Potato Plumcake

Here is an Italian recipe for a savory potato plumcake. Unique and tasty, it can be served as an appetizer or as a main course.

Ingredients

• 350 g of potatoes
• 200 g of all-purpose flour
• 100 ml of milk
• 3 eggs
• 100 g of melted butter
• 80 g of grated cheese (Parmesan or Pecorino)
• 1 packet of baking powder for savory cakes
• Salt to taste
• Pepper to taste
• Nutmeg to taste
• Butter and flour for the mold

Preparation

1. Start by boiling the potatoes in plenty of salted water. Once cooked, peel them and mash them with a potato masher until you obtain a smooth puree.
2. In a large bowl, beat the eggs with a pinch of salt, pepper, and a grating of nutmeg.
3. Add the milk and melted butter to the egg mixture, mixing well each time you add a new ingredient.
4. Stir the grated cheese into the mixture.
5. Now add the potato puree and blend it well with the rest of the ingredients.
6. Sift the flour with the baking powder for savory cakes and add it to the mixture, making sure to mix to avoid lumps.
7. Prepare a plumcake mold by greasing it with butter and dusting it with a bit of flour. Pour in the obtained mixture.
8. Bake in a preheated oven at 180 °C (356 °F) for about 40-45 minutes, or until a toothpick inserted in the center of the plumcake comes out clean.
9. Remove from the oven and let cool before unmolding and serving your potato plumcake.

Curiosity

The potato plumcake is a great way to reuse leftover potatoes, turning them into an original and flavorful dish. You can also enrich it by adding pieces of ham, crispy bacon, or chopped chives for an extra touch of color and flavor.