SAVORY CHEESE AND WALNUT BUNDT CAKE Those who follow me know how much I love savory bundt cakes; I make them very often (even though my husband doesn’t like them…) but they drive me crazy, I adore them with any ingredient and love to enjoy them with vegetables or meat. A few evenings ago I was craving a savory bundt cake, and since I had quite a bit of cheese to use up, I thought about mixing them together and using walnuts, which I could eat for lunch and dinner if it were up to me 😀 Now follow me to the kitchen, I’ll explain the recipe for the savory cheese and walnut bundt cake!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 386.85 (Kcal)
- Carbohydrates 29.65 (g) of which sugars 1.90 (g)
- Proteins 14.20 (g)
- Fat 24.17 (g) of which saturated 6.49 (g)of which unsaturated 9.80 (g)
- Fibers 1.08 (g)
- Sodium 912.65 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a savory cheese and walnut bundt cake of about 9.5 inches
- 2 1/2 cups all-purpose flour
- 3 eggs
- to taste salt
- 1 pinch pepper
- 2/3 cup milk
- 1/3 cup peanut oil
- 1 cup pecorino romano (grated)
- 1/2 cup grated parmesan
- 1/2 cup pizza mozzarella
- 1 packet instant yeast for savory preparations
- 1/2 cup walnut kernels
Mold to use for preparing the savory cheese and walnut bundt cake
- 1 Bundt Cake Pan
Preparation of the savory cheese and walnut bundt cake
The preparation of this recipe is extremely quick; you will just need two bowls to mix the liquid ingredients on one side and the dry ones on the other, then combine everything, and after a few good stirs, our bundt cake will be ready to bake!
In one bowl, put the flour, yeast, salt, and pepper and give a quick stir, in the other quickly beat the eggs together with the milk and oil, then combine all the ingredients and stir vigorously with a whisk.
Now add the grated cheeses, pizza mozzarella, and coarsely chopped walnuts, mix well for a couple of minutes until you get a smooth and lump-free mixture, creamy but not liquid.
For this recipe, you can balance the cheeses as you like, in my case I used it as a “fridge cleaner” by combining leftovers of both grated and not grated cheeses, but you can add the ones you prefer, either grated or diced.
Take a bundt cake mold of 9.5 inches in diameter, I used a similar one to this and lightly butter it, then flour it and finally pour in all the mixture, leveling it well.
Bake in a static oven at 356°F for about 20/25 minutes, but always do the toothpick test before removing the cake to ensure it’s perfectly cooked.
Let the cake rest, and when it has cooled slightly, you can gently remove it from the mold and enjoy its full flavor!
One more tip:
* You can balance the cheeses as you like, if you don’t like the strong taste of pecorino romano, replace it entirely with parmesan;
* This bundt cake is delicious to accompany vegetable dishes, try it paired with this recipe;
* The savory cheese and walnut bundt cake keeps well for at most a couple of days, but well covered in a food container;
* This recipe contains affiliate links.
