Savory Pumpkin Plumcake with speck and soft scamorza — tender, moist and full of flavor. The recipe I want to share with you today once again stars pumpkin, which I used as the main ingredient in a delicious savory tart. I baked the batter in a loaf pan with the result of a soft and delicious savory pumpkin tart. The batter is very easy to prepare using only one bowl, no rising and no fuss. With pumpkin, don’t miss the recipe for Pumpkin and Potato Croquettes and the recipe for the Puff Pastry Roll with Pumpkin and Speck. A perfect idea for dinner, as a main course or even as an appetizer cut into small pieces. Let’s head to the kitchen and prepare a delicious Savory Pumpkin and Speck Tart together.

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Affordable
Preparation time: 15 Minutes
Cooking time: 35 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter

244.65 Kcal

calories per serving

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Energy 244.65 (Kcal)
Carbohydrates 18.46 (g) of which sugars 1.86 (g)
Proteins 11.40 (g)
Fat 14.71 (g) of which saturated 2.09 (g)of which unsaturated 7.10 (g)
Fibers 2.83 (g)
Sodium 220.31 (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 for the Savory Pumpkin Plumcake

1 1/4 cups pumpkin (cleaned)
4 tbsp vegetable oil
1 egg
1/2 cup milk
1 1/2 cups all-purpose flour
3.5 oz speck
7 oz scamorza cheese
1/2 packet instant baking powder for savory preparations
to taste salt
1 pinch pepper
2 tbsp mixed seeds

What you need

Plumcake loaf pan
Food processor

How to prepare the Savory Pumpkin Plumcake

Clean the pumpkin and cut it into pieces. Blend the pumpkin in a food processor with the addition of the vegetable oil to obtain a smooth orange purée.
In a bowl, whisk one egg with a pinch of salt, a pinch of pepper and the milk.
Add the pumpkin purée and mix.
Add the flour and the instant baking powder. Stir to combine.
Add the speck and the scamorza cut into small pieces and fold them into the batter with a spatula.
Pour the batter into a greased loaf pan — my pan measures 8 1/4 x 4 in. Level the surface with a spatula and decorate with the mixed seeds.
Bake the Savory Pumpkin Plumcake in a preheated static oven at 374°F for 30–35 minutes. Do the toothpick test to check that it’s cooked through. Let it cool before unmolding onto a serving plate.
See you tomorrow with a new recipe, a hug, Loredana