The plumcake with peas and mortadella is a soft savory cake, flavorful and above all very quick to prepare. The batter is ready in just 5 minutes: just mix all the ingredients in a bowl and you’re done. It’s a practical and versatile recipe, perfect as a fridge-cleaner, because you can customize it with whatever you have available. In this spring version we chose the peas and mortadella pairing, delicate but tasty, already tried in other preparations and always much appreciated. Perfect to make in advance, this savory plumcake is ideal for a family dinner, a buffet, a picnic or as a lunch to take to the office or university. In short, one of those recipes that really save you on many occasions.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients to make the Savory Plumcake with Peas and Mortadella: soft, quick and fridge-cleaner
- 1 2/3 cups all-purpose flour
- 3.4 fl oz milk
- 1/3 cup vegetable oil
- 3 eggs
- 1 1/4 cups peas
- 3.5 oz mortadella
- 3.5 oz Emmental
- 1/2 cup grated Parmesan
- 2 1/2 tsp instant baking powder for savory preparations
- dried oregano
- salt
- pepper
Tools to make the Savory Plumcake with Peas and Mortadella
- Bowl
- Whisk
- Spatula
- Plumcake pan
How to prepare the Savory Plumcake with Peas and Mortadella
To prepare the plumcake with peas and mortadella, start with the filling. If you use frozen peas, blanch them for a few minutes following the package instructions. If you use fresh peas, shell, wash and boil them until tender. Drain and let them cool completely. Meanwhile, cut the mortadella into cubes and the Emmental into small dice.
In a large bowl crack the eggs, add the milk, vegetable oil and the grated Parmesan. Whisk until you obtain a homogeneous mixture. Add, if desired, oregano and season with salt and pepper.
Sift the flour with the instant baking powder and fold them into the mixture using a spatula until you get a smooth batter.
Then add the peas, the mortadella and the Emmental and mix well to distribute the filling evenly.
Grease and flour a loaf pan or line it with parchment paper. Pour in the batter and level the surface. With a slightly oiled knife make a central incision to help the cake rise evenly during baking.
Bake in a preheated static oven at 356°F for about 40 minutes. Check the doneness with a skewer: it should come out dry. Let cool slightly before slicing and serving.
Storage
The savory plumcake can be kept at room temperature for 1 day, well covered. Alternatively you can store it in the refrigerator for 2-3 days and warm it slightly before serving.
Tips
Do not skip the step of cooling the peas to avoid deflating the batter.
Cut the cheese into small dice for a more even distribution.
If you want a more golden crust, brush the surface with a little milk.
Variations
Replace mortadella with cooked ham or speck.
Add zucchini or cherry tomatoes for an even more spring-like version.
Use scamorza or provola instead of Emmental for a stronger flavor.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, it’s perfect even the next day.
Can I freeze it?
Yes, slice it for easier use.
Can I use only whole-wheat flour?
Yes, but the result will be slightly denser and less soft.
