Soft and flavorful salty ring cake, ideal for picnics and buffets. Version with Calabrian soppressata, provola, ricotta, and olives. It takes a few minutes to prepare and bakes in the oven at 180°C for about 40 minutes.
Preheat the oven to 180°C.
In a bowl, break the eggs, add salt and lightly mix.
Combine the parmesan and a pinch of pepper; incorporate the ricotta.
Pour in the oil and milk gradually while continuing to stir.
Sift together the flour and yeast and add them to the mixture; whisk well to avoid lumps.
Add the diced soppressata, cubed provola, and olives; mix to distribute the ingredients.
Pour the batter into a greased ring cake pan.
Bake in the preheated oven at 180°C for about 40 minutes; check doneness with a toothpick.
Allow to cool and firm up well before unmolding, slicing, and serving.
Bowl
Whisk
Sifter
Ring cake pan
Oven
It keeps at room temperature for 1-2 days or in the refrigerator for a few days. Ideal served at room temperature in buffets.
Italy
| Energy (kcal) | 223.55 |
| Carbohydrates (g) | 23.74 |
| of which Sugars (g) | 1.74 |
| Fat (g) | 9.51 |
| of which Saturates (g) | 4.18 |
| Protein (g) | 11.99 |
| Fiber (g) | 0.83 |
| Sale (g) | 1.29 |
