The savory plumcakes with five flavors are a clever recipe: one batter and five different flavors to prepare in one go delicious, tasty, and “stringy” savory cakes perfect for serving at a buffet. Soft, rustic, and customizable, the savory plumcakes with five flavors are delightful. I’ve already chosen my favorite, now it’s your turn!
Recipe source: HERE.
Don’t miss out
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1/2 cup milk
- 1/2 cup rice oil (or sunflower oil)
- 2 1/2 cups all-purpose flour
- 1 packet baking powder for savory cakes
- 1/3 cup grated Parmesan (or 1/4 cup Parmesan and 2 tbsps Pecorino)
- 1/4 cup peas
- 2.8 oz scamorza cheese (to be divided for two flavors)
- 4 sun-dried tomatoes
- 1.4 oz Provolone cheese
- 1 oz salami
- 1 oz baby spinach (or raw spinach)
- 3.5 oz Greek feta (to be divided for two flavors)
- to taste shelled walnuts
- 1 tbsp Taggiasca olives
- to taste oregano
- to taste thyme
Tools
- 1 Bowl
- 1 Hand Whisk
- 5 Small Bowls
- 1 Plumcake Mold 5 cavity
Steps
In a bowl, using a hand whisk, mix the eggs with the milk and oil, then add the sifted flour with the baking powder and the grated cheese, mix and adjust the salt (I didn’t add any because the cheeses are very tasty, including those used in the filling, and if you overdo it, you risk getting a too salty product). Divide the batter into five small bowls and add to each bowl the ingredients to get the various flavors:
1. Scamorza and salami
2. Baby spinach, Greek feta, and walnuts
3. Sun-dried tomatoes, scamorza, and oregano
4. Peas and scamorza
5. Olives, Greek feta, and thyme
Pour the batter into a five-cavity plumcake mold and bake in a preheated oven at 350 °F (180 °C) for thirty minutes. Check the cooking with a toothpick or using a cake tester: the skewer should come out dry before taking the plumcakes out of the oven. Once ready, remove them from the mold and serve warm or cold.
