A savory plumcake with eggs, ham, and cheese that everyone will love with this simple yet tasty filling. It’s a deliciously rustic dish that you can serve on any occasion, as an appetizer, aperitif, alongside platters of cold cuts and cheeses, or as a snack. Moreover, it’s very easy to make and ready in just thirty minutes.
You will impress with this savory plumcake with eggs, ham, and cheese, if you slice it and serve it with olives and sauces. In fact, there is one that pairs perfectly and it’s the legendary aioli or allioli sauce without eggs, I love it and would put it everywhere.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8.1 oz all-purpose flour
- 0.7 oz potato starch
- 2 eggs
- 1/3 cup sunflower oil
- 1/2 cup milk
- 1 packet instant yeast for savory preparations
- 1 tsp fine salt
- to taste ground black pepper
- 3 hard-boiled eggs
- 1.8 oz grated cheese (Parmesan or Grana Padano)
- 2.5 oz Gruyère cheese
- 2.5 oz cooked ham
Preparation
In a bowl, beat the eggs, then add the milk, oil, grated cheese, salt, and pepper. Mix well, and gradually add the sifted flour and potato starch.
Add the instant yeast for savory preparations and mix the batter well.
Cut the cooked ham into small cubes and shred the Gruyère cheese into thin slices. Incorporate the ham and cheese into the batter and mix well. Meanwhile, you will have cooked the hard-boiled eggs, peel them and leave them whole.
Prepare a 9-inch loaf pan by placing a sheet of parchment paper at the bottom. Pour in half of the batter, level it, and place the whole hard-boiled eggs in the center. Cover them with the other half of the batter and level the surface again.
Bake the savory plumcake in a preheated oven at 340°F fan-forced, or 356°F static, for about 30 minutes, until it is cooked and golden on top.
Once cooked, let it cool outside the oven and then remove it from the pan.
