Vegetable savory plumcake: the recipe for a soft and tasty cottage cheese

He savory vegetable plumcake it’s a rustic sweet and tasty, ideal for any family lunch or dinner. The recipe is very quick and easy, and can also be prepared in advance and served on the occasion of a last minute invitation, a birthday, an aperitif or a festive buffet. Accompanied by cold cuts and creamy cheeses, it will conquer even the most demanding guests. In our version we used zucchini, eggplant and peppers, but you can add the seasonal vegetables your favorite and enrich the dough with meats, cheeses, olives and dried tomatoes: it is, in fact, a perfect empty fridge recipe. It keeps its softness for several days and can be eaten during a picnic, an outing in town or a lunch break at the office.

The Preparation is the classic of savory muffins: the dry ingredients, once mixed, are combined with the liquids, the sautéed vegetables are added and then we proceed to bake in the oven, having the foresight to cover the surface of the plumcake with aluminum foil after about half an hour, for a final result fragrant, rich and of melting consistency. For best results, use milk and eggs at room temperature; you can also recycle vegetable scraps and add diced cheese, cooked ham or bacon.

Find out how to prepare the vegetable plum cake by following the step-by-step procedure and tips. Also try the tasty zucchini plumcake and the olive and bacon cake.

How to prepare salted vegetable plumcake

Wash the vegetables, clean them and cut the courgettes, aubergines and peppers into sticks. Leave the cherry tomatoes whole and the zucchini flowers 1.

Pour the peppers into a large non-stick pan, add the extra virgin olive oil 2 and cook for 10 minutes. If you wish, you can add a clove of garlic which you will remove at the end of cooking.

Mix eggplant and zucchini 3then continue cooking for another 10 minutes, being careful not to let the vegetables stick.

Once cooked, remove them and let them cool on absorbent paper. 4.

Beat the eggs in a bowl 5.

Pour in the milk (6) and mix well.

Mix the seed oil (7).

Mix the parmesan and salt in another bowl, then add the flour and the baking powder previously sifted 8.

Mix the powders well 9.

Add the powders to the liquid mixture (10).

Mix well until the mixture is smooth and homogeneous (11).

Add the sautéed vegetables to the dough (12).

Spread the vegetables evenly, stirring gently 13.

Pour the mixture into a cake tin, lined with damp parchment paper and pressed down, and level with a spatula 14.

Decorate the surface with the cherry tomatoes cut in half and the courgette flowers (15). Bake at 180°C for about 50 minutes, placing the plum cake on the middle rack of the oven. Cover with aluminum foil after half an hour of cooking, so as not to blacken the surface too much.

After the baking time, take the plum cake out of the oven and let it cool, then take it out of the pan, cut it into slices and serve 16.

storage

The vegetable plumcake can be stored at room temperature, in a special airtight container, for 1-2 days.