Savory Olive Plumcake

The savory olive plumcake is a perfect dish for an aperitif, a picnic, or a packed lunch. It is a versatile recipe that can be personalized by adding other ingredients such as cheeses, vegetables, or cold cuts. Here’s the traditional recipe with an Italian twist:

Ingredients

• 180 g of flour
• 100 ml of milk
• 80 ml of extra virgin olive oil
• 100 g of olives (green or black, pitted and optionally sliced into rings)
• 3 eggs
• 1 packet of baking powder for savory cakes
• Salt and pepper to taste
• A pinch of dried oregano or thyme (optional)
• 50 g of grated cheese (Parmesan or pecorino)

Preparation

1. Preheat your oven to 180 °C (350 °F) and prepare a plumcake mold by greasing it with a little oil or lining it with parchment paper.
2. In a large bowl, beat the eggs with a pinch of salt and pepper until frothy.
3. Stir in the olive oil and milk, continuing to mix.
4. Gradually add the sifted flour and baking powder, mixing well to prevent lumps.
5. Add the olives and grated cheese to the mixture, also adding oregano or thyme to enhance the flavor, if desired.
6. Pour the mixture into the prepared mold and level the surface with a spatula.
7. Bake the plumcake for about 35-40 minutes or until golden brown and a skewer inserted in the center comes out clean.
8. Let the plumcake cool before unmolding and slicing it.

Curiosity

The plumcake, from the English term “plum”, meaning prune, and “cake”, has British origins and is traditionally made with dried fruit. In Italy, we have adopted the savory version that we customize with Mediterranean flavors such as olives, offering a tasty variant for appetizers or snacks.

Remember that the savory plumcake lends itself to many variations: you can add pieces of cooked ham, cubes of soft cheese, or grilled vegetables to your liking. Enjoy your meal!