Very soft and tasty plumcake with pesto and olives, very easy to prepare, it comes together in no time, and it’s perfect served in slices accompanied by cold cuts, cheeses, or delicious sauces like this delightful Moroccan sauce!
I hope you enjoyed the recipe this time too! Want to see how I prepared the plumcake with pesto and olives? You can find the video recipe HERE on my TikTok profile or HERE on my Instagram profile @isaporidicasa
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 27 cm mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 3 eggs
- 3.4 oz milk
- 3.5 oz basil pesto
- 1.7 oz sunflower oil
- 1.7 oz grated Parmesan cheese
- 2.8 oz pitted black olives
- 2 tsp instant yeast for savory preparations
- salt and pepper
Tools
- Mold for plumcake 27 cm
Steps
Crack the eggs into the bowl, beat with the whisks with a pinch of salt and pepper. Pour in the milk and the sunflower oil. Add the sifted flour with the instant yeast and work until the dough is thick and without lumps.
Add the Parmesan, the basil pesto and the pitted black olives. Work with the spatula until all ingredients are well combined. Adjust with salt and pepper.
Line the 27 cm plumcake mold with a sheet of baking paper wetted with water and squeezed out. I use this from Aeternum and I must say that it always works well for me!!!
Bake the plumcake in the preheated oven at 356°F for 45 minutes. Insert a wooden skewer in the center to check doneness; it should come out dry. Enjoy your meal! You can find the video recipe HERE on my Instagram profile @isaporidicasa
