The savory vegetable plumcake is a soft, slightly moist rustic loaf, perfect for family lunches and dinners. It can be served with a platter of cold cuts and creamy cheeses. In our version, we use grated zucchini and cherry tomatoes, but you can personalize it with eggplant, bell peppers, zucchini flowers, or other seasonal vegetables.
Ingredients
For the batter
Zucchini: 300 g
Cherry tomatoes: 200 g
All-purpose flour (type 00): 200 g
Grated Parmesan: 100 g
Milk: 100 ml
Sunflower oil: 80 ml
Eggs: 3
Instant yeast for savory pies: 1/2 packet
Salt: to taste
Pepper: to taste
You will also need
All-purpose flour: as needed (for dusting)
Butter: as needed (to grease the mold)
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Preparation
Prepare the vegetables: Wash the cherry tomatoes, dry them, and cut them into quarters. Trim the zucchini and grate them using a coarse grater.
Beat the eggs: In a large bowl, crack the eggs and season with salt and pepper. Add the grated Parmesan.
Add the liquids: Pour in the milk and sunflower oil. Whisk everything by hand until the mixture is smooth.
Incorporate the dry ingredients: Add the sifted flour and baking powder. Mix until fully combined.
Add the vegetables: Finally, add the cherry tomatoes and grated zucchini. Mix everything carefully.
Prepare the loaf pan: Pour the batter into a greased and floured loaf pan.
Baking: Place in a preheated oven at 180°C (355°F) and bake for about 40 minutes.
Cooling: Once the baking time has passed, remove the plumcake from the oven and let it cool slightly.
Serving: Turn out the plumcake onto a serving dish, slice it, and serve.
Tips
You can enrich the batter with capers, olives, provolone, or smoked scamorza cheese. If you like, you can also add diced speck or smoked pancetta.
Storage
The plumcake keeps at room temperature under a glass dome for up to 2 days.
Enjoy your meal! 😋
