Parmesan cake
6 servings
60 minutes
Parmesan cake is a delightful blend of Italian traditions and bold flavors. Its history roots back to the rustic cuisine of Italy, where parmesan symbolizes depth of taste and quality. This cake surprises with its tender, airy dough infused with creamy notes, the light saltiness of parmesan, and the spicy aroma of cumin. Crispy pieces of fried bacon add richness, while green peas bring freshness and lightness. It is perfect as an original appetizer or a complement to a glass of red wine. It suits well for a festive table or a cozy family evening. Each serving is a harmony of flavors that unfolds with every bite, evoking warm memories of sunny Italy.
1
Preheat the oven to 150 degrees.
2
Slice the fat into thin pieces and fry in a dry pan. Then place on paper and let the fat drain.
- Salo (cured pork fat): 100 g
3
Whisk the eggs with salt, pepper, and sugar until the mixture increases in volume. While continuing to whisk, pour in the olive oil and cream. Add the sifted flour and yeast, then add the lard, parmesan, green peas, and cumin. Mix well.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 0.5 teaspoon
- Olive oil: 6 tablespoons
- Cream: 6 tablespoons
- Wheat flour: 200 g
- Dry yeast: 6 g
- Grated Parmesan cheese: 50 g
- Green peas: 50 g
- Caraway: 0.3 teaspoon
4
Pour the batter into a greased baking pan. Bake for 40 minutes.
- Butter: 15 g
5
Let the cake cool and remove it from the mold.
