Before you tie on an apron, it helps to understand what this cake actually is, because the name can be a little misleading if you’re expecting something sweet. This is a savory ring cake — Italian in style — built around thin rounds of zucchini, cubes of mortadella, and two cheeses folded into a light, eggy batter. It bakes in a ring (Bundt-style) pan, which isn’t just for looks. The open center lets heat move through the batter more evenly, so the cake cooks through at the same rate from the outer edge all the way to the middle, and you get a consistent golden crust all the way around instead of a pale center and a burnt rim.
It’s a hands-on-but-simple bake. There’s no yeast, no proofing, no finicky sugar work — just a batter you mix by hand in stages, fold in your solid ingredients, and bake for about 40 minutes. That makes it a good project for a weekend morning when you want something that looks like it took real effort but doesn’t actually demand a lot of skill.
The finished cake is soft, slightly dense in the way good savory bakes are, with pockets of melted smoked provola running through it and little bites of mortadella for savory depth. Parmesan runs through the batter itself, so the cheese flavor isn’t just in pockets — it’s baked into every bite.
Because it’s egg- and cheese-forward with a good amount of vegetable folded in, it eats like a meal rather than a snack. It holds its shape when sliced, doesn’t fall apart on a plate, and travels well, so it’s worth thinking of this less as “a cake” in the dessert sense and more as a savory loaf you’d serve the way you’d serve a quiche or a frittata.
Understanding Your Ingredients (Mise en Place)
Getting your ingredients organized before you start mixing will save you from scrambling mid-recipe, especially since a few steps need to happen back-to-back without much of a pause. Here’s how to think about what you’re working with:
The vegetable base — zucchini. You’ll need 2 medium zucchini, sliced very thin. Thin is the operative word here — a mandoline is genuinely useful for this step because uniform, thin rounds cook evenly and blend into the batter without leaving dense, undercooked chunks. If you’re slicing by hand, take your time and aim for consistency more than speed.
The dry structure — flour, potato starch, baking powder. You’ll need 250 g all-purpose flour, 50 g potato starch, and 16 g baking powder. The potato starch isn’t optional filler — it’s what gives this cake a softer, lighter crumb than flour alone would produce. The baking powder is what gives you lift, so make sure it’s fresh and get it evenly distributed through the dry mix rather than dumped in one spot.
The wet base — eggs, milk, oil. Three large eggs, at room temperature, 130 ml milk, and 100 ml sunflower seed oil. Room-temperature eggs matter more than people expect: they combine more smoothly with the oil and milk, which helps the batter trap air properly and bake up lighter. If your eggs are cold, take them out ahead of time.
The cheeses — Parmesan and smoked provola. 60 g freshly grated Parmesan goes into the batter itself, while 100 g smoked provola, diced, gets folded in at the end for pockets of melted cheese throughout the cake. Freshly grating your own Parmesan rather than using pre-grated makes a real difference here — it melts more smoothly and tastes noticeably richer.
The cured meat — mortadella. 150 g mortadella, cut into small cubes. This is what gives the cake its traditional Italian character. It’s mild, so it won’t overpower the other flavors, but it adds little bursts of savory richness throughout.
Seasoning and fat for the zucchini — salt, black pepper, extra virgin olive oil. These season the zucchini before it goes into the batter and also season the batter itself in a smaller pinch.
Workflow: How the Steps Actually Fit Together
This recipe moves through four short prep stages before it ever touches the oven, and the order matters because each stage sets up the next one.
Stage one — the zucchini gets seasoned on its own. You slice it thin, then toss it with salt, black pepper, and a light drizzle of olive oil in a separate bowl. This isn’t just seasoning for flavor — letting it sit seasoned for a few minutes while you build the batter allows a little excess moisture to release naturally, which helps keep the finished cake from turning soggy in the middle.
Stage two — the wet ingredients come together first. Eggs are beaten, then the sunflower oil is whisked in gradually rather than all at once — this keeps the mixture from separating and helps everything emulsify smoothly. Milk goes in last in this stage, stirred until the whole mixture looks smooth and uniform.
Stage three — the dry ingredients are folded in, with the Parmesan added first. The grated Parmesan gets mixed into the wet base before the flour, potato starch, and baking powder go in. This ordering helps the cheese distribute evenly rather than clumping. Everything gets stirred with a spatula just until a smooth batter forms — this is not the stage to switch to a whisk or beat vigorously.
Stage four — the fillings go in last, and gently. The seasoned zucchini, the mortadella cubes, and the diced provola all get folded in together at the end. “Folded” is the operative word again: overmixing at this stage develops the gluten in the flour and can leave you with a denser cake than you want. Use a light hand, just enough to distribute everything evenly.
Assembly and Baking Strategy
Once your batter is mixed, the pan itself deserves attention. Grease your ring (Bundt-style) pan generously with butter and dust it lightly with flour — this two-step prep (not just greasing, and not just flouring) is what keeps the cake from sticking and lets it hold its ring shape cleanly when you unmold it later. Skipping either step is the most common way this kind of bake goes wrong at the very last stage, after all the work is done.
Pour the batter in and smooth the top with a spatula so it bakes evenly. Bake in a preheated oven at 355°F (180°C) for approximately 40 minutes. You’re looking for a cake that’s puffed and golden brown on top, and a toothpick inserted into the center should come out clean — that’s your doneness check, and it’s worth trusting over the clock if your oven runs hot or cool.
