Recipe by Foodiecooklab
Soft and flavorful savory plumcake, filled with Romanesco cauliflower, smoked bacon, Taggiasca olives and Emmentaler. Great for lunch, dinner or a picnic; the batter can be customized as desired.
Step 1 of 6: Clean the Romanesco cauliflower by separating the florets and blanch them until tender; drain well and let cool.
Step 2 of 6: In a bowl, beat the eggs with a pinch of salt; add the sunflower oil and milk and mix.
Step 3 of 6: Add the grated Parmesan, the sifted flour and the instant leavening agent for savory pies; mix until you obtain a smooth batter.
Step 4 of 6: Add the drained Romanesco cauliflower, the smoked bacon, the Taggiasca olives and the Emmentaler cubes to the mixture; combine everything well.
Step 5 of 6: Pour the batter into a plumcake tin (21×25 cm) lined with baking paper; distribute a few more cheese cubes in the center for a melty filling.
Step 6 of 6: Bake in a preheated fan oven at 180°C for about 40 minutes or until the surface is golden and a toothpick inserted in the center comes out clean. Let it cool slightly before unmolding and slicing.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
