Plumcake with Vegetables and Edam Cheese
Category: Savory Cakes
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| All-purpose flour | 250g |
| Instant yeast for savory preparations | 16g |
| Extra virgin olive oil | 100ml |
| Whole milk | 100ml |
| Heavy cream | 100ml |
| Edam cheese | 100g |
| Chives | 5 sprigs |
| Zucchini | 70g |
| Carrots | 100g |
| Sweet corn (canned or frozen) | 70g |
| Fresh spring onion (scallion) | 1 |
| Sesame seeds | To taste |
| Pine nuts | To taste |
| Poppy seeds | To taste |
| Salt | To taste |
| Black pepper | To taste |
Instructions
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Preheat the Oven: Begin by heating your oven to 180°C (350°F), ensuring it is at the correct temperature before baking.
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Prepare the Vegetables: Start by finely dicing the carrots. Add the zucchini, spring onion, and squash blossoms. Sauté these vegetables in a pan for about 5-7 minutes, or until they become tender but still hold their shape. Set them aside to cool slightly.
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Mix the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour and the instant yeast. Grate the Edam cheese and add it to the flour mixture, mixing well to combine.
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Add the Vegetables: Once the vegetables have cooled, add the sweet corn and chopped chives to the dry mixture. Stir everything together until evenly distributed.
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Make the Wet Mixture: In a separate bowl, whisk together the eggs, olive oil, milk, and heavy cream. Slowly pour this wet mixture into the dry ingredients, stirring gently to combine. Season the mixture with salt and black pepper to taste.
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Prepare the Baking Tin: Grease a loaf pan or line it with parchment paper. Pour the batter into the prepared tin, smoothing the top with a spoon or spatula.
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Add the Toppings: Brush the top of the batter with a little milk to help it achieve a golden color during baking. Then, sprinkle the surface with poppy seeds, pine nuts, and sesame seeds for added flavor and texture.
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Bake the Plumcake: Place the pan in the preheated oven and bake for approximately 35 minutes. You can check the doneness by inserting a toothpick into the center of the cake—if it comes out clean, the plumcake is ready.
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Cool and Serve: Allow the plumcake to cool in the pan for about 10 minutes. Then, remove it from the tin and place it on a wire rack to cool completely before serving.
This savory plumcake combines the rich, mild flavor of Edam cheese with the crunch of vegetables and seeds, making it a perfect dish for lunch, a snack, or as part of a savory brunch spread. The addition of chives and carrots brings a burst of freshness, while the pine nuts offer a delightful crunch. Serve this cake warm or at room temperature for a deliciously satisfying treat!
