This Savory Cheese and Walnut Bundt Cake is a vegetarian variation on the classic savory bundt cake: quick and easy, it's instantly leavened, so it doesn't need any resting time before baking. This savory and delicious cake is perfect for serving in slices as a hearty holiday appetizer, along with a charcuterie board and other delicious snacks, or for taking on a picnic when the weather warms up.
To make it, you'll only need a bowl, a hand whisk, and a 20cm bundt mold. Once you've mixed together the liquid ingredients—eggs, milk, and seed oil—with the spice and herb mix, sifted flour, and baking powder, simply fold in the chopped walnuts and mixed cheeses, then pour everything into the appropriate cake pan. The result will be a delicious and stringy rustic cake, guaranteed to have a crunchy texture, ideal for a traditional breakfast.
Before pouring the batter, we placed some whole walnut kernels on the bottom of the mold: this way, once the donut is unmolded, they will be visible on the surface and the final result will be even more spectacular and crunchy.
Savory Bundt Cake Variations
If you like, you can use diced Sardinian pecorino, scamorza, Emmental, and Taleggio, as per our suggestions, or you can customize the recipe with any other stretched-curd cheese and enrich everything with diced speck, cherry tomatoes, Taggiasca olives, pancetta, ham, or other ingredients of your choice.
Spices and aromatic herbs, essential for adding a burst of color and flavor to the rustic dish, can be chosen according to personal taste by expertly combining dried oregano, sweet paprika, turmeric, lemon thyme, rosemary, ground pepper, curry.
Ingredients
How to Make Savory Cheese and Walnut Bundt Cake
Prepare the cheeses: remove the rind and cut them into regular cubes and set aside.
Prepare the cheeses: remove the rind and cut them into regular cubes and set aside.
Collect the eggs in a bowl, flavor with the mix of spices and aromatic herbs and mix with a whisk.
Collect the eggs in a bowl, flavor with the mix of spices and aromatic herbs and mix with a whisk.
Pour the milk in a thin stream.
Pour the milk in a thin stream.
Add the seed oil and a pinch of salt.
Add the seed oil and a pinch of salt.
Add the flour and yeast, sieved together, and work with a whisk until you obtain a fairly smooth mixture.
Add the flour and yeast, sieved together, and work with a whisk until you obtain a fairly smooth mixture.
At this point add the chopped walnut kernels: keep some whole aside.
At this point add the chopped walnut kernels: keep some whole aside.
Complete with mixed cheese cubes.
Complete with mixed cheese cubes.
Mix thoroughly with a spatula.
Mix thoroughly with a spatula.
Arrange the reserved whole walnut kernels on the bottom of a 20cm diameter ring mould, well buttered and floured.
Arrange the reserved whole walnut kernels on the bottom of a 20cm diameter ring mould, well buttered and floured.
Distribute the dough evenly inside the mold.
Distribute the dough evenly inside the mold.
Level the surface with the back of a spoon, tap the cake pan lightly on the work surface to eliminate any air bubbles, and place in a preheated oven at 355°F/180°C, in static mode, for approximately 30 minutes.
Level the surface with the back of a spoon, tap the cake pan lightly on the work surface to eliminate any air bubbles, and place in a preheated oven at 355°F/180°C, in static mode, for approximately 30 minutes.
Once the cooking time is up, remove the rustica from the oven and let it cool for about ten minutes inside the cake pan; then remove it from the pan and let it cool on a wire rack.
Once the cooking time is up, remove the rustica from the oven and let it cool for about ten minutes inside the cake pan; then remove it from the pan and let it cool on a wire rack.
Once the resting time has elapsed, place the donut on a serving plate.
Once the resting time has elapsed, place the donut on a serving plate.
Enjoy!
Enjoy!
Storage Instructions
The cheese and walnut donut can be stored at room temperature, under a glass bell jar, for 2-3 days maximum.
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