Rustic Spinach and Speck Plumcake

The rustic plumcake with spinach and speck is a delicious and flavorful variant that combines the distinct taste of speck with the sweetness of spinach. Here’s how to prepare it.

Ingredients

• 200 g of fresh or frozen spinach
• 150 g of diced speck
• 250 g of type 00 flour
• 3 eggs
• 100 ml of milk
• 80 ml of extra virgin olive oil
• 1 pack of baking powder for savory cakes
• 100 g of grated cheese (parmesan or pecorino)
• Salt and pepper to taste
• Nutmeg to taste
• Butter for greasing the mold

Preparation

1. If using frozen spinach, thaw and squeeze well to remove excess water. If opting for fresh spinach, wash and cook them in a pan with a drizzle of oil and a clove of garlic until they wilt, then squeeze out the vegetation water.
2. In a pan, sauté the diced speck until it becomes crispy.
3. In a bowl, sift the flour with the baking powder. In another bowl, beat the eggs with a pinch of salt, then add the milk and oil, mixing well.
4. Combine the flour with yeast with the mixture of eggs, milk, and oil, stirring until the dough is homogeneous.
5. Add the spinach and speck to the dough and mix gently. Season with a pinch of pepper and nutmeg to taste.
6. Incorporate the grated cheese and make sure the ingredients are evenly distributed.
7. Butter and flour a plumcake mold, then pour in the mixture.
8. Bake in a preheated oven at 180 °C for approximately 40-45 minutes or until a skewer inserted in the center of the plumcake comes out clean.
9. Let cool before unmolding and serving.

Curiosity

The plumcake, of Anglo-Saxon origin, is generally made in a plumcake form, hence the name. In the original version, it is often sweet and may contain dried fruit such as plums or raisins. In Italy, the savory variant is very popular, perfect to serve as an appetizer or as a course for a buffet.

Enjoy your meal!