Pumpkin, Speck and Cheese Ring Cake

Method

1. Cut 350g of pumpkin into pieces.
2. Heat a drizzle of extra virgin olive oil in a pan and sauté 1/2 clove of minced garlic.
3. Add the pumpkin and cook for 10 minutes.
4. Transfer the pumpkin to a bowl.
5. Add 100g milk, 3 medium eggs, 120g seed oil, salt and black pepper to taste. Blend until smooth.
6. Sift and add 370g of tipo 0 flour and 12g of instant dry yeast for savory cakes. Mix until a homogeneous dough forms.
7. Cut 130g of speck into small cubes. Cut 130g of cheese into small cubes.
8. Add the speck and cheese to the dough. Add 60g of grated Parmesan cheese and mix.
9. Pour the mixture into a ring cake pan lined with parchment paper. Level the surface.
10. Sprinkle the top with mixed seeds to taste.
11. Bake in a preheated static oven at 180°C (350°F) for 40 minutes.
12. Serve.