This super soft savory plumcake is a very tasty and quick-to-prepare rustic dish. It’s perfect for a snack with friends or a Sunday brunch and is also quick to make. No electric mixers or kneaders are needed: just mix everything in a bowl, pour, and bake.
Other savory plumcakes you might be interested in
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Super Soft Savory Plumcake
- 1.25 cups all-purpose flour
- 3 eggs (medium)
- 7/8 cup milk
- 1/3 cup vegetable oil
- 3/4 cup grated Grana Padano (or Parmesan)
- 5.3 oz feta cheese
- 2.8 oz sun-dried tomatoes in oil (drained weight)
- 2.8 oz Taggiasca olives
- 1 packet instant yeast for savory preparations (15 g)
- 0.14 oz salt
- black pepper
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Sieve fine mesh
- 1 Spatula
- 1 Loaf pan 11/12 inches
Preparation of the Super Soft Savory Plumcake
Drain the sun-dried tomatoes thoroughly from their preservation oil and cut them into small pieces.
Cut the feta into small cubes.
Roughly chop the Taggiasca olives.
Crack the eggs into a large bowl and beat them lightly with a small hand whisk.
Then add the flour by sifting it through a fine mesh sieve and mix it with the eggs, softening the mixture with warm milk.
Pour in the oil and mix again, then add the grated cheese.
At this point, add the feta, sun-dried tomatoes, olives, and salt, and mix everything well.
Finally, season with plenty of freshly ground black pepper and add the instant yeast for savory preparations, sifting it through a fine mesh sieve.
Pour the mixture into a loaf pan of 11/12 inches previously greased and floured or lined with parchment paper. If you choose the latter option, find the entire procedure by clicking HERE.
Bake the plumcake in a preheated static oven at 350°F for 45 minutes, covering it with a sheet of foil in the last 10 minutes of cooking if it browns too much.
Remove it from the pan, let it cool slightly, and serve it sliced. I recommend eating it warm. Enjoy! Paola
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