Pizza Bundt Cake

Try this easy pizza flavoured savoury bundt cake recipe that will knock your socks off! It has the perfect combination of flavours and super easy to make too. Passata is an uncooked tomato purée that has been strained of seeds and skins. But if you have some regular pizza sauce, homemade or store-bought, feel free to use it, just cut down the salt to 1/3 teaspoon.

50 g Pitted olives, chopped
75 g Prosciutto or Salami, cut into small pieces
100 g Bell pepper, cut into small pieces
75 g Parmigiano-Reggiano, grated (or Grana Padano)
4 Eggs, medium
2 tsp Dried oregano
130 ml Olive oil
150 g Tomato passata
300 g Plain flour
1 tbsp Baking powder
2/3 tsp Salt
Extra olive oil and flour for the baking pan

Slice the pitted olives into rings. Cut the prosciutto or salami and bell pepper into small pieces. Finely grate the hard cheese.
Preheat he oven to 180C/350F. Grease and flour a 24-cm heart-shaped bundt pan and shake off the extra flour. I use a 24-cm heart-shaped springform pan with a small empty stoneware mustard jar in the center. You can fill the jar with some pie weights (beans or rice work great) so it won't move.
Stir together the eggs, dried oregano and grated cheese in a mixing bowl. Slowly beat in the olive oil and tomato passata until well combined.
Sift together the flour, baking powder and salt. Add the sifted flour mixture into the egg mixture. Stir until the mixture is barely combined. Fold in prosciutto, bell pepper and olive rings.
Scrape the batter into the prepared pan. Bake the cake in the lower 3rd rack (just below center) of hot oven for about 40 minutes until nicely golden brown.
Take out the gugelhupf and place on a wire rack for 10 minutes. Invert and cool completely before slicing.

Pizza Bundt Cake

Pizza Bundt Cake

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