I know that you, like me, definitely have a nice slice of pumpkin in the fridge just waiting to be used in a new recipe.
Well, take it out and, while still raw, use it to make this delicious and quick savory pumpkin plumcake with speck and smoked cheese.
Soft, perfectly moist, with a delightful filling, this savory plumcake I’m sure will win you over, especially because it is prepared in no time and does not require rising times since it uses baking powder for savory cakes.
With simple basic ingredients and in just a few minutes, you can save dinner or a last-minute appetizer.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Easy
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz pumpkin (net weight)
- 3 eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup grated Parmesan cheese
- 1 pinch black pepper (ground)
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 packet instant yeast for savory preparations
- 5 oz speck (cubed)
- 5 oz smoked cheese
Tools
- 1 Chopper
- 1 Bowl
- 1 Hand Whisk
- 1 Spatula
- 1 Plumcake Mold
- 1 Parchment Paper
- 1 Knife
- 1 Cooling Rack
Steps
To prepare the pumpkin plumcake with speck and smoked cheese, clean the pumpkin, cut it into pieces, and, while still raw, blend it and set it aside.
In a bowl, break the eggs, add the oil, and mix with a whisk.
Then also add the milk and continue mixing.
Proceed by adding the blended raw pumpkin, Parmesan, salt, and pepper.
Incorporate these ingredients into the eggs before adding the sifted flour together with the baking powder for savory cakes.
Finally, add the speck and diced smoked cheese, and mix to evenly distribute the filling within the batter.
At this point, line a plumcake mold and pour the mixture into it.
Bake the pumpkin plumcake in a preheated static oven at 340°F for 45 minutes, always performing the toothpick test before removing from the oven.
Once out of the oven, let it cool on a cooling rack before unmolding, slicing, and serving 😉.
Notes
The savory pumpkin plumcake with speck and smoked cheese keeps in the fridge for 2-3 days
