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Savory Asparagus Plumcake with Hard-Boiled Eggs

17/11/2023

The savory asparagus plumcake with hard-boiled eggs is an ideal preparation for a brunch or a tasty appetizer. It is also an excellent solution for an outdoor picnic or a quick but complete meal.

Ingredients

  • 200 g of fresh asparagus
  • 250 g of flour
  • 3 whole eggs (plus 3 eggs for the hard-boiled eggs)
  • 100 g of grated cheese (Parmesan or Pecorino)
  • 100 ml of extra virgin olive oil
  • 100 ml of milk
  • 1 sachet of baking powder for savory preparations
  • Salt and pepper to taste
  • Aromatic herbs to taste (for example, thyme or chives)
  • A knob of butter for greasing the mold

Preparation

  1. Prepare the hard-boiled eggs by placing them in a pot with cold water. Bring to a boil and then let cook for 9-10 minutes. Once cooked, cool them under running water and peel.

  2. Clean the asparagus and boil them in salted water for a few minutes until they become tender, but still crunchy. It could take from 3 to 5 minutes depending on the thickness of the asparagus. Drain them and cut them into pieces, leaving the tips whole for the final decoration.

  3. Preheat the oven to 180 °C (356 °F) and grease a plumcake mold with a bit of butter.

  4. In a large bowl, beat the 3 whole eggs and add the oil and milk. Mix well until you get a homogeneous mixture.

  5. Add the sifted flour, baking powder, grated cheese, salt, pepper, and chopped aromatic herbs. Mix well until everything is amalgamated.

  6. Add the asparagus pieces (except for the tips) to the mixture and gently stir to distribute them evenly.

  7. Pour the mixture into the prepared mold and level the surface with a spatula.

  8. Arrange the hard-boiled eggs (which you can cut in half or slices) and asparagus tips on the surface of the batter to decorate.

  9. Bake for about 40-45 minutes or until a toothpick inserted in the center of the plumcake comes out clean.

  10. Let the savory plumcake cool for a few minutes in the mold, then unmold and let it cool completely on a rack.

Curiosity

The word plumcake, from the English “plum” (prune) and “cake” (cake), originally refers to a sweet cake with dried fruit. However, in its savory version, it becomes a versatile dish that lends itself to many variations, from the use of vegetables to cured meats and cheeses. In Italy, it is highly appreciated for its ease of preparation and because it can be consumed in various contexts, from everyday meals to festive buffets.