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:
300 g of white flour type “00”
150 g of Parmigiano Reggiano DOP 24 months Emilia Food Love
130 g whole milk
4 eggs at room temperature
15 g of instant yeast for savory cakes
80 g of Extra Virgin Olive Oil Colline di Romagna DOP Emilia Food Love
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
ITALIAN APERITIVO
Italy is known for many arts—and one of them is the art of being together. The aperitivo is often a masterpiece of flavor, and that’s why we’ve created a simple yet stunning version that brings the taste of Italy straight to your table.
Our idea is all about balanced pairings and delicious contrasts—and you won’t need a special occasion to enjoy it, because this Italian-style aperitivo will turn any day into something extraordinary.
PASTA ALLA GRICIA
Some restaurants call it “white Amatriciana,” but Pasta alla gricia has its own story and a strong identity. This traditional dish from the Lazio region owes its name to the itinerant bakers who used to cook it, or perhaps, more simply, to the place that saw its birth: the tiny village of Grisciano.
One thing’s for sure: its rich flavor and the irresistible aroma of Pecorino Romano are ready to win you over. Our Pasta alla Gricia is made with spaghetti, but feel free to try this recipe with any pasta shape you like—long or short, it’s always a success.
PICI with Aglione Sauce
Can a dish once considered "humble" become an iconic representation of one of Italy's regions richest in gastronomic culture? Absolutely— especially in the case of Pici with aglione sauce: a simple traditional recipe, whose few and healthy ingredients are true symbols of Tuscan cuisine.
Why is aglione also called “kissing garlic"? What’s the difference between pici and spaghetti? And how long does it take to make perfect Pici with aglione sauce? All your questions will be answered.