Today we prepare together a delicious zucchini plumcake with cheese and olives. Soft and tasty, perfect for any occasion! The savory plumcake is really a simple and quick preparation. We can stuff it in a thousand different ways! A great solution also to use the ingredients we have in the fridge! Today I propose a version suitable even for vegetarians. I have indeed stuffed the plumcake with zucchini cheese and olives. It is butter-free, with a surface covered by sliced almonds. It remains soft for days and is perfect also for appetizers and aperitifs. An ideal finger food to enjoy by the sea, during a picnic. Or to put in the lunchbox to fill a sudden hunger! If you love savory plumcakes don’t miss this one with zucchini and salami. Or with grilled eggplants and smoked provola! And why not, this one with peas, cooked ham and cheese! But now let’s see together how to prepare the savory zucchini plumcake!
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- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 1 plumcake of 11 inches
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour (or 00)
- 3 eggs (medium size, whole)
- 7 tbsp vegetable oil
- 1 cup water (or milk or unsweetened plant-based beverage)
- to taste dried oregano
- 1 1/2 cups zucchini (clean weight)
- 7 oz cheese (as desired)
- 1 packet instant yeast for savory preparations
- to taste salt
- 1/4 cup sliced almonds
- 2 tbsp olive oil (for cooking the zucchini)
- Half onion (or a couple of cloves of garlic for cooking the zucchini)
Tools
- Frying Pan
- Hand Whisk
- Plumcake Mold
- Bowl
- Spatula
Steps
First, cut the zucchini into chunks (or grate them with a mandolin)
Cook them in a pan with a couple of tablespoons of olive oil and half a finely chopped onion.
If you prefer, replace the onion with a couple of cloves of garlic.
Adjust salt, add a handful of chopped fresh parsley, and let them cook.
When cooked, drain them from excess oil in a sieve.
Meanwhile, cut both the olives (black or green) and the cheese into chunks (you can use whichever you prefer).
Now break the whole eggs into a bowl and beat them with a hand whisk.
Add the vegetable oil first and mix. Then the water and a sprinkle of oregano.
Now add all the filling ingredients (zucchini, olives, and cheese) and mix.
Finally, incorporate the sifted dry ingredients (flour, yeast for savory cakes, and salt).
Mix very well with a spatula and then pour the mixture into a 28 cm plumcake mold lined with parchment paper.
Level with a spatula and cover the surface with sliced almonds.
Bake in a preheated static oven at 338°F for about 40-45 minutes.
Baking may vary from oven to oven. Always do the toothpick test after the time.
Once cooked, remove from the oven and let it cool. Then enjoy this delicious savory zucchini, olive, and cheese plumcake!
Hope you enjoyed this recipe! Visit me again soon!
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Storage, substitutions, and useful tips
The savory plumcake stays soft for days provided it is properly stored. To prevent it from becoming dry, just put it in a food bag or under a cake dome.
We can also slice it and freeze it. This way we will avoid unnecessary waste. I recommend separating the slices with small pieces of parchment paper. This way you will avoid them sticking together and can defrost just the number of slices you need to consume.
Don’t like zucchini? You can replace them with eggplants, peppers, peas, mushrooms.
You can use either black or green olives and for the cheese, whichever you prefer (smoked provola, Emmental, Galbanino, Fontina, etc.). It’s better to avoid mozzarella as it releases liquids during baking.
Want to make it even more delicious? Add 80 g of cooked ham diced or salami cut into chunks.
