Savory Vegetable Plumcake Recipe: A Delightful Twist on the Classic
If you’re looking for a savory treat that’s not only delicious but also packed with fresh vegetables, the Savory Vegetable Plumcake (Plumcake alle Verdure) is the perfect recipe for you. This dish is an ideal snack or light meal, and it’s incredibly versatile, making it suitable for picnics, family gatherings, or as an elegant appetizer. With a combination of grated cheese, colorful vegetables, and a soft, tender crumb, this savory cake will be a crowd-pleaser.
In this recipe, the delicate balance of zucchini, carrots, bell peppers, and peas adds a burst of freshness, while the creamy texture of Scamorza cheese and the tang of olives elevate the flavor profile. The cake is held together with a simple batter made from basic pantry staples such as eggs, flour, and milk, and flavored with Grana Padano cheese. The addition of instant yeast ensures a light and fluffy texture that makes this plumcake stand out.
Let’s dive into how you can easily prepare this delectable dish at home!
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 165g |
| All-purpose flour (Farina 00) | 180g |
| Sunflower oil | 100g |
| Whole milk | 100g |
| Instant yeast (for savory preparations) | 16g |
| Grana Padano DOP cheese (grated) | 50g |
| Fine salt | 5g |
| Ground black pepper | To taste |
| Zucchini | 130g |
| Carrots | 110g |
| Green peas (fresh or frozen) | 100g |
| Scamorza cheese (or provola), cubed | 100g |
| Taggiasca olives (pitted) | 50g |
| Bell peppers (any color) | 200g |
Instructions
Step 1: Prepare the Vegetables
- Start by peeling the carrot, trimming the ends, and cutting it into thin slices.
- Wash the zucchini thoroughly, trim the ends, and cut it into slices.
- Clean the bell peppers by cutting them in half and removing the stems, seeds, and inner white membranes. Slice the peppers into thin strips.
- If using fresh peas, rinse them. If you’re using frozen peas, no need to thaw them — just keep them aside.
- Finally, dice the Scamorza cheese into small cubes.
Step 2: Prepare the Batter
- In a large mixing bowl, combine flour and instant yeast. Stir to evenly distribute the yeast throughout the flour.
- In another separate bowl, whisk together eggs until light and frothy.
- Gradually pour in the sunflower oil while continuing to whisk, ensuring the oil is fully incorporated into the mixture.
- Once the oil is absorbed, add the whole milk and whisk until smooth.
- Stir in the Grana Padano cheese, salt, and black pepper to taste, and continue mixing until all ingredients are well combined.
- The batter should now be smooth, creamy, and slightly thick.
Step 3: Incorporate the Vegetables and Cheese
- Gently fold the prepared vegetables (carrots, zucchini, bell peppers), green peas, Scamorza cubes, and Taggiasca olives into the batter. Be sure to mix everything evenly but gently to prevent the vegetables from being mashed.
- The vegetables will release some moisture, but that’s fine — it will only enhance the texture of the plumcake.
Step 4: Bake the Plumcake
- Line a 30×11 cm loaf pan with parchment paper. This will help the plumcake come out easily after baking and ensure a clean presentation.
- Pour the vegetable-filled batter into the prepared pan, leveling it off with a spatula to create an even surface.
- Place the pan in a preheated oven at 180°C (350°F) and bake for about 40-45 minutes, or until the plumcake is golden brown on top.
- To check if it’s done, insert a toothpick or a cake tester into the center of the plumcake. If it comes out clean, the cake is ready.
- Allow the plumcake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 5: Serve and Enjoy
- Once the savory vegetable plumcake has cooled slightly, slice it into thick pieces.
- Serve it warm or at room temperature as an appetizer, snack, or alongside a fresh salad for a light lunch.
The Savory Vegetable Plumcake can be enjoyed in various ways. It’s delicious on its own, but you can also pair it with a dollop of yogurt or a drizzle of olive oil for extra flavor. The textures from the veggies, cheese, and olives create a wonderful contrast that is both satisfying and refreshing.
Tips and Variations:
- Veggie substitutions: If you don’t have some of the vegetables listed, feel free to swap them out for other favorites like eggplant, spinach, or mushrooms.
- Cheese options: Instead of Scamorza, you could try mozzarella, feta, or any soft cheese that melts well.
- Make it gluten-free: Use a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
- Add herbs: Fresh or dried herbs like thyme, oregano, or basil will add extra flavor to the batter.
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 220 kcal |
| Protein | 7g |
| Carbohydrates | 27g |
| Fat | 11g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sodium | 200mg |
This Savory Vegetable Plumcake is a perfect addition to your recipe repertoire. It’s not only easy to make but also a versatile dish that can be tailored to your preferences. Whether you’re hosting a brunch, preparing a light dinner, or looking for a new lunchbox idea, this recipe is sure to satisfy everyone’s taste buds. So, give this savory cake a try and enjoy a burst of flavors in every bite!
