Savory Zucchini & Ham Ring Cake

Savory Zucchini & Ham Ring Cake

Prep time: 15 minutes | Bake time: 45 minutes | Servings: 8-10

Ingredients

The Fillings:

• 2 medium zucchini, very thinly sliced into half-moons (about 2 cups)

• 1 cup (about 150g) cooked ham, diced into small cubes

• 1 cup (about 100g) shredded mozzarella or provolone cheese (optional, but adds great texture)

• ½ cup grated Parmesan cheese

The Batter Base:

• 4 large eggs

• ½ cup whole milk

• ½ cup vegetable oil (or olive oil for a richer flavor)

• 2 ½ cups all-purpose flour

• 1 tablespoon baking powder (ensure it is active)

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (180°C). Generously grease a 9-inch or 10-inch ring pan (tube pan) or bundt pan with butter or non-stick cooking spray, dusting lightly with flour to prevent sticking.

2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, and oil until smooth and well combined.

3. Add the Dry Ingredients: Sprinkle the flour, baking powder, salt, and black pepper over the wet mixture. Use a spatula or wooden spoon to stir until just combined. The batter will be quite thick—this is completely normal and helps suspend the heavy fillings so they don’t sink!

4. Fold in the Fillings: Gently fold in the thinly sliced zucchini, diced ham, shredded cheese, and grated Parmesan. Ensure the ingredients are evenly distributed throughout the thick batter.

5. Fill the Pan: Scoop the batter evenly into the prepared ring pan (just like in the top panel of your original photo). Use the back of a spoon to smooth the top lightly.

6. Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top is puffed and a beautiful deep golden brown. A toothpick inserted into the center of the bread should come out clean (avoid poking a cheese pocket).

7. Cool and Serve: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Allow it to cool for another 15-20 minutes before slicing.

Chef’s Tips

• Moisture Control: If your zucchini are especially watery, you can toss the slices in a pinch of salt, let them sit for 10 minutes, and pat them dry with a paper towel before adding them to the batter.

• Customizable: You can easily swap the ham for cubed pancetta, cooked bacon, or smoked turkey.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Slices reheat beautifully in a toaster oven!