Recipe for “Faux Sweet Plumcake”
This delicious, savory Faux Sweet Plumcake combines a variety of delightful ingredients that are perfect for an appetizer or a savory snack. The rich blend of cheeses, ham, and herbs creates a fluffy, moist cake with a unique flavor profile that’s both satisfying and refined. The addition of a creamy Parmigiano sauce as a topping elevates this dish into something truly special, perfect for any occasion. Follow this detailed recipe for a stunning and savory treat that serves 8.
Ingredients
For the Plumcake:
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream (Panna fresca) | 100 ml |
| Whole milk (Latte intero) | 100 ml |
| Extra virgin olive oil | 60 ml |
| Eggs | 3 |
| All-purpose flour (Farina 00) | 200 g |
| Caciocavallo cheese (cubed) | 100 g |
| Parmigiano Reggiano DOP (grated) | 100 g |
| Cooked ham (Prosciutto cotto, cubed) | 100 g |
| Peas (Pisellini) | 70 g |
| Sun-dried tomatoes (drained) | 50 g |
| Instant yeast for savory recipes | 15 g |
| Ground nutmeg | To taste |
| Salt | A pinch |
| Black pepper | To taste |
For the Parmigiano Sauce:
| Ingredient | Quantity |
|---|---|
| Whole milk (Latte intero) | 500 ml |
| Butter | 50 g |
| All-purpose flour (Farina 00) | 50 g |
| Parmigiano Reggiano DOP (grated) | 200 g |
| Ground nutmeg | To taste |
| Salt | A pinch |
| Black pepper | To taste |
Instructions
Step 1: Prepare the Plumcake Mixture
- Sift the dry ingredients: Begin by sifting the all-purpose flour and the instant yeast into a large mixing bowl. This ensures that there are no lumps in the batter and creates a light texture for your plumcake.
- Add the cheeses and other fillings: Add the grated Parmigiano Reggiano and cubed Caciocavallo cheese to the dry mixture. Stir well to combine.
- Add the peas and ham: Mix in the cooked ham cubes and the peas, ensuring they are evenly distributed throughout the flour mixture.
- Incorporate sun-dried tomatoes: Take the sun-dried tomatoes, pat them dry with paper towels to remove excess oil, then chop them into small pieces. Add them to the bowl and mix them in with the other ingredients.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, milk, and extra virgin olive oil. Once combined, slowly add the wet mixture to the dry ingredients. Stir gently with a wooden spoon until just incorporated.
- Season to taste: Season the batter with salt, black pepper, and freshly grated nutmeg, adjusting the quantities to your personal taste.
- Prepare the baking pan: Grease a 26×11 cm loaf pan with butter and line it with parchment paper to prevent the plumcake from sticking. Transfer the mixture into the prepared pan and smooth the top with a spatula to ensure an even surface.
- Bake the plumcake: Preheat the oven to 180°C (350°F) for static mode or 160°C (320°F) for convection mode. Bake the plumcake for 40 minutes, or 30-35 minutes in a convection oven, until the top is golden and a toothpick inserted into the center comes out clean.
Step 2: Prepare the Parmigiano Sauce
- Make the roux: In a saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour and stir continuously with a whisk until the mixture becomes a smooth roux with a golden color.
- Add the milk: Gradually pour in the warm milk while continuously whisking to avoid lumps. Keep stirring until the sauce thickens and becomes creamy.
- Season the sauce: Add a pinch of salt, black pepper, and freshly grated nutmeg to the sauce, and stir well.
- Finish the sauce: Once the sauce has thickened to your desired consistency, remove it from the heat and fold in the grated Parmigiano Reggiano. Stir until the cheese melts completely, and the sauce is smooth and glossy.
- Keep warm: Cover the sauce with plastic wrap directly on the surface to prevent a skin from forming, and keep it warm until you’re ready to serve.
Step 3: Assemble the Faux Sweet Plumcake
- Remove the plumcake from the pan: Once the plumcake is baked and cooled slightly, carefully remove it from the loaf pan and transfer it to a serving platter.
- Glaze with Parmigiano sauce: Pour the creamy Parmigiano sauce generously over the top of the warm plumcake, letting it cascade down the sides.
- Serve: Slice the plumcake into thick, hearty slices and serve warm as an appetizer or savory snack.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 320 kcal |
| Protein | 18 g |
| Carbohydrates | 25 g |
| Fat | 18 g |
| Saturated Fat | 8 g |
| Cholesterol | 105 mg |
| Sodium | 450 mg |
| Fiber | 2 g |
| Sugars | 4 g |
Tips:
- Make it ahead: This savory plumcake can be made ahead of time. Simply bake it, allow it to cool, and store it in an airtight container. When ready to serve, heat it in the oven and top with the freshly made Parmigiano sauce.
- Flavor variations: Feel free to experiment with different fillings like sautéed mushrooms, spinach, or other cheeses like Gruyère for a unique twist on this savory treat.
Why You’ll Love It:
This Faux Sweet Plumcake is not only a savory delight but also a crowd-pleaser, offering a delicious combination of textures and flavors. The cheesy crumb contrasts perfectly with the soft and rich filling, while the creamy Parmigiano sauce adds a luxurious touch. Perfect for serving at parties, as a light meal, or as a delightful appetizer before dinner.
