Today’s savory recipe: savory plumcake with speck without eggs!
A tasty and flavorful variant of the classic sweet plumcake, which can also be made as a savory pie depending on the mold we use. You can also bake it in mini portions, such as muffin molds.
The plumcake with speck is soft and light and contains aquafaba in the mixture, which replaces the eggs (if you don’t know it, I’ve talked about it here). It’s very simple and quick to prepare; just combine the dry ingredients with the liquid ones and then gradually add the whipped aquafaba. In no time, we’ll have the batter ready to bake in the oven.
It’s perfect for a picnic or dressing up a buffet, great also as an appetizer. You can use other types of cured meats or add cheeses, and I assure you the result will be exceptional.
Those who know me know I’m on the savory breakfast team, and I must say this is one of my favorite rustic cakes for breakfast, paired with a nice fruit smoothie or juice, delicious!
Now let’s see together, step by step, how to prepare this fantastic recipe!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 1 pan of 9 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Savory Plumcake with Speck
Below you will find the links for the ingredients used
- 3 1/4 cups all-purpose flour
- 7 oz Aquafaba (liquid from canned chickpeas)
- 2 packets instant yeast for savory preparations (30 grams)
- 1 tsp fine salt
- 3 tbsps vegetable oil
- 1/2 cup milk
- 3 tbsps pesto
- 7 oz diced speck
Tools for the Savory Plumcake with Speck
Below you will find the links for some tools used to make the recipe
- 1 Scale
- 1 Measuring Cup
- 1 Stand Mixer
- 1 Bowl
- 1 Spatula
- 1 Plumcake Pan
Let’s Start!
To start, we must handle the aquafaba, which should be cold from the fridge for optimal whipping. Pour the canned chickpea liquid into the stand mixer or beater bowl and set to medium speed.
While it whips, prepare the rest of the batter: in a bowl, combine the flour with the sifted yeast for savory cakes and add the milk and vegetable oil, then mix with a spatula. After that, add the speck and pesto and continue mixing. The batter will be thick, it should be like this.
Now that the aquafaba is whipped, we can add it to the previous mixture. Start by adding a couple of tablespoons to soften the batter, then gradually add the rest, gently folding from bottom to top.
Grease and flour a plumcake pan or a cake tin (you can also use parchment paper) and pour the savory plumcake batter with speck inside.
Bake in a preheated oven at a temperature of 355°F for 40 minutes. Once removed from the oven, let it cool slightly and remove it from the mold. Allow the plumcake to cool before slicing.
Take a picture of your rustic cake, post it on social media tagging me (a curly haired girl who bakes on Instagram and Facebook) and show me if you made a plumcake, muffins, or a cake.
A Curly Haired Girl’s Tips
for the savory plumcake with speck
Since there are no eggs, the savory plumcake with speck tends to crumble a bit, so I recommend slicing it cold and in large slices or cubes. It keeps well in the fridge for three days.
FAQ (Questions and Answers)
What can I substitute for speck?
Any other deli meat such as diced cooked ham or mortadella.
If I don’t have chickpeas, what can I use?
The liquid from canned cannellini beans works well too.
What is aquafaba?
Aquafaba is the liquid from preserving legumes, specifically chickpeas and cannellini beans, used as an egg substitute because it can whip up just like egg whites do.
