A Kitchen Awakening: The Savory Plumcake with Spring Legumes and Greens — Perfect for Picnics
I dedicate this recipe to the arrival of the beautiful season. It’s that time of year we all love: days lengthen, giving us light and warmth without the summer humidity. There’s an irresistible urge to come out of the winter “hibernation”, plan the first outings and finally unplug from the daily grind.
Even the colony of bats that chose my home as a refuge has begun to show the first signs of waking up! This morning, entre les fragrances of freesias on the balcony, I spotted the first shy buds: a true hymn to life.
In this festive mood, I wanted to bring to the table a dish that celebrates the season’s bounty. The result is a Savory Plumcake that explores every shade of green: a concentrate of vitamins, minerals and flavor, as soft as a cloud.
Why you’ll love it
Sturdy yet tender, this savory cake is ideal for picnics or packed lunches starting from Easter Monday and also for Easter lunch.
Beyond the practical aspect of taking it in your lunchbox, you can serve it as a vegetarian starter alongside spreadable fresh cheeses and crunchy salads.
It will also be a colorful and delicious way to get the whole family to eat seasonal vegetables.
All “vegetarian” recipes are without meat and/or fish (NB: they may include other animal-protein products, such as eggs and cheeses).
Other savory cake recipes you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
⚠ IN THIS RECIPE ONE OR MORE AFFILIATE LINKS ARE PRESENT. The products I recommend are the same I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 2/3 cups whole spelt flour (integral)
- 1/3 cup peas (fresh shelled or frozen)
- 1/3 cup broad beans (fava beans) (fresh, shelled and peeled)
- 2 cups chard (the tender leaves (about 50 g))
- 12 asparagus
- 3 eggs
- 1/2 cup + 1 tbsp milk
- 5 tbsp + 1 tsp peanut oil
- 2/3 cup grated Parmesan cheese (Parmigiano-Reggiano) (about 60 g)
- 1 bunch chives
- 1 clove garlic
- 1 sachet instant baking powder for savory preparations
- to taste extra-virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Casseruola
- 1 Schiumarola
- 1 Coltello
- 1 Tegame
- 1 Cucchiaio di legno
- 1 Terrina
- 1 Frusta a mano
- 1 Colino
- 1 Stampo da plumcake
- 1 Carta forno
Preparation
In a saucepan of lightly salted water, blanch for 5 minutes from the moment the water boils the shelled, peeled broad beans (removing the outer skin) and the peas. Then lift them out with a slotted spoon and set aside.
Meanwhile, clean the asparagus, trimming the tough ends with a knife, and cut them into pieces (leave the tips whole — reserve 4 whole asparagus with tips for the final garnish).
Cook the asparagus in the same water used to blanch the broad beans and peas for 5 minutes (including the whole ones with their tips left out of the water), then drain. Sauté the asparagus pieces together with the legumes (excluding the reserved whole asparagus) in a pan with one clove of garlic and a generous drizzle of oil for a few minutes together with the chard leaves. Season with salt and pepper and turn off the heat. In a mixing bowl, whisk the eggs with the milk and the seed oil using a hand whisk.
Add the grated Parmesan, the sifted flour and baking powder and mix again until all the ingredients are well combined.
Flavor with the chopped chives (use kitchen scissors), then salt and pepper.
Finally, fold in the legumes and the sliced chard and mix to combine.
Pour the mixture into a plumcake tin brushed with a little oil and lined with parchment paper. Arrange the reserved whole asparagus on the surface without pressing them in too deeply.
Place in a preheated conventional oven at 356°F (180°C) for 40 minutes. It should be dry to the skewer test. Remove from the oven and serve still warm.
And voilà… the whole spelt savory cake with asparagus and spring legumes is ready to enjoy!
Enjoy your meal from La Cucina di FeFè!
Storage
👉The savory whole spelt plumcake with asparagus and spring legumes tends to firm up and the vegetable flavors distribute more evenly if prepared the day before. Wrap it in parchment paper to keep it soft and store it at room temperature under a glass dome for up to 1–2 days. However, the presence of fresh vegetables and cheeses makes it perishable, so I always recommend storing it in the refrigerator for 3–4 days. Before eating, bring it to room temperature for 30 minutes or warm slightly in the oven (or on a griddle) to awaken the aromas.
Tips, notes, variations and suggestions
🟣Substitutions: if you don’t have chard available, you can opt for a mix of grated zucchini (well squeezed) and fresh baby spinach chopped.
🟣For a saltier touch: you can balance the sweetness of the spring vegetables by adding small cubes of Greek feta or some fresh pecorino to the batter.
1. Can I make it lactose-free for those who are intolerant?
Certainly. Replace the milk with an unsweetened plant-based drink (soy or oat are perfect) and use a naturally lactose-free cheese or a plant-based feta.
2. What can I use instead of instant baking powder?
If you prefer a more natural leavening, you can use cream of tartar activated with a pinch of baking soda — ideal for keeping the recipe wholesome and light.
3. What should I pair it with for a festive starter?
It pairs divinely with a fresh goat cheese or a ricotta mousse (maybe leftover from pancakes!). Serve with a small salad of lamb’s lettuce and radishes for a crunchy, colorful contrast.
4. Can I make this cake gluten-free?
Certainly — you can use a natural mix that mimics the rustic, fragrant texture with these amounts: 140 g of brown rice flour (to recall the rustic taste of spelt) and 60 g of potato starch or cornstarch (to give the “cloud-like” softness). You will also need 1 sachet of baking powder certified gluten-free.
