The savory pumpkin, speck, mushroom and cheese bundt cake is a soft and tasty rustic perfect as an appetizer and ideal to serve at a Christmas buffet or a Sunday brunch.
Soft and rich, it is very easy to make, you can serve it alongside other savory pies or appetizers with puff pastry or together with a platter of cold cuts and cheeses.
The vegetables I added to the bundt cake were sautéed in a pan for a few minutes with shallots and herbs, making them much tastier and removing excess water, making the pie truly special.
The combination I chose is very tasty, mushrooms and pumpkin go perfectly together, the flavors blend creating an absolutely irresistible savory pie.
Try also the other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 277.21 (Kcal)
- Carbohydrates 21.81 (g) of which sugars 2.13 (g)
- Proteins 12.62 (g)
- Fat 16.45 (g) of which saturated 5.86 (g)of which unsaturated 7.20 (g)
- Fibers 0.88 (g)
- Sodium 528.70 (mg)
Indicative values for a portion of 100 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
- 2 1/2 cups all-purpose flour
- 7 oz milk
- 3 eggs (medium)
- 1/4 cup peanut oil (or other oil as desired)
- 1/2 cup grated Parmesan cheese
- 3 1/2 oz diced speck
- 5 oz edamer cheese (or other string cheese)
- 1 packet instant yeast for savory preparations
- 1 tsp salt
- 1/4 tsp pepper
- 7 oz pumpkin delica (diced)
- 2 tbsps extra virgin olive oil
- 1 shallot
- 1 sprig rosemary (small)
- to taste salt
- 7 oz champignon mushrooms
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 2 Pans small
- 1 Bowl
- 1 Scale
- 1 Bundt Cake Pan 8.6 inches in diameter
- 1 Cutting Board
Procedure
The weight of the pumpkin and mushrooms I provided is net of waste, so I considered them already cleaned. Let me explain how to proceed.
Remove the skin from the pumpkin and cut it into small cubes about 1/2 inch.
Peel the shallot and chop it finely.Gently clean the mushrooms, remove the end of the stem, and rub the cap to ensure there are no traces of soil. Slice them (about 1/4 inch) and set them aside.
In a pan, brown the chopped shallot with rosemary, add the diced pumpkin and cook covered for 7/8 minutes, if necessary, add a tablespoon of water. Let it cool, salt, and remove the rosemary sprig.
In another pan, cook the mushrooms with the oil for 10 minutes over medium heat, stirring often. Let them cool, salt them, and chop them coarsely.
Set aside a tablespoon of mushrooms and one of pumpkin for garnish.
Cut the speck and edamer into small cubes.
In a large bowl, mix the eggs with the oil, add the milk, salt, pepper, and grated Parmesan cheese, mix the mixture with a hand whisk, then add the flour, the yeast for savory pies, and incorporate everything with the whisk until you get a smooth and homogeneous mixture.
Add the pumpkin, mushrooms, speck, and cheese, mix well and pour the mixture into a greased and floured bundt cake pan.
Garnish the surface with some pieces of pumpkin and some mushrooms.
Bake the bundt cake in a preheated static oven at 350°F for 35/40 minutes. Check the doneness with a wooden skewer, if necessary, extend the cooking time for a few minutes.
The savory pumpkin, speck, mushroom, and cheese bundt cake is ready, take it out of the oven, wait 10 minutes then gently flip it onto a serving plate.Let it cool slightly and serve it.
Advice
Storage
The savory bundt cake keeps at room temperature under the glass bell for 2 days. If you want to store it longer, put it in the refrigerator and heat the portion you need in the microwave.
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