Savory Pumpkin Plumcake

The savory pumpkin plumcake is an excellent choice for an autumn appetizer or a tasty snack. Here’s how to prepare it:

Ingredients

• 250 grams of cleaned pumpkin
• 200 grams of flour
• 100 grams of grated Parmesan cheese
• 3 eggs
• 100 ml of milk
• 80 ml of extra virgin olive oil
• 1 packet of baking powder for savory preparations
• Salt and pepper to taste
• Nutmeg to taste (optional)
• Aromatic herbs of your choice such as rosemary or thyme (optional)
• 100 grams of spun paste cheese (e.g., provolone) cut into cubes (optional)
• Pumpkin seeds for garnish (optional)

Preparation

1. Preheat the oven to 180°C (356°F).
2. Cut the pumpkin into cubes and cook it in a pan with a drizzle of oil until it becomes soft. You can also bake it in the oven or steam it if you prefer. Once cooked, let it cool and then blend it into a puree.
3. In a bowl, beat the eggs with salt and a grating of nutmeg. Add the oil and milk and mix well.
4. Add the sieved flour and baking powder for savory preparations, mixing to avoid lumps.
5. Add the grated Parmesan, the pumpkin puree, and, if desired, the chopped aromatic herbs. If you have chosen to add the spun paste cheese, now incorporate it along with the cheese cubes.
6. Pour the mixture into a previously greased and floured plumcake mold or lined with parchment paper.
7. Sprinkle the surface with pumpkin seeds and a pinch of salt if desired.
8. Bake for about 40-45 minutes or until a toothpick inserted into the center of the plumcake comes out clean.
9. Let the plumcake cool before unmolding and slicing it.

The savory pumpkin plumcake is versatile: you can enrich it with other ingredients like diced speck or chopped spinach for an even richer taste. Serve it as an appetizer or for a rustic aperitif accompanied by a glass of lightly fruity white wine.