Here’s another interesting, tasty, but above all delicious recipe. I’m going to show you how to make a delicious and super soft savory plumcake with ham and olives. Accompany it with a nice mixed salad and it will solve your dinner. It’s also perfect for a rustic buffet or a summer picnic. Let’s not even talk about simplicity: absolute.
Other savory plumcakes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the savory plumcake with ham
If you prefer, you can replace Prague ham with classic ham and Emmenthal with Fontina, Gouda, or Scamorza.
- 2.5 cups type 1 flour
- 3 eggs (medium)
- 2/3 cup milk
- 1/3 cup vegetable oil
- 1.75 oz Grana Padano cheese, grated (or Parmesan)
- 4.25 oz Prague ham (in a single slice)
- 4.25 oz pitted green olives in brine (drained weight)
- 8.75 oz Emmenthal cheese
- 1 packet instant yeast for savory preparations (15 g)
- salt
- black pepper
Tools
- 1 Chopper
- 1 Bowl
- Electric beaters
- 1 Sieve fine mesh
- 1 Spatula
- 1 Plumcake mold 28/30 cm
Preparation of the savory plumcake with ham
Coarsely chop the green olives and Emmenthal cheese.
Cut the Prague ham into small cubes.
Mix the flour with the yeast.
In a large bowl, crack the eggs, then add the oil, milk, a generous pinch of salt, and a grind of black pepper.
Work everything with the electric beaters, then start gradually adding the flour and yeast mixture, sifting it through a fine mesh sieve.
When the flour is perfectly incorporated into the mixture, add the diced ham, chopped olives, and Emmenthal, and the grated cheese.
Mix very well with a spatula until all the ingredients are perfectly combined.
Line a 11-12 inch plumcake mold with parchment paper (or butter and flour it) and pour the mixture inside, leveling the surface well. By clicking HERE, you will find all the steps to best line the mold.
Bake the savory plumcake with ham and olives in a preheated static oven at 350°F for 50 minutes or until the surface is well golden.
Take it out of the oven and let it cool slightly before serving it sliced. Enjoy! Paola
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