Savory Cheese and Walnut Bundt Cake Recipe
This Savory Cheese and Walnut Bundt Cake is a vegetarian variation on the classic savory bundt cake: quick and easy, it's instantly leavened, so it doesn't need any resting time before baking. This savory and delicious cake is perfect for serving in slices as a hearty holiday appetizer, along with a charcuterie board and other delicious snacks, or for taking on a picnic when the weather warms up.
To make it, you'll only need a bowl, a hand whisk, and a 20cm bundt mold. Once you've mixed together the liquid ingredients—eggs, milk, and seed oil—with the spice and herb mix, sifted flour, and baking powder, simply fold in the chopped walnuts and mixed cheeses, then pour everything into the appropriate cake pan. The result will be a delicious and stringy rustic cake, guaranteed to have a crunchy texture, ideal for a traditional breakfast.
Before pouring the batter, we placed some whole walnut kernels on the bottom of the mold: this way, once the donut is unmolded, they will be visible on the surface and the final result will be even more spectacular and crunchy.
Savory Bundt Cake Variations
If you like, you can use diced Sardinian pecorino, scamorza, Emmental, and Taleggio, as per our suggestions, or you can customize the recipe with any other stretched-curd cheese and enrich everything with diced speck, cherry tomatoes, Taggiasca olives, pancetta, ham, or other ingredients of your choice.
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