Vegetable Plumcake

The vegetable plumcake is a tasty and creative way to incorporate more vegetables into your meal in a delightful way that’s also suitable for a picnic or a buffet. Here is an Italian-style recipe:

Ingredients

• 200 g of all-purpose flour
• 100 g of corn flour
• 3 eggs
• 100 ml of extra virgin olive oil
• 150 ml of milk
• 1 packet of baking powder for savory cakes
• 200 g of mixed vegetables (for example zucchini, peppers, carrots, and spinach)
• 100 g of grated cheese (parmesan or pecorino)
• Salt and pepper to taste
• A pinch of nutmeg (optional)
• Butter and flour to grease and flour the mold

Preparation

1. Preheat the oven to 180 °C and prepare a plumcake mold by greasing and flouring it.
2. Wash, clean, and chop the vegetables into very thin cubes or strips. You can choose to sauté them in a pan for a few minutes with a little oil to soften them and enhance their flavor.
3. In a large bowl, beat the eggs with the oil and milk, adding salt, pepper, and nutmeg to taste.
4. Incorporate the sifted flours with the baking powder, mix well to avoid lumps.
5. Add the cooled vegetables (if previously sautéed) and the grated cheese to the mixture, stirring gently.
6. Pour the batter into the prepared mold and level the surface with a spatula.
7. Bake in the oven for about 40-50 minutes or until a toothpick inserted in the center of the plumcake comes out clean.
8. Once baked, let it cool for a few minutes before unmolding it onto a rack to cool completely.

Curiosity

The term “plumcake” usually refers to baked sweets that are cooked in rectangular molds, but it doesn’t necessarily mean that they contain plums (“plum” in English). The savory version has become popular for its simplicity and versatility, and in Italy, it has spread with the inclusion of Mediterranean ingredients like olive oil and parmesan.

I hope you enjoy this delicious vegetable plumcake!