This savoury pumpkin ring cake with olives and cheese is so visually stunning, soft and appetising that as soon as you serve it, it disappears in a flash. A perfect, tasty ring cake to serve instead of bread, excellent as part of a starter or with drinks, accompanied by cold cuts, cheese and grilled vegetables.
When pumpkin season rolls round, I have a field day coming up with all sorts of recipes. Believe it or not, I even freeze it so I can enjoy it well into spring and summer. Yesterday, my niece gave me two lovely, plump pumpkins she’d picked from the vegetable patch. So I got straight to work and made this pumpkin ring cake with its incredibly inviting colours and flavours.
It’s a recipe that takes no time at all to make, and best of all, you don’t need an electric whisk or a mixer – just a simple hand whisk… it does all the work!
Here’s another pumpkin-based recipe I’d recommend you try: this delicious pumpkin and olive focaccia
The combination of ingredients is absolutely perfect: pumpkin, olives and cheese make it a real feast for the eyes when sliced, and a real treat to eat. All that’s left is for me to share the recipe with you – do give it a go, because it’s absolutely brilliant.
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This savoury pumpkin ring cake with olives and cheese is so visually stunning, soft and appetising that as soon as you serve it, it disappears in a flash.
Ingredients for savoury pumpkin ring cake
Tools
Steps
How to make a savoury pumpkin ring cake with olives and cheese
First, take a 400 g slice of pumpkin, wrap it in a sheet of baking paper, place it on a baking tray and bake it in the oven at 200° for 25–30 minutes; it should be soft.
Remove the skin and place the flesh in a food processor; blend until smooth and creamy. Weigh out 200 g of the pumpkin purée, place it in a small bowl and leave it to cool.
Meanwhile, place the whole eggs in a bowl with a pinch of salt and beat them for a few seconds with a hand whisk. Add the milk and give it a quick stir. Add the pumpkin purée, stir again, pour in the vegetable oil – or, if you prefer, extra virgin olive oil works just as well – and give it another quick stir.
Now add the flour and savoury cake baking powder, which have been mixed together and sifted. Stir in the grated cheese and pepper, then add the lightly chopped black olives and the diced scamorza cheese to the mixture, and give it a final stir to combine all the ingredients thoroughly.
Grease and flour a 20 cm diameter ring cake tin, pour in all the mixture, level it off with a spatula and scatter a few sunflower seeds over the surface of the cake.
Place the pumpkin ring cake in a preheated oven and bake at 180° for about 40 minutes. Always carry out the skewer test before removing it from the oven. Once the cake is cooked, take it out of the oven and leave it to cool in the tin. Serve on a serving plate and.. Enjoy your meal!
Varied doses for servings