The savory mini plumcakes with olives and fresh cheese are delicious bites, a tasty and original idea perfect with an aperitif or as an appetizer. The recipe for savory mini plumcakes can also be used for leftovers because this dough is perfect for enveloping anything you decide to put in, depending on the season: carrots, zucchini, mushrooms will be perfect. Don’t like speck? You can use cooked or raw ham. Don’t have fresh cheese? Fresh asiago will also be perfect. Do you have a mix of cheeses to use up? Cut everything into cubes and go ahead. Taste the savory mini plumcakes and let me know!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups flour
- 3 1/2 oz speck, sliced
- 4 eggs
- 3/4 cup milk
- 4 1/2 oz fresh cheese
- 12 Taggiasca olives
- 2 tsp baking powder for savory pies
- 1 pinch salt
Tools
- 1 Mold for mini plumcakes
- 1 Pan
- 1 Bowl
- 1 Mixer Kitchen Aid Artisan
- 1 Cutting Board
- 1 Knife kitchen
Steps
In a small pan, sauté the speck slices without adding any seasoning then let it cool. Cut the fresh cheese into small cubes. In the mixer bowl or using an electric beater, beat the eggs then add the flour with the baking powder and the milk. Season with salt (I didn’t add any because the speck is flavorful and I didn’t want to risk a too salty product). Add the chopped olives and cubed fresh cheese to the mixture. Stir to combine all the ingredients and transfer the mixture into a greased and floured mini plumcake mold. Bake in a preheated oven at 350°F for about 30 minutes. Remove from the oven and let cool before serving.
