ARTICHOKE AND PROVOLA BUNDT CAKE, a unique dish for dinner, also great as an appetizer, simple and tasty idea to make in a short time with or without yeast, perfect for Easter.
A delicious idea without meat, without cold cuts, the artichoke and provola bundt cake is perfect if you are looking for a tasty and simple dish for dinner, you can also use instant yeast if you don’t have brewer’s yeast.
The recipe for the artichoke bundt cake is very simple, prepare the dough, clean and cook the artichokes and then fill the dough which can be either leavened or quick.
Obviously, in this period, instant yeast is fine because not everyone can find brewer’s yeast.
Follow me in the kitchen today there’s artichoke and provola bundt cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups All-purpose flour (or whatever you have at home)
- 1 cup Water
- 2 teaspoons Salt
- Half packet Instant yeast for savory preparations (or 6 g of brewer's yeast)
- 4 Artichokes
- 2 tablespoons Extra virgin olive oil
- 1 Egg (optional)
- 1 Egg yolk
- 3 oz Scamorza (provola)
- as needed Milk
Preparation
Clean the artichokes, remove the tougher leaves then the inner hairs, and cut them into wedges.
Cook them in a pan with a drizzle of oil and water.
Prepare the dough, if you have brewer’s yeast dissolve it in water, add the flour, oil, and salt, knead well to make a ball and let it rise until doubled.
You can increase the yeast dose if you have it up to 10 g for faster rising.
If using instant yeast, knead everything and let it rest for an hour, I recommend adding an egg to the dough so it will be softer.
Roll out the dough on a floured surface and form a rectangle.
Fill with artichokes and pieces of provola, roll up and close into a bundt shape.
Place the bundt cake in the pan or on the baking sheet, arrange an egg for decoration, and brush with a mixture of milk and egg yolk.
Let rest for 30 minutes if you used brewer’s yeast, then bake in a preheated ventilated oven at 350°F and cook for about 20 minutes, do a skewer test.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
ARTICHOKE AND PROVOLA BUNDT CAKE, a unique dish for dinner, also great as an appetizer, simple and tasty idea
It can be made with either brewer’s yeast or instant yeast, also great with semolina flour.
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