Loretta Sebastiani

Loretta Sebastiani
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Savory cake with Italian speck and mushrooms in oil
( Torta salata con speck
e funghi porcini in olio )

Our original home cooking

The savory cake with bacon and mushrooms in oil is very tasty and versatile, in fact you can combine it with many other dishes. For example you can make an assorted antipasto platter adding salami or stuffed vegetables as appetizer or serve it as side dish with meat. Excellent with lamb in your Easter or spring menu. Tasty dish for a meal, buffet-style. As you've just read, this savory cake can be either a course in your Sunday meal or a dish in a celebration menu. Please, note if you want to prepare this savory cake for your Sunday meal and don't want to increase calories and fat you should accompany it with seasonal vegetables and not meat. To make this savory cake you'll need: all-purpose flour, eggs, bacon or Italian speck, mushrooms in olive oil, butter, milk and fresh yeast.

difficulty: medium

time: 1 hour

calories: 368 (kCal)

Savory pie with bacon and mushrooms in oil, a slice in a plate

Ingredients / Serves 6

  • 300g (10 1/2 ounces) all-purpose flour plus more for dusting
  • 3 eggs
  • 80g (2.8 ounces) Italian speck or bacon, diced
  • 70g (2 1/2 ounces) mushrooms in oil, well drained
  • 70g (2 1/2 ounces) butter plus 15g (1/2 ounces) for greasing the baking pan
  • 80ml (2 2/3 fluid ounces) milk
  • 10g (1/3 ounce) fresh yeast
  • Salt
Difficulty:
medium difficulty
Time:
preparation: 30 minutes
plus leavening time
cooking: 30 minutes
total time: 1 hour
How many calories in a serving?
Calories: 368 (kcal) 19 % - 1541 (kJ)
Protein: 13.7 (g) 28 % GDA
Total fat: 18.2 (g) 26 % GDA
Total carbohydrate: 40.0 (g) 15 % GDA
Sugars: 2.2 (g) 3 % GDA

Download free PDF version (189 download).

Recipe for savory cake with mushrooms in oil and bacon

I have to make a preliminary remark before step-by-step instructions. In order not to feel too much the flavor of fresh yeast, it is better to use little of it but that means more time for rising. Generally, I start the afternoon before and complete risings the next day. So I can serve it at dinner. But do not be afraid for the time! Your active time is not too much.
If you think to serve this savory cake at lunch, you should begin the morning before instead of the afternoon in order to do the third rising overnight.

Preparation and cooking

  • - First rising.
    Put 150g (5 1/4oz ) flour in a large bowl. Make a fountain and shell in your three eggs. Beat eggs lightly with a fork and then begin to incorporate flour, always acting with the fork. You must obtain a batter.
    Heat milk up to 15 to 20° C. To set it you can put a finger in the milk itself and feel it warm.
    Dissolve yeast in the lukewarm milk and add it to egg-and-flour mixture. Mix thoroughly.
    Cover and let your mixture rise in a warm place, away from drafts, until its volume doubles. Estimated time: one hour. But first af all rising time depends on temperature. To speed up this process, you can put the bowl on the top of another one with boiling water. Ancient remedy of our grandmothers. I prefer to respect natural rising time for the best results.
  • - Second rising.
    Melt butter over very gentle heat and then let it cool.
    Add it to egg-and-flour mixture and stir carefully.
    Sift remaining flour together with a large pinch of salt and stir accurately avoiding lumps.
    Cover and let it rise overnight.
  • - Third rising.
    The next morning you will find a mixture at least doubled if not more.
    Continue working in the bowl because the texture is quite creamy.
    Now add diced bacon and mushrooms, well drained and cut into very little pieces.
    Stir accurately.
    Grease a 19 cm in diameter (8in) deep baking dish with remaining butter. I prefer my savory cake is not too high to allow a perfect internal cooking.
    Spread your dough evenly. Cover and let rise in a warm place for several hours. I let this dough at least triple its volume, if not more.
  • - The cooking.
    Preheat oven to 180° C (350°F) and bake your savory pie in the middle shelf until the surface is golden, at least 30 minutes.

Just before serving

  • - Let your savory pie cool before serving. Serve it sliced.

Note

Tips

  • - The dough should be soft and crumbly as you can see in the photo. Do not be groped by making quicker steps. You may have unpleasant surprises.
  • - The savory cake with bacon and mushrooms in oil is tasty if heated the next day.

Useful links for this recipe

  • - You could be interested in more details about mushrooms.

Loretta

What's the right wine for " Savory cake with Italian speck and mushrooms in oil "?

Match the red wine you'll choose for your starter or second course to this savory pie.