Savory Bundt Cake with Blue Cheese and Walnuts was published in a cookbook by Pan degli Angeli. I saw it posted by a girl a while ago, and I couldn’t resist temptation! It made me eradicate my prejudice against gorgonzola: also those who don’t love this kind of cheese, appreciated it! There are 2 kinds of gorgonzola cheese: a sweeter and milder one, usually more buttery, and a spicer one, firmer and with a stronger flavor. I used the first one. I also changed a bit the original recipe. The result? Great: a soft and flavored savory bundt cake, with a unique taste tanks to the combination of walnuts and blue cheese.
Ingredients for a 26 cm bundt cake pan:
150 ml of plain yogurt
250 ml of milk
80 g of butter
450 g of pastry flour
1 packet of instant yeast
order Premarin 150 g of blue cheese
100 g of shelled walnuts
50 g of grana Buy Prozac no prescription
1 tsp of salt
Preparation Time: 15 min.
Baking Time: 40 min.
Total Time: 55 min.
Combine in a mixing bowl: yogurt, milk, eggs, salt and freshly ground pepper.
Melt the butter in a saucepan, let it cool down, then add it to the mixture.
Combine flour and baking powder, and slowly add them into the mixture, while whisking with a beater.
Beat till you get a plain and smooth batter.
Now add roughly chopper walnuts, and blue cheese in pieces.
Gently amalgamate the mixture.
Butter and flour a Bundt pan, and pour the mixture inside.
Cook the Savory Bundt Cake in oven, pre-heated at 170°C, for 40 minutes. Once ready, turn the oven off, then spread the grated grana over it, and put a few more minutes in the (off) oven.
Let cool down your Savory Bundt Cake with Blue Cheese and Walnuts, then slice and serve.
Nessuna ricetta simile a Savory Bundt Cake with Blue Cheese and Walnuts.All Recipes, recipe by Flavia Imperatore
There are no comments yet for this recipe