Savory Bundt Cake with Cheese and Friarielli

Name: Savory Bundt Cake with Cheese and Friarielli
Prep time: 50 min
Cook time: 65 min
Total time: 115 min
Yield: 8
Ingredients: Manitoba flour 1 ½ cup; Fresh brewer's yeast 0.4 oz; Water 0.4 cup; Type 00 flour 3 ¼ cups; Whole milk 0.67 cup; Butter 7 tbsp; Sugar 2 ½ tsp; Fine salt 1 tbsp; Rapini frozen 1.875 lbs; Provola cheese 5.3 oz; Garlic 2 cloves; Fine salt to taste; Extra virgin olive oil to taste; Water 1 &frac13; tbsp; Extra virgin olive oil 1.3 tbsp

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 50 min
Cook time: 1 h 5 min
Serving: 8
Note + 2 hours of rising

PRESENTATION

Cheese and friarielli ciambella is something special from Campania. It is got that classic Italian vibe everyone loves. And look, this savory ciambella recipe has a ring shape that's super fun, but it’s really the inside that grabs you. Friarielli, a local green with a slightly bitter kick, teams up with sweet, moist provola cheese for a combo that just works.

The dough? It stays tender and soft, while the provola melts right in, giving each bite that stretchy, cheesy thing we all crave. Folks around Naples—who totally get rustic and simple—bring you bold, homey flavors with each slice. So so good. Those golden edges after baking? They’re just inviting you in.

In Campania, people use friarielli a lot. This Italian savory ring cake is, well, one of the best ways to taste what makes those greens special. Instead of spinach or broccoli, friarielli has a punchy flavor that really stands up to the creamy cheese, making this cheese and friarielli ciambella way more interesting than your usual bread or cake. Some families sneak in cured meats for a richer, crispy finish, but the main thing is that balance between the tangy greens and the soft cheese. Really really delicious.

This isn’t just for fancy occasions—locals make it for snacks, holiday tables, or even to share with friends. Seriously, it goes great with everything, from soups to antipasto spreads. Anyone into ciambella salata or wanting to try something truly regional should check out this savory bundt cake. It’s full of flavor, a bit rustic, and so fun to share. Once you try a slice of this Italian savory cake with cheese and greens, you’ll see why it's a staple at gatherings in Campania. Whether you're having a quiet evening at home or a lively party, this dish brings authentic Italian charm that everyone will enjoy. For sure.

INGREDIENTS

Manitoba flour 1 ½ cup (185 g)

Fresh brewer's yeast 0.4 oz (10 g)

Water 0.4 cup (100 g)

Type 00 flour 3 ¼ cups (400 g)

Whole milk 0.67 cup (150 g)

Butter 7 tbsp (100 g)

Sugar 2 ½ tsp (10 g)

Fine salt 1 tbsp (15 g)

for the filling: Rapini 1.875 lbs (850 g) - frozen; Provola cheese 5.3 oz (150 g); Garlic 2 cloves; Fine salt to taste; Extra virgin olive oil to taste

for sprinkling: Water 1 ⅓ tbsp (20 g); Extra virgin olive oil 1.3 tbsp (20 g)

Preparation

How to prepare Savory Bundt Cake with Cheese and Friarielli

To prepare the savory bundt cake with cheese and friarielli, dissolve the yeast 1 in water 2 and add it to the manitoba flour 3.

Knead with your hands 4. Move to the work surface and form a round dough ball 5, place it in the bowl, cover with plastic wrap 6. Let it rise for 1 hour at room temperature or in an off oven at about 79°F, until the dough doubles in size.

Pour into the stand mixer with the dough hook the all-purpose flour, milk 7, sugar 8, and the previously risen dough 9.

Knead until the ingredients are combined and then gradually add the butter 10. Once combined, add the salt 11 and knead until fully absorbed. Work for a few seconds with your hands, rolling into a round dough ball 12.

Place in a bowl and cover with plastic wrap 13. Let rise at around 79°F for 1 hour. In the meantime, heat the oil in a pan, add the garlic cloves 14, and then the friarielli 15, sauté for a few minutes.

Salt and set aside 16. Cut the provola into strips 17 and then into small cubes 17, then chop it 18.

Take the risen dough 19, roll it out to about 1/6 inch thick to get a rectangle about 14 x 20 inches 20. Cover the entire surface with friarielli 21.

Add the provola as well 22. Roll it up, following the long side 23, ensuring the filling doesn't come out, seal the edges 34 and place in the fridge to set for about 30 minutes.

Lay the roll on a baking sheet lined with parchment paper, make a cut along the long side 25, keeping one end intact, twist the two ends placing one over the other and keeping the filling facing up 26. Finish the twist by forming a sort of bundt by attaching the two ends pressing with your fingers 27.

Make an emulsion with water and oil 28. Brush it over the surface 29 and bake in a preheated static oven at 356°F for 60 minutes. Place a baking sheet above the bundt to prevent the oven’s coil from over-browning the surface, then remove it 15 minutes before finishing the baking to lightly color the preparation. Take the savory bundt cake with cheese and friarielli out of the oven and serve it warm 30.

Storage

The savory bundt cake with cheese and friarielli can be kept at room temperature for a couple of days, under a glass dome. Freezing is not recommended.