Rustic Spinach and Speck Plumcake

The rustic plumcake with spinach and speck is a delicious and tasty variant that combines the bold flavor of speck with the sweetness of spinach. Here’s how to prepare it.

Ingredients

• 200 g fresh or frozen spinach
• 150 g diced speck
• 250 g 00 flour
• 3 eggs
• 100 ml milk
• 80 ml extra virgin olive oil
• 1 packet baking powder for savory cakes
• 100 g grated cheese (Parmesan or Pecorino)
• Salt and pepper to taste
• Nutmeg to taste
• Butter for greasing the mold

Preparation

1. If using frozen spinach, thaw and squeeze well to remove excess water. If using fresh spinach, wash and cook in a pan with a drizzle of oil and a clove of garlic until wilted, then squeeze to remove the cooking liquid.
2. In a pan, sauté the diced speck until crispy.
3. In a bowl, sift the flour with the baking powder. In another bowl, beat the eggs with a pinch of salt, then add the milk and oil, mixing well.
4. Combine the flour and baking powder with the egg, milk, and oil mixture, stirring until you obtain a homogeneous batter.
5. Add the spinach and speck to the batter and mix gently. Season with a pinch of pepper and nutmeg to taste.
6. Incorporate the grated cheese and ensure the ingredients are evenly distributed.
7. Grease and flour a plumcake mold, then pour in the mixture.
8. Bake in a preheated oven at 180 °C for about 40-45 minutes or until a toothpick inserted in the center of the plumcake comes out clean.
9. Let cool before unmolding and serving.

Trivia

The plumcake, of Anglo-Saxon origin, is generally made in a plumcake mold, from which it takes its name. In the original version, it is often sweet and may contain dried fruit such as prunes or raisins. In Italy, the savory variant is highly appreciated, perfect to serve as an appetizer or as a dish for a buffet.

Enjoy your meal!