The Whole Wheat Plumcake with Eggs and Asparagus is an ideal recipe for the classic Easter Monday outing, but also as an appetizer for Easter breakfast. Perfect for any kind of picnic. The ingredients are really simple and the preparation is very easy, making it suitable even for those less experienced in the kitchen. Moreover, it looks beautiful when served, as well as being delicious—a rustic cake that always makes a great impression. If you don’t like asparagus, you can always replace them with seasonal vegetables or enrich it with pieces of melting cheese and perhaps some salami. I assure you that even as a basic recipe it’s excellent. The eggs I used come from organic farming, but you can opt for other types, as long as they are from free-range chickens.
Here are some links to other delicious recipes to prepare for the Easter holidays:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 3 1/4 cups Whole Wheat Flour
- 4 Eggs
- 7 tbsp Extra Virgin Olive Oil
- 1/4 cup Grated Parmesan
- 1/2 cup Milk
- 1 tsp Salt
- 1 packet Instant Yeast for Savory Preparations
- 20 Medium Asparagus
- 3 Hard-boiled Eggs
Tools
- 2 Pots
- Bowl
- Manual Whisk
- Fork
- Plumcake Mold 11 inches
Preparation
Let’s start by boiling the eggs and let them cook for only 6/7 minutes, because they will continue cooking in the oven. Drain them, cool under running water, and peel. While they cool, clean the asparagus and wash them thoroughly to remove any possible soil residues. Blanch them in boiling water for only 3 minutes, then drain and cool in cold water as well. In a large bowl, break the eggs, add the salt, and beat with a manual whisk.
While constantly stirring with the whisk, add the milk, extra virgin olive oil, grated parmesan, and lemon zest.
Finally, add the whole wheat flour, the yeast for savory cakes, and mix all ingredients well, switching from the manual whisk to a rubber spatula. If the mixture seems too dry (depending on the type of flour used), you can add a splash of milk, but little by little.
Pour half of the batter into the bottom of the mold, level well, place half of the asparagus, and put the hard-boiled eggs in the center. Finish by covering everything with the remaining batter and remaining asparagus.
Bake in a preheated oven at 350°F, in static mode because we used yeast, and let it cook for about 45 minutes.
Remove our Whole Wheat Plumcake with Eggs and Asparagus from the oven only after taking it out of the mold and letting it cool. Delicious even when cold.
Tips:
We can store the plumcake either inside a cake container or in a paper bag for bread.
It also freezes well, but remember to thaw it in the refrigerator and you can heat it in the microwave if desired.
