When I write the preamble of a recipe, I realize that, almost like a writer dedicated to the compelling storytelling of his book, I desire more than anything to narrate the food I propose! I apply myself with dedication and great enthusiasm, because I believe that a well-written prologue can convey a lot in terms of knowledge and information. We are all hungry for knowledge, and even more, we are hungry for recipes prepared in the spirit of quality and ingredient transparency! In short, there is a common denominator that is not to fill up on “junk” food but everything that is more genuine we can find on the market, even though the products offered to us today are more suited to a generalized market less inclined to this policy. Fortunately, there is greater awareness compared to the past. I have always declared myself for healthy cooking, as you know by now. I love experimenting with always new dishes, sometimes even from international cuisine, however using ingredients with undeniable beneficial properties and conveying this awareness to others. I happily spend a few words, for example, on less refined flours, such as whole wheat or spelt flour. The latter, low in calories, has a very high protein value. And if you still don’t know, as a very resistant cereal, it does not need weeding or fertilization based on non-natural products, thus generally resulting clean from chemical substances. Thanks to its versatility, it is perfect for making rustic dishes like this wonderful and soft plum-cake, which without even a pinch of added salt, will win you over for its savoriness and the ability to replace meat or fish and bring a complete and healthy vegetarian dish to the table.
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Cuisine: Italian
Ingredients for a 10-inch mold:
- 1 1/2 cups spelt flour (or whole wheat flour)
- 1/2 cup milk
- 3 eggs
- 1/2 cup peanut oil
- 1 3/4 oz sun-dried tomatoes
- 1 3/4 oz mild provolone cheese
- 6 black olives
- 1 oz salted capers
- 1 packet baking powder for savory pies
- to taste dried oregano
- to taste pepper
Preparation:
In a large bowl, lightly beat the eggs with the oil and milk using a hand whisk (fig. 1).
Gradually incorporate the sifted spelt flour (fig. 2).
Mix until a homogeneous batter is obtained, adding more milk if necessary (fig. 3).
Then incorporate the grated provolone cheese, desalted and coarsely chopped sun-dried tomatoes, also desalted capers under running water and squeezed, oregano leaves without stems, and pitted olives. Season with pepper and mix with a wooden spoon adding the baking powder last (fig. 4).
Pour the mixture into a plum-cake mold lined with baking paper previously wet and squeezed, and bake in the oven at 350°F for about 45 minutes. Always do the toothpick test to check if the baking is optimal. Turn off the oven, leave it with the door slightly open for 5 minutes, then remove from the oven and let it cool completely before unmolding (fig. 5).
Serve on a bed of fresh vegetables. And voilà… your spelt plum-cake with olives and sun-dried tomatoes is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
