Savory turban with Beemster Signature Royaal Grand Cru

Drinks dish. 10 persons. Preparation 15 min. + 55 min. oven time

Ingredients

• 15 g butter
• 400 g flour
• 12 g baking powder
• 6 g salt
• 4g pepper
• 2 tsp thyme
• 5 eggs
• 260 ml of olive oil
• 120 ml whole milk
• 250 g Beemster Signature Royaal Grand Cru, grated
• 150 g green olives (pitted), coarsely chopped
• 200 g roasted bell bell pepper from jar, drained and coarsely chopped

Kitchen Stuff

• Tulip mold
• Food processor or blender

Prepare

1. Preheat the oven to 180°C. Grease a turban pan with butter and dust with a little flour. Mix the rest of the flour with the baking powder, salt, pepper and thyme.
2. Beat the eggs lightly with the olive oil in a food processor or with a whisk. Then add the milk and mix well.
3. Replace the whisk with dough hooks. Add the flour mixture and mix into a smooth batter. Add the grated Beemster Signature Royaal Grand Cru, olives and paprika. Mix through with a spatula.
4. Pour the batter into the mold. Bake for 55 minutes in the preheated oven. The savory turban is done when a metal skewer comes out clean.
5. Let the turban cool briefly before removing it from the mold. Then allow to cool further on a wire rack.

Serving tip
Want to serve the savory turban in an extra festive way? Then put some cubes of cheese in the center of the turban.

Curious about what other Christmas dishes you can make with Beemster cheese? Take a look at these savory croquembouche with Beemster cheese sauce.