Who says plum cakes are only sweet? I have rediscovered a real passion for savory dishes in this truly inviting and tasty format. It will be perfect to enrich buffets or as an appetizer accompanied by an aperitif at lunch or dinner, sliced and served on a bed of fresh salad. A delight! Made with fresh spinach and Swiss chard, ricotta, and linseeds, pumpkin seeds, and sunflower seeds, it’s very tall and as fluffy as a cloud! It will be highly appreciated by everyone in the family, even the kids, who are always very reluctant to eat vegetables, thanks to its rustic flavor and the aesthetics of its colors, which evoke good homemade things!
All “vegetarian” recipes are free of meat and/or fish (N.B. they may include the use of other animal protein-based foods, such as eggs and cheeses).
CURIOSITY: Did you know that pumpkin seeds are beneficial primarily for the heart? Among the nutrients present in them is magnesium, an element considered a naturally calming and relaxing substance, which helps provide our body with a sense of relaxation and is therefore considered beneficial for proper heart activity. Moreover, they help ensure a good night’s rest thanks to the high content of tryptophan, an amino acid precursor of serotonin, which helps combat insomnia by enjoying adequate rest during the night. Pumpkin seeds contain essential omega-3 fatty acids, making them a valuable plant source capable of preventing aging, fighting tumors, and alleviating inflammatory states, irritations, and swelling in general. Thanks to oleic acid, pumpkin seeds help prevent arteriosclerosis. Through zinc, these seeds, and particularly pumpkin seed oil, become natural protectors against osteoporosis; they perform a now well-known protective action on the prostate and benign prostatic hyperplasia. Furthermore, in collaboration with zinc, they help keep blood cholesterol levels under control. They protect our intestines from parasites due to the presence of cucurbitacin, famous for its vermifuge action. In other words, it’s a classic natural remedy against intestinal worms, capable of detaching them from the intestinal walls, thus facilitating their expulsion. Lastly, but not least, pumpkin seeds fight and prevent cystitis and other inflammations involving the urinary tract. 
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work at no additional cost to you!
- 1 3/4 cups spelt flour
- 2/3 cups all-purpose flour
- 9 oz spinach (fresh or frozen)
- 3 1/2 oz Swiss chard
- 3 1/2 oz cherry tomatoes
- 1 leek
- 3 eggs
- 10 1/2 oz sheep ricotta
- 1/4 cups peanut oil
- 2/3 cups plant-based milk
- 1 packet instant yeast for savory preparations
- 1 tablespoon pumpkin seeds
- 1 tablespoon linseeds
- 1 tablespoon sunflower seeds
- g butter
- to taste salt
- to taste pepper
Tools
- Scissors
- 1 Sieve
- 1 Pan
- 1 Wooden spoon
- 1 Mixing bowl
- 1 Hand whisk
- 1 Loaf pan
- 1 Parchment paper
Preparation
Clean the Swiss chard and spinach, wash and drain them. Remove the harder white ribs from the chard and the thicker stems from the spinach. Cut the chard with the help of scissors (fig. 1).
Clean the leek and slice it into rings. Brown it in a non-stick pan with two circles of oil (fig. 2).
Add the well-washed spinach and sauté for a few minutes with a lid (fig. 3).
Then add the Swiss chard and cook for another 5 minutes or until wilted. Turn off the heat, salt and pepper (fig. 4).
Let the vegetables cool and squeeze out any excess water. Meanwhile, in a large bowl, use a hand whisk to beat the eggs with the oil (fig. 5).
Gradually add the sifted flours with the yeast (fig. 6).
Then fold in the fresh ricotta and mix well (fig. 7).
Gradually stir in the plant-based milk as well (fig. 8).
Finally, add the pan-fried and chopped green leaves, and mix until the batter is homogeneous (fig. 9).
Pour it into a pre-buttered and floured loaf pan or lined with damp and squeezed parchment paper. Garnish the surface with halved cherry tomatoes placed dome-side up and sprinkle with the seeds (fig. 10).
Bake in a preheated static oven at 392°F for 10′, then lower the temperature to 356°F for another 30′ or until a wooden stick inserted into the center of the plum cake comes out perfectly dry. Remove from the oven and let it cool slightly.
And voilà…the savory plum cake with green leaves, ricotta, and seeds is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The savory plum cake with green leaves, ricotta, and seeds, once cooled, can be stored in the fridge in suitable airtight containers for a maximum of 2-3 days.
