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.
Clean the Romanesco cauliflower by separating the florets and blanch them until tender; drain well and let cool.
In a bowl, beat the eggs with a pinch of salt; add the sunflower oil and milk and mix.
Add the grated Parmesan, the sifted flour and the instant leavening agent for savory pies; mix until you obtain a smooth batter.
Add the drained Romanesco cauliflower, the smoked bacon, the Taggiasca olives and the Emmentaler cubes to the mixture; combine everything well.
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.
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.
21×25 cm plumcake tin
Bowl
Pot for blanching
Baking paper
Fan oven
Store in the refrigerator for up to 2-3 days, covered with cling film or in an airtight container. It can also be frozen in slices.
Italia
