The savory mini plumcakes with olives and fresh cheese are delicious bites, a fun and original idea perfect for an aperitif or as an appetizer. The recipe for savory mini plumcakes is also great for using leftovers because this batter is perfect to embrace whatever you decide to put in, even according to the season: carrots, zucchini, mushrooms will be perfect. Don’t like speck? You can use cooked or raw ham. Don’t have fresh cheese? Fresh asiago will be perfect too. Got a mix of cheeses to use up? Cut everything into cubes and go. Try the savory mini plumcakes and let me know!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups flour
- 3.5 oz speck in strips
- 4 eggs
- 3/4 cup milk
- 4.4 oz fresh cheese
- 12 taggiasca olives
- 2 tsp baking powder for savory cakes
- 1 pinch salt
Tools
- 1 Mini Plumcake Mold
- 1 Pan
- 1 Bowl
- 1 KitchenAid Artisan Mixer
- 1 Cutting Board
- 1 Kitchen Knife
Steps
In a small pan, fry the speck strips without adding any seasoning and then let them cool. Cut the fresh cheese into small cubes. In the mixer bowl or with an electric beater, beat the eggs, then add the flour with the baking powder and the milk. Adjust the salt (I didn’t add any because the speck is flavorful, and I didn’t want to risk getting a product that is too salty). Add the chopped olives and the fresh cheese cubes to the mixture. Mix to combine all the ingredients and transfer the mixture to the buttered and floured mini plumcake mold. Bake in a preheated oven at 356 °F for about 30 minutes. Remove from the oven and let it cool slightly before serving.
