The whole wheat plumcake with pumpkin and onion is a soft and rustic vegetarian savory pie, perfect for using seasonal ingredients in a simple and tasty way. The whole wheat flour gives character to the dough, while the pumpkin cubes, red onion, and melting provola cheese create a balance of flavors that captivates at first bite. It is a quick recipe, with no rising time, also ideal to prepare in advance and reheat as needed.
You can serve the plumcake as an appetizer, bring it to the table for an informal dinner, or offer it during a brunch, perhaps accompanied by vegetables or cheese. It is one of those versatile dishes that solve many different occasions and are always liked. Try it and see how easy it is to prepare such a good and practical savory pie.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Seasonality: Autumn, Winter
Ingredients
- 7 oz pumpkin (net weight)
- 1 red onion (large, or 2 small)
- 3.5 oz provola cheese
- 1.5 cups whole wheat flour
- 3 eggs
- 3.5 tbsp vegetable oil
- 0.5 cup milk
- 1 tbsp instant yeast for savory preparations
- salt
- sage
- extra virgin olive oil (for cooking the pumpkin)
- pepper
Tools
- Loaf Pan
- Parchment Paper
- Hand Whisk
- Bowl
- Baking Tray
Preparation
After cleaning it, cut the pumpkin into small cubes. Place it on a baking tray, add a drizzle of oil and a pinch of salt, bake it in the oven at 356°F and cook for 15 minutes.
After the first 10 minutes, add the onion, sliced into rings, to the same tray.
When the vegetables are tender, remove them from the oven and let them cool.
Crack the eggs into a bowl, add a pinch of salt, a pinch of pepper, a couple of chopped sage leaves, the vegetable oil and the milk.
Whisk until combined, then add the whole wheat flour and the yeast. Mix until you obtain a thick and homogeneous batter.
Add the provola cheese cut into cubes (1), the pumpkin and the onion (2). If you wish, you can set aside some ingredients to add on top later.
Line the pan with slightly damp parchment paper, pour the batter in and level it.
Place the reserved pumpkin, onion, and provola on the surface (3), then bake the plumcake in a static oven at 356°F.
Bake for about 35 minutes, or until the inside is dry (always check with a skewer for safety).
The whole wheat plumcake with pumpkin and onion is ready, remove it from the pan and let it cool for a few minutes before slicing.
Tips and Notes
You can also cook the pumpkin and onion in an air fryer or in a skillet.
You can use either milk or a plant-based drink of your choice.
You can flavor the batter with other herbs instead of sage (marjoram, oregano, rosemary, etc.).
FAQ (Frequently Asked Questions)
How can I store the plumcake?
If you have leftovers, you can store it in the fridge for 1-2 days, or you can slice it and freeze it in suitable bags. Then, you just need to reheat it in the oven or air fryer.
