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I’ve been baking cakes for years but very few know that I have a sweet tooth for savoury food and not for cakes. I love everything bread-based, bread everywhere and in every shape, even in the shape of a savoury plumcake!

I made this plumcake because I had some left-overs from other recipes, and this is all it was going to be, a simple plumcake, nothing more.

It turned out to be one of the best savoury plumcakes ever!

It did last less than a day and I had half of it in a just a few minutes, yes I loved it that much!

Don’t be fooled by its appearance when it is still hot/warm, I know it looks like it is still slightly undercooked, but it is not. Just leave it to chill and you’ll see how good it is!


  • 110g of zucchini, chopped and daced
  • 100g of champignons, sliced
  • 40g of parmisan cheese, grated
  • 80g of oil
  • 100ml of milk
  • 220g of flour
  • 2 eggs
  • 7g active yeast
  • 1 ts of salt
  • 1 pinch of pepper


  1. Pre-heat oven at 165°.
  2. Line a plumcake tin (20cm)
  3. In the bowl of your standing mixer, pour in the eggs and the oil, work them together very well.
  4. Add the flour with the yeast, plus the milk.
  5. Mix everything together for 2 minutes.
  6. Now add the zucchini, champignons and cheese.
  7. Incorporate everything together very well.
  8. Pour the mixture into the plumcake pan.
  9. bake for 50 minutes.

Having friends over for a drink tonight? Prepare this plumcake and serve it sliced and paired with some Parma Ham.

Nice idea, isn’t it?