A few nights ago, after purchasing some smoked salmon, eager to use it in a fresh arugula salad with shaved parmesan, I had a few slices left and needed to use them up quickly! To be honest, I initially didn’t have a clear idea, so I turned to the web to find a recipe that could inspire me or at least give me a starting point. But nothing, aside from some savory pies with puff pastry, truly satisfied my craving for something yummy. Yet, without realizing it, I already had the idea of making a savory plum cake, and so it was!!! The pairing with the zucchini came to me as I opened the fridge, the only survivors alongside a cabbage. In short, this cake, born somewhat by chance and made with half whole wheat flour, was another happy outcome of my ongoing effort against food waste! The aroma that filled the house just before taking it out of the oven was nothing short of enveloping and intoxicating. Furthermore, incredibly easy to make, it will bring you plenty of satisfaction at the table and versatility. You can prepare it a day in advance, then slice it for Easter lunch, as an appetizing appetizer, or as a main dish like I did, accompanied by a fresh salad. Warm or almost cold, I must say it always has its reason for being. So, I invite you to try it and let me know what you think of this pairing, which I found clever and delicious. Sometimes it takes so little to find satisfaction!

Try these super easy and tasty ideas too, all to enjoy based on their seasonality:

Difficulty: Very easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 8 servings
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, without costing you anything extra!

1 cup all-purpose flour
1 cup whole wheat flour
2 white zucchinis (medium)
4 oz smoked salmon
3 eggs
1 packet instant yeast for savory preparations
1/2 cup Parmigiano Reggiano DOP (grated)
1/4 cup Sicilian pecorino (grated)
2/3 cup milk
1/3 cup peanut oil
2 pinches salt

Tools

1 Sieve
1 Grater
Scissors
1 Mixing bowl
Electric beaters
1 Spatula
1 Parchment paper
1 Plumcake mold

Preparation

Wash, trim the ends of the zucchinis. Grate them and place them in a sieve with a pinch of salt. Let them rest for about 30′ so the zucchinis release their water content (fig. 1).
In the meantime, cut the salmon slices into strips using kitchen scissors and set aside (fig. 2).
In a mixing bowl, use electric beaters to mix the eggs with the oil (fig. 3).
When the mixture becomes frothy, add the grated Parmesan and pecorino cheese (fig. 4).
Gradually incorporate the sifted flours with the yeast (fig. 5).
Alternate with milk until the ingredients are used up (fig. 6).
Finally, add the drained and well-squeezed zucchinis and the salmon, and mix with a spatula (fig. 7).
Pour the mixture into a plumcake mold lined with parchment paper that has been previously wet and squeezed (fig. 8).
Bake in a preheated oven at 350°F for about 45′ or until fully golden. The toothpick test will be the standard. Then take it out of the oven and let it cool slightly (fig. 9).
Serve warm or cold. And voilà… the whole wheat plum-cake with zucchini and salmon is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!