Mediterranean Plumcake

The Mediterranean plumcake is an interpretation of the traditional tea cake made closer to Italian flavors thanks to the addition of typical Mediterranean ingredients. Here is the recipe:

Ingredients

• 200 g 00 flour
• 100 g whole wheat flour
• 3 eggs
• 100 g sugar
• 100 ml extra virgin olive oil
• 1 packet baking powder
• Grated zest of one untreated lemon
• A pinch of salt
• 80 g pitted olives (preferably black)
• 100 g sun-dried tomatoes in oil
• 100 g crumbled feta
• 2 tablespoons dried oregano
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• Pepper to taste

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, sift together the two flours with the baking powder.
3. In another bowl, beat the eggs with the sugar until you obtain a swollen and foamy mixture.
4. Add the extra virgin olive oil to the egg mixture, along with the grated lemon zest and a pinch of salt. Mix well.
5. Gradually incorporate the dry ingredients into the wet mixture, stirring with a spatula to avoid lumps.
6. Cut the olives and sun-dried tomatoes into small pieces and add to the mixture along with the feta, oregano, thyme and a grind of pepper. Mix gently to distribute the ingredients evenly.
7. Pour the mixture into a plumcake mold lined with parchment paper or previously oiled and floured.
8. Bake in the oven for about 40-45 minutes or until a toothpick inserted in the center of the plumcake comes out clean.
9. Remove the plumcake from the oven and let it cool on a wire rack before serving.

Trivia

The Mediterranean plumcake is ideal served as an appetizer or as a substantial snack. If you want to give it an even more Italian touch, you can also add a bit of Genoese pesto to the batter, which will give a delicious note of basil and Parmigiano-Reggiano.

Remember that this plumcake is versatile: you can adapt the ingredients based on your personal tastes or what you have available. For example, you could consider adding desalted capers or walnuts for a crunchy touch.