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Salami and Smoked Scamorza Bundt Cake

Ciambella Rustica – Salami and Smoked Scamorza Bundt Cake

How to make a delicious savoury Bundt cake with salami and smoked scamorza.

Course Snack
Cuisine Italian
Prep Time 3 hours 15 minutes
Cook Time 45 minutes
Total Time 4 hours
Author Manuela Zangara

Ingredients

  • 250 gms – 2 cups flour
  • 5 gms – 0.2 oz. dry yeast
  • 50 gms – 1.75 oz. Parmigiano Reggiano thinly grated
  • 100 gms – 3.5 oz. pure pork salami chopped
  • 150 gms – 5.25 oz. smoked scamorza chopped
  • 1 tsp salt
  • ½ tbsp sugar
  • 2 medium potatoes boiled and riced
  • 40 gms – 1.4 oz. butter melted
  • 1 egg

Instructions

  1. Mix together the flour, yeast, thinly grated Parmigiano Reggiano, chopped salami, chopped smoked scamorza, salt and sugar.
  2. Add the hot riced potatoes and mix. Add the melted butter and egg and knead until well incorporated.
  3. Grease a 20 cm – 8 inch bundt pan and put the dough in it.
  4. Let it rise in a warm place for 3 hours.
  5. Bake in a pre heated oven at 150°C – 300°F until it puffs up, then increase the temperature to 175°C – 350°F. Cook for a total of 45 minutes or until a toothpick inserted in the ciambella comes out clean.
  6. Let it cool down before unmoulding and slicing it.

Recipe Notes

It is best eaten at room temperature.