The VEGETABLE PLUMCAKE is a perfect balance between savory and sweet, between warm spices and seasonal vegetables.
Inside a soft and fragrant batter alternate zucchini, bell pepper and onions, enriched by the unmistakable scent of cumin and the sweet surprise of raisins, which add softness and a slightly exotic note.
Perfect to serve sliced as an appetizer, for a picnic or a rustic aperitif, this plumcake is delicious both warm and cold, and is also ideal for buffets or brunches.
A colorful, spiced comfort food that wins you over by contrast and simplicity.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8-10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 273.66 (Kcal)
- Carbohydrates 27.67 (g) of which sugars 5.12 (g)
- Proteins 8.06 (g)
- Fat 15.76 (g) of which saturated 3.38 (g)of which unsaturated 8.62 (g)
- Fibers 1.64 (g)
- Sodium 91.28 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium, at room temperature)
- 6 tbsp sunflower oil
- 3/4 cup milk (at room temperature)
- 2 1/4 cups all-purpose flour (type 00 equivalent)
- 1 packet instant baking powder (for savory recipes)
- 1/2 cup Parmesan cheese (grated)
- 1 1/4 cups zucchini (chopped)
- 1 red bell pepper
- Half onion
- 1/3 cup raisins
- 1 tsp ground cumin
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste sesame seeds
FOR THE VEGETABLE PLUMCAKE YOU’LL NEED
- 1 Loaf pan
- 1 Frying pan
- 2 Bowls
- 1 Whisk
- 1 Wooden spoon
PREPARATION: VEGETABLE PLUMCAKE
First, prepare the vegetables: wash and trim them, then cut into small cubes.
In a frying pan add a drizzle of oil and gently soften the finely chopped onion. Add the diced bell pepper and sauté over high heat for 5 minutes. If needed, add a little water.Add the zucchini pieces and continue cooking for another 5 minutes, seasoning with salt and pepper.
Turn off the heat, sprinkle with cumin and let cool.In a bowl, quickly whisk the eggs with salt, milk and oil.
In another bowl, mix the dry ingredients: sifted flour with the baking powder and grated Parmesan.
Pour the egg mixture into the dry ingredients, combining gently with a wooden spoon — do not overmix.
The batter should remain slightly coarse. Finally add the warm (now lukewarm) zucchini and peppers, the soaked and drained raisins, and fold in.Pour the batter into the prepared loaf pan (buttered and floured or lined with parchment paper).
Sprinkle the surface with sesame and poppy seeds and bake the plumcake in a preheated (static/conventional) oven at 356°F for about 40 minutes (the toothpick test still applies).
Once baked, remove the vegetable plumcake from the oven and let it cool before unmolding and slicing to serve.
