Light Savory Zucchini Plumcake
Description
Although many are accustomed to the sweet version of plumcake to be dunked in milk, this preparation is also very tasty in a light and savoury version , as demonstrated by our recipe for light savoury courgette plumcake .
By preparing a tasty mixture of eggs, whole wheat flour, milk, oil, and salt, and enriching it with courgettes and diced cheese , you’ll obtain a soft and fragrant courgette cake, best enjoyed in thin slices.
To ensure your light savory plum cake is ready, you can test it with a toothpick; it should come out clean if it’s perfectly cooked. Otherwise, you might want to leave it in the oven a little longer, turning on the broiler to ensure a golden crust on top.
Ingredients
to recalculate the ingredient amounts
- Whole wheat flour 200 g
- Eggs 4
- Courgettes 250 g
- Provoletta Arborea 150 g
- Arborea lactose-free milk 100 ml
- Instant yeast for savory preparations 15 g
- Mint 15 g
- Extra virgin olive oil 50 ml
- Salt q.b.
- Pepper q.b.
Instructions
- 1 To make this light savory zucchini cake, wash and trim the zucchini, cut them into small pieces, and cook them in hot oil in a nonstick pan for 10 minutes, seasoning with salt and pepper. Remove from the heat and let them cool.
- 2 In a large bowl, beat the eggs with an electric mixer, then add the sifted wholemeal flour with the yeast, the remaining oil, the milk, and the mint and mix well.
- 3 Now add the diced provolone and the courgettes, mixing well with a spoon, then pour the mixture into a plumcake mould lined with baking paper.
- 4 Bake in a preheated oven at 180° for 30 minutes, then remove your light savoury courgette plumcake from the oven and let it cool before cutting it into slices.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
