Mini savory plumcakes are a delicious recipe to serve at an aperitif or for a brunch with friends. I love everything that is savory, so I would eat them for breakfast, lunch, and dinner. Moreover, these mini savory plumcakes are very easy to make, and if you don’t have a plumcake mold (I’ll leave the link in the tools section), you can also use a muffin mold, which will yield more. Let’s see together what we need for this delightful recipe.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 mini plumcakes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups all-purpose flour
- 3 eggs
- 1 pinch salt (pinch)
- 7 tbsp ml sunflower oil
- 7 tbsp ml whole milk
- 4 oz oz cubed cooked ham
- 3 1/2 oz oz meltable cheese
- 1 packet instant yeast for savory preparations
Tools
- 1
- 1 Manual Whisk
- 1
- 1 Kitchen Brush
Steps
Let’s start by whisking the eggs with the salt using a manual whisk, gradually adding the flour alternating with the milk. Then add the instant yeast and finally the sunflower oil in a thin stream. Whisk well until you obtain a smooth and homogeneous mixture.
At this point, add the cubed ham and cheese to the mixture and mix well to distribute them evenly within the batter.
Pour the mixture into the mini plumcake molds that you have brushed with a bit of oil, taking care to fill each mold two-thirds full. Bake in a preheated convection oven at 340°F for about 25 minutes. Always remember to perform the toothpick test as baking times may vary from oven to oven. Remove the mini savory plumcakes from the oven and place them on a wire rack to cool before serving.
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