Savory Plumcake with Pesto and Provola

The savory plumcake with pesto and provola is a tasty and aromatic variant of the classic plumcake. Here is the recipe for you:

Ingredients

• 180 g of all-purpose flour
• 100 g of smoked provola (or another stringy cheese of your choice)
• 100 ml of whole milk
• 80 ml of extra virgin olive oil
• 3 eggs
• 100 g of Genoese pesto
• 1 packet of baking powder for savory pies
• Salt to taste
• Pepper to taste

Preparation

1. Preheat the oven to 180 °C and butter and flour a plumcake mold.
2. Cut the smoked provola into cubes.
3. In a bowl, beat the eggs with a pinch of salt and pepper until frothy.
4. Add the milk and extra virgin olive oil and continue mixing.
5. Incorporate the Genoese pesto and mix well to combine all the ingredients.
6. Add the sifted flour and baking powder, a little at a time, stirring gently to avoid lumps.
7. Once the mixture is homogeneous, add the cubed smoked provola and stir gently.
8. Pour the mixture into the previously prepared plumcake mold.
9. Bake the savory plumcake in the preheated oven and cook for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the plumcake cool for a few minutes before unmolding and placing it on a wire rack to cool completely.

Curiosity

The savory plumecake is very adaptable to customization with different types of cheeses and condiments. In Italy, the combination of pesto and cheese is greatly appreciated, especially since the pesto, with its aroma of basil and pine nuts, brings a Mediterranean freshness to any dish. Remember that if you don’t have provola, you can use other stringy cheeses such as mozzarella or fontina.