The savory plumcake with grilled vegetables is a simple, soft and incredibly versatile rustic cake, perfect for turning already-cooked vegetables into a new and tasty dish.
It is made with a well-tested base, ready in a few minutes, that you can personalize in a thousand ways. In this vegetarian version, grilled zucchini, eggplant and peppers join with cheese for a result rich in flavor and perfect for any occasion.
It is ideal as a fridge-clearing recipe, perfect to prepare in advance and excellent both warm and at room temperature. A practical idea for a quick dinner, a buffet or to take away.
If you like plumcakes and savory pies, you’ll also enjoy these recipes:
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Easter
Ingredients to prepare the Savory plumcake with grilled vegetables
- 1 2/3 cups all-purpose flour
- 3 eggs
- 7 tbsp milk
- 1/3 cup vegetable oil
- 3.5 oz cheese (scamorza, provola or emmental)
- 9 oz cooked vegetables (grilled such as zucchini, peppers, eggplant)
- 1/2 cup grated Parmesan
- 2 1/2 tsp baking powder (for savory preparations)
- salt
- pepper
Tools to prepare the Savory plumcake with grilled vegetables
- Mixing bowls
- Whisk
- Spatula
- Loaf pan
How to prepare the Savory plumcake with grilled vegetables
To prepare the plumcake with grilled vegetables, start with the vegetables.
If you don’t have them already ready, wash the zucchini, eggplant and peppers, slice them thinly and grill them on a very hot griddle. Once done, let them cool completely.
Then cut the vegetables into strips or pieces and pat them dry with absorbent paper to remove excess moisture: this step is essential to obtain a soft and well-cooked plumcake.
Cut the cheese into cubes.In a large bowl crack the eggs, add the milk, the vegetable oil and the grated Parmesan. Whisk until you obtain a homogeneous mixture and season with salt and pepper.
Sift the flour with the baking powder and fold them into the mixture using a spatula.
Add the grilled vegetables and the cubed cheese and mix well to distribute them evenly.
Grease and flour a loaf pan or line it with baking paper. Pour the batter and level the surface. With a slightly oiled knife, make a central incision.
Bake in a preheated conventional oven at 356°F for about 40 minutes. Check doneness with a skewer.
Let cool slightly before slicing and serving.
Storage
The savory plumcake with grilled vegetables keeps at room temperature for 1 day or in the refrigerator for 2-3 days, well covered. Also great lightly reheated.
Tips
Always pat the vegetables dry to remove excess water.
Don’t overdo the amount of vegetables so as not to compromise the rising.
Use smoked scamorza for a more intense flavor.
Variations
Grilled vegetables and feta for a fresher taste.
Grilled vegetables and ricotta for a softer texture.
Grilled vegetables and olives for a Mediterranean touch.
FAQ (Questions and Answers)
Can I use raw vegetables?
Better not, they would release too much water during baking.
Can I prepare it in advance?
Yes, it’s perfect even the next day.
Can I freeze it?
Yes, better if already sliced.
