SOFT SAVORY CAKE with Parmigiano Reggiano
A cake can have any shape, millions of flavors, and all colors. There are number cakes, square cakes, and cakes that look like real sculptures, but if someone asked us to draw one, we would almost certainly start by drawing a circle. Probably because originally cakes were round like the moon and this was not due to a fortunate coincidence, but to a precise choice: cakes were offered and dedicated to the gods, and in particular to the Goddess Artemis, the guardian of the moon. During the ceremonies, some candles were added to the surface as a symbol of life and light to be blown out to ward off evil spirits.
Our Soft Cake is not sweet, but it catches the eye, conquers the palate, and knows how to earn a place of honor right in the center of the table. The flavor of Parmigiano Reggiano and a few genuine ingredients are enough to create an unforgettable Savory Cake that you can fill and decorate in a simple or elaborate way. We suggest pairing it with olives, cherry tomatoes, and Parma ham. The result will be a real -Emilian delight to be enjoyed - as always - in every part of the world.
Preparation time: 30 minutes
Cooking time: 50 minutes
Servings: 6 people
Ingredients
For the soft cake:
10.5 oz - 300 g of white flour type “00”
5.2 oz - 150 g of Parmigiano Reggiano DOP 24 months Emilia Food Love
4.5 oz - 130 g whole milk
4 eggs at room temperature
0.5 oz - 15 g of instant yeast for savory cakes
2.8 oz - 80 g of Extra Virgin Olive Oil Colline di Romagna DOP Emilia Food Love
0.1 oz - 3 g of salt
For garnish
Parma ham
Flakes of Parmigiano Reggiano DOP 24 months Emilia Food Love
Fresh lamb's lettuce or rocket
Black olives
Cherry tomatoes
Method
-
In a large bowl, break the eggs, then pour in the milk and oil. Add the salt and whisk by hand.
- Sift the flour and baking powder into the bowl and mix until you get a smooth, lump-free dough.
- Add the grated Parmigiano Reggiano cheese and mix it into the dough.
- Grease and flour a cake mold of about 20 cm in diameter (7.8''), then pour the dough into it.
- Bake in a preheated static oven at 180 °C (356 °F) for about 50 minutes. Let the savory cake cool on a rack before removing it from the mold.
- Then, decorate it with some slices of Parma ham, a few flakes of Parmigiano Reggiano, fresh lamb's lettuce leaves, olives, and cherry tomatoes.
Tip
If you prefer a more intense flavor, you can replace the Parmigiano Reggiano DOP 24 months Emilia Food Love with a longer-aged variety such as our 36 months.
Also in Cookbook
PIZZA ALLA PALA with grilled zucchini, mild provolone, and semi-dry cherry tomatoes
When you mention pizza, you don't need to add much else, yet we never get tired of talking about it. Just as we never get tired of ordering and preparing it, sharing and savoring it.
And let's not forget that there isn’t just one kind of pizza, and every variant is different from the others. Our new recipe is a Pizza alla pala with grilled zucchini, mild provolone, and semi-dry cherry tomatoes: the ideal dish to sum up the Italian tradition and Mediterranean colors.
Cherry Crostata
With its rich history, unique purpose, and a fascinating legend about a siren in the Gulf of Naples, crostata truly has it all, especially a remarkable flavor that has won hearts century after century.
Our recipe reveals the irresistible contrast between velvety preserves and the satisfying texture of whole fruit. We imagined it with cherries, but we are sure you will be tempted to try it with many other delicious flavors.
Eggs in Purgatory
History, culture, spirituality, and imagination have always lived side by side under the sun of Southern Italy. Together, they give life to iconic and symbolic dishes like Eggs in Purgatory.
Just a few genuine ingredients, a reminder of a tradition that could transform humble leftovers into unforgettable dishes that became part of Italy’s culinary heritage.And don't forget the scarpetta! Soaking up the sauce is absolutely required.