Ciambella salata zucchine e formaggio || Courgettes and cheese savoury ring cake



  • 300 gr. plain flour
  • 4 eggs
  • 250 gr ricotta cheese
  • 40 gr grated parmigiano
  • 110 gr sunflower oil
  • 80 gr milk
  • 16 gr baking powder
  • 200 gr of smoked scamorza cheese (or smoked cheddar or smoked applewood cheese)
  • 2 medium courgettes
  • 1 shallot
  • 2/3 spoons of evo oil
  • two fingers of white wine
Cheese and courgettes savoury ring cake


Chop the shallot and put it in a pan with the extra virgin olive oil over low heat, then add the well washed and diced courgettes.

Let it cook for a few minutes, then blend with the white wine and let it cook until the wine has completely evaporated. Let the courgettes cool.

Put the eggs in a bowl with the grated Parmesan cheese, two level teaspoons of salt and a pinch of white pepper. Beat with an electric or hand whisk, then add the well-drained ricotta. Continuing to mix, gradually incorporate all the flour, then the sunflower oil, the milk and finally the baking powder.

Using a spatula add the courgettes and the smoked cheese and mix gently. Pour the dough into the buttered and floured ring cake mould.

Bake in a convection oven already hot at 180 degrees for about 35 minutes.


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