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
SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
A recipe disputed among several European countries and famous worldwide, documented for the first time in Italy—specifically in Piedmont—in the 1960s: it's Panna cotta, a dessert with an unmistakable texture and taste.
Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.
PASTA with Parmigiano Reggiano cream and pumpkin
It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.
Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.
Savory Parmigiano Reggiano muffins with olives and cherry tomatoes
Sweet or savory, muffins have conquered the world. Born in Europe, their origin is disputed among various countries, but often traced back to England in the 1700s. Much loved in America as well, muffins know how to satisfy every palate, as their recipe lends itself to many interpretations.
Our all-Emilian muffin could only be enriched by Parmigiano Reggiano, the inimitable King of cheeses which, together with olives and cherry tomatoes, gives us an enveloping and fresh flavor suitable for every season.