Plumcake with Zucchini and Provolone Cheese: A Savory Delight for Every Occasion
When you’re in the mood for something savory and unique, this Plumcake with Zucchini and Provolone Cheese is the perfect recipe to satisfy your cravings. A soft and moist cake with the freshness of zucchini and the rich, tangy flavor of provolone, this dish is ideal for a cozy lunch, an appetizer at a gathering, or even as a snack. With its vibrant combination of ingredients, this savory plumcake is a wonderful way to enjoy both vegetables and cheese in a surprisingly delightful form.
This recipe makes 8 servings, and it can easily be adapted to suit your preferences, ensuring that each bite is as satisfying as the last. Let’s dive into how you can prepare this savory plumcake step by step, using simple ingredients that pack incredible flavor.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby Zucchini | 300g |
| Eggs | 160g |
| All-purpose Flour (00 Flour) | 180g |
| Whole Milk | 100g |
| Sunflower Seed Oil | 100g |
| Provolone Piccante (Sharp Provolone) | 200g |
| Fresh Mint Leaves | 10 leaves |
| Instant Yeast for Savory Bakes | 16g |
| Fine Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8g |
| Carbohydrates | 30g |
| Fiber | 2g |
| Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 80mg |
| Sodium | 350mg |
| Sugars | 3g |
Instructions:
Step 1: Prepare the Zucchini and Provolone
To start, wash the baby zucchinis thoroughly, removing any dirt or residues. Then, cut off the flower end and remove the pistils from the inside of the zucchinis. After cleaning, the zucchinis should weigh approximately 260 grams. Slice them into small pieces, set them aside, and get ready to work with the rest of your ingredients.
Next, cut the provolone piccante (sharp provolone cheese) into thin slices and then into small cubes. The sharpness of this cheese will provide a delightful contrast to the soft texture of the zucchini, ensuring every bite is full of flavor.
Step 2: Prepare the Batter
In a large mixing bowl, crack the eggs and beat them well using an electric hand mixer. Once the eggs are frothy and slightly lighter in color, add the whole milk to the mixture, combining it thoroughly with the eggs.
In a separate bowl, sift the all-purpose flour to remove any lumps and add the instant yeast for savory preparations. Gradually incorporate the sifted flour mixture into the wet ingredients, stirring gently with the electric mixer on a moderate speed. Continue mixing until the batter becomes smooth and uniform.
Step 3: Add Flavor and Texture
Now it’s time to enhance the batter with the unique flavors that will make this savory plumcake stand out. Tear the fresh mint leaves into smaller pieces and fold them into the batter, releasing their aromatic oils. Next, gently stir in the diced provolone piccante, ensuring that it is evenly distributed throughout the batter. The combination of mint and cheese adds a lovely depth of flavor to the cake.
Step 4: Prepare the Cake Pan
Take a plumcake (loaf) pan, preferably measuring around 26 x 11.5 cm (10 x 4.5 inches), and grease it lightly with a bit of oil or butter. This ensures that the plumcake will come out smoothly once baked, without sticking to the sides. Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 5: Bake the Plumcake
Preheat your oven to 180°C (350°F) on static mode. Once the oven is at the right temperature, place the pan in the middle rack and bake the plumcake for approximately 50 minutes. The plumcake will rise slightly, turning a golden brown on the top, and it will release a delicious, savory aroma throughout the kitchen as it bakes.
To check if the plumcake is fully cooked, insert a toothpick into the center. If it comes out clean or with only a few moist crumbs, your plumcake is ready. If it still looks wet, give it a few more minutes in the oven.
Step 6: Cooling and Serving
Once your plumcake is baked to perfection, remove it from the oven and allow it to cool in the pan for about 10 minutes. This resting period helps the plumcake set, making it easier to slice. After the initial cooling, transfer the plumcake to a wire rack to cool completely.
Slice the plumcake into thick, hearty pieces, and serve it as a main dish or an appetizer. The rich, savory flavors of the zucchini, provolone, and mint will delight your taste buds, offering a unique twist on traditional savory baked goods.
Tips for a Perfect Plumcake:
- Zucchini Choice: If baby zucchinis are unavailable, you can use regular zucchinis. Just be sure to remove excess moisture by squeezing out the water after grating or chopping them.
- Flavor Adjustments: For an extra punch of flavor, try adding a pinch of chili flakes or a small amount of garlic powder to the batter.
- Provolone Alternatives: If you prefer a milder cheese, mozzarella can be used in place of provolone, though it won’t have the same depth of flavor.
- Storage: This savory plumcake can be stored in an airtight container in the fridge for up to 3 days. It also freezes well, so you can keep it for longer and enjoy it later.
- Serving Suggestions: This plumcake is delicious on its own, but you can also serve it with a side of tomato chutney, a green salad, or even a light dipping sauce for added flavor.
Conclusion:
This savory plumcake with zucchini and provolone is a wonderful dish that combines simple ingredients into something truly special. Whether you serve it at a family gathering, a weekend brunch, or as a hearty snack, it’s sure to be a hit. The light, fluffy texture, along with the perfect balance of cheese and mint, creates a dish that will satisfy your savory cravings and leave everyone asking for more. Make this recipe today, and discover a new favorite!
