutto crudo and the pronounced touch of Grana flakes.
This is a quick, showy and irresistible recipe that wins you over at the first bite.
Why try this Savory Cake?
Contrast of flavors: The peppery bitterness of arugula pairs divinely with the sweetness of the cheese and the intense flavor of Grana.
Wow effect: The cream cheese frosting makes this cake resemble a savory “giant cupcake”, perfect for special occasions.
Versatility: You can serve it as a main course for a light dinner or cut it into cubes for a gourmet aperitif.
Inspo: Bene Insieme Conad
Other showy recipes for the holidays you might like:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 18 Minutes
- Portions: pan Ø 9 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
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- 200 g farina 00 (+ q.b. per lo stampo)
- 150 ml latte
- 80 g rucola
- 70 ml olio di semi di arachide
- 70 g Grana Padano grattugiato
- 1 cucchiaio yogurt bianco naturale
- 7 g lievito istantaneo per preparazioni salate
- 1 limone (scorza non trattata)
- 1/2 cucchiaino noce moscata
- q.b. burro (per imburrare)
- q.b. sale
- q.b. pepe
- 230 g formaggio spalmabile
- 1 cucchiaio latte
- 70 g prosciutto crudo (o bresaola)
- 35 g Grana Padano DOP (a scaglie)
- q.b. rucola
Tools
- 1 Minipimer
- 1 Terrina
- 1 Frusta a mano
- 1 Grattugia per limoni
- 1 Ciotola
- 1 Sac a poche
- 1 Cucchiaio
- 1 Colino
- 1 Stampo
Steps
Start by placing the milk and arugula into the beaker of the immersion blender. I recommend adding only a little arugula at a time in this step, especially if your hand blender is not very powerful.
Blend until you obtain a smooth, homogeneous mixture, then set aside.
In a large bowl, beat the eggs with a pinch of salt and pepper, add the seed oil and the nutmeg.
Once well combined, add the grated lemon zest.
Also incorporate the milk and arugula purée and mix well to combine all the ingredients.
Now add the plain yogurt — it will help give the batter extra softness.
Sift the flour and the baking powder to incorporate air and avoid lumps, add them gradually to the batter and whisk until the mixture is smooth.
Also add the grated Grana and continue working the batter with the whisk until you obtain a uniform consistency.
Grease and lightly dust a baking pan and pour the batter inside, leveling it evenly.
Bake in a convection oven at 356°F (180°C) for about 15–18 minutes at most, checking doneness with the skewer test. Once ready, let the base cool completely before unmolding and proceeding with the filling, so that the frosting does not melt.
Meanwhile, take care of the frosting: in a bowl soften the cream cheese with a tablespoon of milk*
Work with the hand whisk until you obtain a creamy, workable consistency.
Transfer to a piping bag with a star tip and fill the cooled base by piping the cream.
I decorated it with little rosettes for a showy presentation, but you can simply spoon the cream on and skip the piping bag step if you prefer.
At this point, lay the slices of prosciutto crudo in the center — I rolled them into little roses — then finish with fresh arugula leaves and Grana flakes.
Serve immediately or keep refrigerated until ready to enjoy.
And voilà… the arugula savory cake with prosciutto and Grana is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉To keep the creaminess of the cream cheese frosting and the freshness of the arugula base intact, once filled the savory cake should be stored in the refrigerator inside an airtight container, preferably glass, for 1-2 days. Because the base is soft, the cold tends to compact the batter, so take it out of the fridge about 20–30 minutes before serving: the frosting will stay fresh, and the base will regain its ideal softness.
👉If you prepare the cake in advance for an event, it’s best to store the base at room temperature (well wrapped) and the frosting in a piping bag in the fridge. Assemble everything only at serving time to prevent the cream’s moisture from making the base too soggy.
Tips, notes, variations and suggestions
🟣*Usually cold cream cheese from the fridge is quite firm and needs to be softened with a level tablespoon of milk, but if it already seems soft, let it drain off the whey before use and instead add a teaspoon of extra grated Parmesan to give structure and savory flavor to the cream.
🟣For a gluten-free variant: you can use a very fine rice flour mixed with potato starch (ratio 2:1) or a universal gluten-free mix for savory preparations. Make sure the instant baking powder is also certified gluten-free (crossed wheat-ear symbol).
Extra tip: rice flour tends to dry the batter; add an extra tablespoon of oil or milk (including plant-based) to keep the cake soft.
🟣For a lactose-free variant: for the cake base, use lactose-free milk or an unsweetened plant beverage (such as soy); for the frosting, replace the classic cream cheese with a lactose-free spreadable cheese or with a plant-based spreadable cheese made from almond or soy; to garnish, you can use Grana Padano or Parmigiano Reggiano aged over 30–36 months, which are naturally lactose-free thanks to the aging process.
FAQ (Questions & Answers)
1. Can I prepare the savory cake base in advance?
Certainly! You can bake the arugula base the day before and keep it wrapped in plastic wrap at room temperature. However, I recommend adding the cream cheese frosting and the prosciutto only shortly before serving to keep the filling fresh and creamy and to prevent the cured meat from drying out.
2. How can I make the cream cheese frosting firmer?
Let it drain off the whey before use and add a teaspoon of extra grated Parmesan to give structure and savory flavor to the cream.
3. Can I replace prosciutto crudo with other cured meats?
Yes, this recipe is very versatile. Cooked ham or bresaola are great alternatives. If you like stronger flavors, try speck (Tyrolean smoked ham) cut into thin strips.
