Savory cake with fava beans and pecorino: the fridge-clear recipe for picnics and quick dinners
Baking a savory plumcake that stays truly soft and doesn’t turn into a damp “brick” after a few hours is the main challenge for every savory-tart enthusiast.
The common issue often lies in balancing the liquid part and the vegetables: if the fava beans (or other vegetables) release too much water during baking, the batter around the beans will remain raw or rubbery, compromising the rise.
To solve this problem, my recipe includes a small but essential step: a very brief blanching of the fava beans before adding them to the batter.
This not only preserves their emerald green color but also stabilizes internal moisture. Thanks to the use of baking powder, you won’t have to wait hours for leavening: in just 10 minutes of preparation you’ll have a rustic cake ready to go into the oven.
Whether you choose it for an outdoor outing or as a tasty dinner alternative, this plumcake will give you perfect, fragrant and incredibly soft slices.
Spring plumcake with fava beans: the secret for a tall, non-rubbery crumb
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- SAVORY MUFFINS
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients — Spring Plumcake with Fava Beans
- 1 2/3 cup type 0 flour
- 1.4 oz almond flour (or ground almonds)
- 7 oz fava beans (fresh, weight shelled)
- 1.4 oz pecorino romano (grated)
- 7 oz provola (cut into cubes)
- 2 eggs (medium)
- 3/4 cup whole milk (about 200 ml (≈7 fl oz))
- 1/4 cup sunflower oil (60 ml)
- 1 sachet instant baking powder for savory preparations
- 1 pinch fine salt
Tools
- Kitchen scale
- Pot
- Colander
- Bowl
- Whisk
- Loaf pan
Spring plumcake with fava beans: the secret for a tall, non-rubbery crumb
Shell the fava beans (kids can help — it’s fun!). Rinse them well and briefly blanch them in lightly salted water for about 5 minutes. This step makes them tender and fixes their color. Drain and let them cool.
In a large bowl, mix the “dry” ingredients: type 0 flour, almond flour, grated pecorino, baking powder and salt. In another bowl, quickly whisk the eggs with the milk and oil. Combine the liquids with the dry ingredients, mixing vigorously until you have a smooth, lump-free batter.
Fold the cooked fava beans and the cubed provola into the batter using a spatula. Transfer everything into a prepared loaf pan (buttered or lined with parchment). Bake in a preheated conventional oven at 356°F for 45–50 minutes. Always perform the toothpick test before removing from the oven!
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Notes on Ingredients and Substitutions
Fava beans: 1 kilogram (~2.2 lb) of whole fava pods yields about 200 g (~7 oz) of shelled beans. If you can’t find them, replace with diced zucchini lightly sautéed for 5 minutes.
Almond flour: If unavailable, replace with the same weight of type 0 flour, though you’ll lose some of the characteristic aroma of this recipe.
Cheeses: Provola can be substituted with Emmental or Asiago according to your taste.
Alternatives and Variations
Herb plumcake: Add a minced bunch of fresh mint or basil to the batter for an even more intense aroma.
Crunchy touch: Sprinkle the surface with almond flakes or sesame seeds before baking.
Rustic version: Replace 50 g of type 0 flour with whole wheat flour for a darker color and stronger flavor.
Storage
The savory plumcake keeps well under a glass cloche or wrapped in plastic wrap for 2–3 days. You can also slice and freeze it: it will be perfect to reheat at the last moment in a small oven or toaster oven.
Tea’s Tips
If you want a “wow” effect when slicing, avoid overmixing the fava beans: try to distribute them so they remain visible inside the light crumb. Pecorino romano is very salty, so be careful not to overdo the salt in the base batter!
FAQ (Questions and Answers)
Can I use fresh yeast?
Yes, but you’ll need to dissolve it in warm milk and let the batter rise in the pan for at least 2 hours before baking. Instant baking powder is the solution for those short on time.
Do the fava beans need to be peeled from the inner skin as well?
If the favas are very small and tender it’s not necessary. If they are large, after blanching you can press lightly and the inner skin will come away easily, making the plumcake even more delicate.
Why did the plumcake collapse after baking?
It might be due to a sudden temperature change. Let it rest in the turned-off oven with the door slightly ajar for 5 minutes before removing it completely.
