Cheese Plumcake: also with Bimby, a recipe in two versions: one with the Bimby and one without, so you can choose the one you prefer. This plumcake is perfect to accompany cured meats during the Easter breakfast or for a tasty appetizer.
Soft, flavorful, and super versatile: great for an aperitif or a savory buffet. Its soft texture makes it irresistible at the first bite. With the Bimby, you can prepare it in just a few minutes without dirtying multiple bowls. A quick recipe that always wins everyone over!
So, if you also crave something tasty and savory, follow me to the kitchen: today we are making together an easy, soft, and irresistible cheese plumcake!
See you soon, Susy
I also leave you:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 495.08 (Kcal)
- Carbohydrates 32.78 (g) of which sugars 2.71 (g)
- Proteins 21.16 (g)
- Fat 32.21 (g) of which saturated 5.99 (g)of which unsaturated 2.13 (g)
- Fibers 1.25 (g)
- Sodium 732.73 (mg)
Indicative values for a portion of 125 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 for the cheese plumcake: also with Bimby
- 2 eggs
- 6 tbsps extra virgin olive oil
- cup partially skimmed milk
- 2 cups all-purpose flour
- 1 pinch salt
- 3½ oz asiago
- 3½ oz emmental
- 1¾ oz pecorino (grated)
- 1¾ oz Parmigiano Reggiano DOP (grated)
- 1 packet instant yeast for savory preparations
- Half teaspoon pepper
Tools
- Food Processor
Preparing the cheese plumcake: also with Bimby
Place the eggs, milk, and oil in the bowl: 30 sec. / speed 4.
Add the flour, pecorino, parmesan, yeast, salt, and pepper: 40 sec. / speed 5.
Add the diced cheeses: 10 sec. / reverse / speed 3.
Pour the mixture into a greased or parchment-lined plumcake mold. Grate a little parmesan on the surface.
Bake in a static oven preheated to 356°F for about 35-40 minutes, or until golden and well cooked in the center.In a large bowl, beat the eggs with an electric mixer until light and fluffy.
Add the milk and oil and continue mixing at low speed.
Incorporate the flour, yeast, grated parmesan and pecorino, salt, and pepper. Work the mixture until smooth and homogeneous. Add the diced cheeses and mix with a spatula.
Pour the batter into a greased or parchment-lined plumcake mold and bake in a static oven at 356°F for about 35-40 minutes, until golden.
