Steps

• Let’s prepare our ingredients; I usually weigh them and put them in small bowls, ready to be used. Do as you are accustomed to. First, crack the eggs into our bowl, add a little salt, and start whisking.

  Add a portion of the grated parmesan, the milk, and slowly the flour.

  I’ll give you this information: I used 6.3 oz of spelt flour and 1.4 oz of whole wheat because I like to mix flours. You can do like me, or use all spelt, or if you use all-purpose flour, you might need slightly more than 7.8 oz because whole flours are thicker and you need less of them. So with all-purpose flour, you might use 8.1/8.5 oz. The batter should be compact, not liquid.

  

• While adding the flour, also add the pesto. I put three teaspoons in the batter and the rest on top, as you will see in the following images. Once done mixing, (look at the photo below to understand the batter consistency) line the mold with parchment paper.

  

• At this point, pour the mixture into the mold and start adding the pesto and stracchino. We’re going to make our plum-cake mottled by trying to let both the pesto and cheese penetrate the mixture. I mean, push it a bit with the teaspoon to get it inside, and leave some more on the surface.

  

• Now proceed with the final decorations. Add the rest of the parmesan, the pine nuts, and off into the oven. Bake in static mode, 356°F (180°C) for about 30/35 minutes.

  Always check the cooking by doing the toothpick test; if it’s still soft, continue cooking for a few more minutes.

  

• Voilà, ready, fragrant, tasty, and in my opinion, also nice to present on the table in the presence of friends or family. We enjoyed this savory pesto plumcake very much; you’ll bring a piece of my beautiful Genoa to your mouth. As I wrote in the introduction, we enjoyed it as is, but with good cheeses or cold cuts, I don’t think it would be out of place.