Ciambella Rustica – Salami and Smoked Scamorza Bundt Cake
How to make a delicious savoury Bundt cake with salami and smoked scamorza.
250gms– 2 cups flour
5gms– 0.2 oz. dry yeast
50gms– 1.75 oz. Parmigiano Reggianothinly grated
100gms– 3.5 oz. pure pork salamichopped
150gms– 5.25 oz. smoked scamorzachopped
2medium potatoesboiled and riced
40gms– 1.4 oz. buttermelted
Mix together the flour, yeast, thinly grated Parmigiano Reggiano, chopped salami, chopped smoked scamorza, salt and sugar.
Add the hot riced potatoes and mix. Add the melted butter and egg and knead until well incorporated.
Grease a 20 cm – 8 inch bundt pan and put the dough in it.
Let it rise in a warm place for 3 hours.
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.
Let it cool down before unmoulding and slicing it.