The savory fridge-cleanout plumcake is the “I throw in everything that’s left” recipe and into the oven it goes: simple, tasty, flavorful and different every time you make it. It’s perfect to use up that jar with only a little left, those vegetables that are about to go bad, that piece of cheese that’s leftover and no one wants anymore. In short, you can put in whatever comes to mind or whatever you have on hand. Or you can make it exactly as I propose by buying the ingredients specifically. So let’s head to the kitchen to see how I made my savory fridge-cleanout plumcake.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 3 eggs
- 2 1/2 cups zucchini, grated
- 1 cup emmentaler, grated
- 3 oz sun-dried tomatoes in oil, drained and chopped
- 1 1/2 oz taggiasca olives (or black olives, as preferred)
- 7 tbsp milk
- 7 tbsp extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- to taste salt
- 1 sachet instant baking powder for savory preparations
Tools
- 1 Grater coarse / large-hole
- 1 Cutting board
- 1 Knife kitchen
- 1 Bowl
- 1 Hand whisk
- 1 Loaf pan 12 x 4 3/4 in
- 1 Fine mesh strainer
Steps
Wash the zucchini, dry it, trim the ends and grate it using a coarse grater. Place it in a fine mesh strainer set over a bowl and let it drain. You can skip this step if you prefer, but during baking the zucchini will release its water and the plumcake will be wetter. Drain the sun-dried tomatoes from their oil and chop them into small pieces.
In a bowl, beat the eggs with the oil and milk. Add the salt. Stir in the flour, the grated Parmesan and the baking powder, mixing well to obtain a smooth batter. At this point add the grated zucchini, the olives (if you use taggiasca olives, which are small, you can leave them whole; otherwise slice them) and the chopped sun-dried tomatoes.
Mix everything very well until combined and pour into a loaf pan lined with parchment paper.
Bake in a preheated oven at 356 °F for about 50 minutes. Remember to always perform the skewer test to check doneness. Remove from the oven, let cool, slice and serve.
