Ciambella Rustica di Natale by @federicofusca

50 min

8 servings

🌾

250 g

Flour type 0

🥚

2 large eggs

Eggs

🥛

100 ml

Milk

🧁

12 g

Baking powder for savory cakes

🫒

100 ml

Extra virgin olive oil

🍖

110 g

Finocchiona

🍖

120 g

Guanciale

🧀

100 g

Parmesan

🧂

1 g

Salt

⚫

1 g

Pepper

🥛

200 ml

Cream

🧀

200 g

Pecorino

  1. Preheat
    • type 0 wheat flour
    • extra virgin olive oil

    Preheat the oven to 180°C / 350°F. Grease and flour a 10-inch bundt pan.

  2. Cut
    • finocchiona salami
    • guanciale
    • Parmesan cheese

    Cut the 110 g finocchiona salami and 120 g guanciale into small cubes. Grate the 100 g Parmesan cheese and 200 g Pecorino cheese if needed.

  3. Whisk
    • eggs
    • milk
    • extra virgin olive oil

    Whisk the 2 eggs with 100 ml milk and 100 ml extra virgin olive oil in a large mixing bowl. Season with salt and black pepper.

  4. Add
    • type 0 wheat flour
    • Eggs
    • Milk

    Add 250 g type 0 wheat flour and 12 g baking powder for savory cakes to the egg mixture. Mix until a thick, smooth batter forms.

  5. Fold
    • finocchiona salami
    • guanciale
    • Parmesan cheese

    Fold the cubed finocchiona salami, cubed guanciale, and 100 g Parmesan cheese into the batter. Stir only until the fillings are evenly distributed.

  6. Transfer

    Transfer the batter to the prepared bundt pan. Smooth the surface with a rubber spatula.

  7. Bake

    Bake at 180°C / 350°F for 30 minutes. Check that a skewer inserted into the cake comes out clean.

  8. Heat
    • heavy cream

    Heat 200 ml heavy cream in a small saucepan over low heat until steaming. Do not let it boil.

  9. Add
    • Pecorino cheese
    • heavy cream

    Add 200 g Pecorino cheese to the warm cream. Stir until the cheese melts into a smooth fonduta.

  10. Serve
    • Pecorino cheese
    • heavy cream

    Rest the savory bundt cake for 10 minutes before unmolding. Serve warm slices with the Pecorino fonduta.

Ciambella Rustica di Natale by @federicofusca

50 min

8 servings

🌾

250 g

Flour type 0

🥚

2 large eggs

Eggs

🥛

100 ml

Milk

🧁

12 g

Baking powder for savory cakes

🫒

100 ml

Extra virgin olive oil

🍖

110 g

Finocchiona

🍖

120 g

Guanciale

🧀

100 g

Parmesan

🧂

1 g

Salt

⚫

1 g

Pepper

🥛

200 ml

Cream

🧀

200 g

Pecorino

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F. Grease and flour a 10-inch bundt pan.

    🌾type 0 wheat flour
    🫒extra virgin olive oil
    🍳10-inch bundt pan

  2. Step 2/10

    Cut the 110 g finocchiona salami and 120 g guanciale into small cubes. Grate the 100 g Parmesan cheese and 200 g Pecorino cheese if needed.

    🥓finocchiona salami
    🍖guanciale
    🧀Parmesan cheese
    🧀Pecorino cheese
    🔪knife
    🪵cutting board
    🧀box grater

  3. Step 3/10

    Whisk the 2 eggs with 100 ml milk and 100 ml extra virgin olive oil in a large mixing bowl. Season with salt and black pepper.

    🥚eggs
    🥛milk
    🫒extra virgin olive oil
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Add 250 g type 0 wheat flour and 12 g baking powder for savory cakes to the egg mixture. Mix until a thick, smooth batter forms.

    🌾type 0 wheat flour
    🧁baking powder for savory cakes
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Fold the cubed finocchiona salami, cubed guanciale, and 100 g Parmesan cheese into the batter. Stir only until the fillings are evenly distributed.

    🥓finocchiona salami
    🍖guanciale
    🧀Parmesan cheese
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/10

    Transfer the batter to the prepared bundt pan. Smooth the surface with a rubber spatula.

    🍳10-inch bundt pan
    🥄rubber spatula

  7. Step 7/10

    Bake at 180°C / 350°F for 30 minutes. Check that a skewer inserted into the cake comes out clean.

    🍳10-inch bundt pan

  8. Step 8/10

    Heat 200 ml heavy cream in a small saucepan over low heat until steaming. Do not let it boil.

    🥛heavy cream
    🍲small saucepan
    🥄wooden spoon

  9. Step 9/10

    Add 200 g Pecorino cheese to the warm cream. Stir until the cheese melts into a smooth fonduta.

    🧀Pecorino cheese
    🥛heavy cream
    🍲small saucepan
    🥄wooden spoon

  10. Step 10/10

    Rest the savory bundt cake for 10 minutes before unmolding. Serve warm slices with the Pecorino fonduta.

    🧀Pecorino cheese
    🥛heavy cream
    🍳10-inch bundt pan

Composition

Ingredients

Types

Eggs, Dairy, Baking, Oils, Meat, Cured Meat, Seasoning

Ingredients

Flour type 0, Eggs, Milk, Baking powder for savory cakes, Extra virgin olive oil, Finocchiona, Guanciale, Parmesan, Salt, Pepper, Cream, Pecorino

Notes

Salt (to taste), Pepper (to taste), Cream (for the fondue), Pecorino (for the fondue)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

to inform

Calories

620 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 31g, Fat: 43g, Fiber: 1.2g, Sugars: 2.5g

Nutritional Information

Minerals

Calcium: 460mg, Sodium: 1160mg, Iron: 2.1mg, Potassium: 220mg

Vitamins

Vitamin A: 230mcg, Vitamin D: 1.2mcg, Vitamin B12: 1.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, knife, cutting board, box grater, 10-inch bundt pan, small saucepan, wooden spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer, Breakfast

Occasions

Christmas, Holiday party, Breakfast, Brunch, Aperitivo

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Soft, Moist, Tender, Cheesy, Creamy, Crisp-edged

Flavors

Savory, Salty, Rich, Porky, Cheesy, Peppery, Tangy, Fennel

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the recipe contains dairy and cured meat), fridge : 3 days (Store cake and fonduta separately,Use airtight containers,Reheat cake in the oven and fonduta gently over low heat), freezer : 2 months (Freeze cake slices without the fonduta,Wrap slices tightly and place in a freezer-safe container,Prepare fresh fonduta after thawing)