Once it’s out of the oven, don’t rush the unmolding. Let it rest in the pan for about 10 minutes first. This resting period lets the crumb set, which makes the cake much easier to invert cleanly onto a serving plate without it breaking apart. After that, it’s ready to slice — you can serve it warm right away, or let it come down to room temperature, both are intended ways to eat it.
Approved Variations and Swaps
If you want to adjust the recipe, stick to the swaps that are built into it rather than introducing anything untested:
- Cheese swap: Smoked provola can be replaced with smoked Gouda or mozzarella if you want a different melt or flavor profile.
- Sharper cheese option: Pecorino Romano can stand in for Parmesan if you want a stronger, more assertive cheese flavor running through the batter.
- Vegetarian version: Leave out the mortadella entirely and add diced bell peppers or extra zucchini in its place to keep the texture and volume similar.
- Herb additions: Chopped parsley, basil, or chives can be stirred in for extra freshness without changing the character of the cake.
These are the only adjustments the recipe supports directly — they’re designed to slot into the existing structure without throwing off the balance of the batter.
Serving, Storage, and Make-Ahead Strategy
This cake is genuinely useful as a make-ahead dish, which makes it a good choice if you’re feeding people and don’t want last-minute kitchen stress. It’s meant to be served warm, at room temperature, or even chilled, so you have real flexibility depending on when you’re eating it.
For serving, it pairs well with a fresh green salad, a tomato and cucumber salad, vegetable soup, an antipasto platter, roasted vegetables, fresh fruit if you’re doing a brunch spread, or simply packed for a picnic lunch or holiday appetizer table.
Storage: Let the cake cool completely before you store it. Once cooled, keep it in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat it again, warm slices in the oven for a few minutes to bring back the texture and re-melt the cheese pockets.
Freezing: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 1 month. When you want one, thaw it overnight in the refrigerator, then warm it gently in the oven until heated through.
Savory Zucchini Ring Cake
Description
A soft, cheesy Italian-style savory cake baked in a ring (Bundt-style) pan, built around thin zucchini slices, cubed mortadella, and two cheeses — Parmesan folded into the batter and smoked provola melted throughout in pockets. It slices cleanly, serves 8–10, and can be eaten warm, at room temperature, or chilled.
Duration
- Preparation Time: 20 minutes
- Baking Time: 40 minutes
- Total Time: 1 hour
- Servings: 8–10 slices
Ingredients
- 2 medium zucchini, thinly sliced
- 250 g all-purpose flour
- 150 g mortadella, cut into small cubes
- 130 ml milk
- 100 g smoked provola cheese, diced
- 100 ml sunflower seed oil
- 60 g freshly grated Parmesan cheese
- 50 g potato starch
- 16 g baking powder
- 3 large eggs, at room temperature
- Salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil, as needed
Instructions
Step 1 — Prepare the Zucchini Wash the zucchini thoroughly, trim both ends, and slice into very thin rounds using a mandoline or a sharp knife. Place the slices in a bowl, season with salt and black pepper, drizzle lightly with extra virgin olive oil, and toss gently until evenly coated.
Step 2 — Mix the Wet Ingredients Crack the eggs into a large mixing bowl. Beat lightly with a fork or whisk, then slowly add the sunflower seed oil while whisking continuously. Pour in the milk and stir until the mixture is smooth.
Step 3 — Add the Dry Ingredients Mix in the grated Parmesan cheese. Gradually add the all-purpose flour, potato starch, and baking powder. Stir with a spatula until a smooth batter forms. Season with a small pinch of salt and freshly ground black pepper.
Step 4 — Fold in the Fillings Carefully fold the seasoned zucchini slices into the batter. Add the diced mortadella and smoked provola cheese, gently mixing until all the ingredients are evenly distributed without overmixing.
Step 5 — Prepare the Pan Grease a ring (Bundt-style) baking pan generously with butter and dust it lightly with flour. Pour the prepared batter into the pan and smooth the top using a spatula.
Step 6 — Bake Bake in a preheated 355°F (180°C) oven for approximately 40 minutes, or until the cake is puffed, golden brown, and a toothpick inserted into the center comes out clean.
Step 7 — Cool and Serve Remove the cake from the oven and let it rest in the pan for about 10 minutes. Carefully invert it onto a serving plate. Slice and enjoy warm, or allow it to cool to room temperature before serving.
Notes
- Thin zucchini slices bake more evenly and blend beautifully into the batter.
- Potato starch helps create a softer, lighter crumb.
- Smoked provola provides a rich, creamy texture with a subtle smoky flavor.
- Mortadella adds authentic Italian character to every bite.
- This cake is delicious served warm, at room temperature, or chilled, making it perfect for meal prep and entertaining.
Medical Disclaimer: This content is provided for general informational and educational purposes only and is not intended as medical, dietary, or nutritional advice. It is not a substitute for professional guidance from a physician, registered dietitian, or other qualified healthcare provider. Individuals with food allergies, sensitivities, dietary restrictions, or specific health conditions (including but not limited to egg, dairy, or gluten sensitivities) should carefully review all ingredients and consult a qualified healthcare professional before preparing or consuming this recipe. Nutritional needs vary by individual, and no guarantee is made regarding suitability for any particular health condition or dietary requirement.
