If you like basil, then you must try this super easy and tasty rustic recipe. The semi-whole wheat savory plumcake with basil is a very fragrant recipe, perfect for a lunchbox, a snack, or a tasty dinner. It can be enjoyed on its own or served alongside cold cuts, vegetables, meat, smoked fish, and so on. The fresh flavor and aroma of basil characterize this delicious savory plumcake and blend perfectly with the rusticity of whole wheat flour, without weighing down the taste. Moreover, this rustic dish does not contain egg yolks, so if you have leftover egg whites from previous recipes, here’s a tasty way to use them.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 14
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Summer, Autumn
Ingredients
- 1 3/4 cups whole wheat flour
- 1/3 cup potato starch
- 1/3 cup remilled durum wheat semolina
- 4 egg whites
- 1 tsp fine salt
- to taste pepper
- 1 1/2 tbsp vegetable oil
- 1 cup milk
- 1/2 oz fresh basil leaves
- 1 packet baking powder for savory cakes
- 2 tbsp mix of Pecorino Romano and Parmesan
- 1 pinch granulated sugar
Preparation
Beat the egg whites until stiff peaks form (the total weight of my egg whites was 122 grams).
Wash the basil, pat it dry, and chop it very, very finely.
Preheat the oven to 356°F.
In a large bowl, pour the milk, oil, and salt, and mix well. Add the whole wheat flour, remilled durum wheat semolina, and potato starch (which will add extra softness to our plumcake), sugar, cheese, pepper, basil, and finally the sifted packet of baking powder.
Stir with a large fork or wooden spoon. First, add two generous tablespoons of beaten egg whites and quickly fold them into the mixture to soften it. Now, you can add the remaining egg whites, little by little, gently incorporating them with the rest of the ingredients, moving from bottom to top.
Line a loaf pan with parchment paper and pour the mixture in, leveling it with the back of a spoon, and bake in the middle rack for about 25/30 minutes maximum. To check the cooking of our semi-whole wheat savory plumcake with basil, pierce it with a skewer, which should come out dry. Take it out of the oven immediately and let it cool down to be able to slice it without risking crumbling.
