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