Savory Parmesan Plumcake, a simple and indulgent idea for your aperitifs or buffets: soft, fragrant and irresistible.
This savory plumcake wins everyone over at first bite thanks to its rich batter and the intense note of Parmigiano Reggiano PDO.
It’s very easy to prepare: few ingredients, no complicated equipment and an oven bake that gives a light texture. The savory plumcake is ideal served in slices as an appetizer, at brunch, as a savory snack or to take on spring and summer picnics. You can enjoy it plain, as suggested in this basic Parmesan version, or enrich it with diced cooked ham, olives, grated vegetables or whatever you prefer.
If you love easy and quick savory plumcakes, this version will win you over with its simplicity and authentic flavor.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the bottom of the page.
Other recipes you might like:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 236.73 (Kcal)
- Carbohydrates 23.13 (g) of which sugars 1.68 (g)
- Proteins 9.03 (g)
- Fat 12.63 (g) of which saturated 3.61 (g)of which unsaturated 8.48 (g)
- Fibers 0.70 (g)
- Sodium 121.89 (mg)
Indicative values for a portion of 50 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 Savory Parmesan Plumcake
- 1 7/8 cups all-purpose flour
- 2/3 cup grated Parmigiano Reggiano PDO
- 3 eggs
- 1 packet baking powder (for savory preparations)
- 3/4 cup milk
- 1/4 cup sunflower seed oil (about 4 tbsp)
- to taste mixed seeds
- 1 pinch salt
Tools
- Kitchen scale
- Bowl
- Hand whisk
- Sieve
- Spatula
- Plumcake pan
Recipe for Savory Parmesan Plumcake
Start preparing the savory Parmesan plumcake by beating the eggs with a pinch of salt using a hand whisk.
Continue by adding the sunflower oil and the milk.
If you are lactose intolerant, you can use an unsweetened plant-based drink.
Whisk the mixture again until combined.
Add the grated Parmigiano Reggiano to the bowl with the other ingredients.
Stir to incorporate it into the batter.
Sift the all-purpose flour and the baking powder for savory preparations into the bowl.
Mix well with a spatula until you obtain a homogeneous, lump-free batter.
Transfer the batter into a well-greased plumcake pan or lined with parchment paper.
After leveling it, sprinkle with the mixed seeds.
Make a slit down the center with an oiled knife to help it bake more evenly.
Bake the savory Parmesan plumcake in a preheated conventional oven at 356°F for about 50 minutes.
Let it cool slightly in the pan, then unmold and serve.
Savory Parmesan Plumcake
Check this section to clarify your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
In a savory version I also prepared Zucchini Savory Scones
FAQ (Questions and Answers)
Can I replace Parmigiano Reggiano with another cheese?
Yes! You can replace Parmigiano with Grana Padano or other aged grated cheeses, keeping the same weight indicated in the recipe.
Can I add other ingredients to the savory plumcake?
Of course! You can enrich the batter with diced cooked ham, bacon, olives, grated zucchini or whatever you prefer. The important thing is not to overdo the quantities.
How to store the savory Parmesan plumcake?
Store it at room temperature, covered with plastic wrap or in an airtight container, for 2-3 days. You can also freeze it in slices.
Another very easy no-yeast recipe is Zucchini Bread.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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