Il Cucinologo
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Savory Plumcake with Asparagus and Hard-Boiled Eggs

17/11/2023

The savory plumcake with asparagus and hard-boiled eggs is an ideal preparation for a brunch or a tasty appetizer. It is also an excellent solution for an outdoor picnic or a quick but complete meal.

Ingredients

  • 200 g fresh asparagus
  • 250 g flour
  • 3 whole eggs (plus 3 eggs for the hard-boiled eggs)
  • 100 g grated cheese (Parmesan or pecorino)
  • 100 ml extra-virgin olive oil
  • 100 ml milk
  • 1 sachet baking powder for savory preparations
  • Salt and pepper to taste
  • Aromatic herbs to taste (for example thyme or chives)
  • 1 knob of butter for greasing the pan

Preparation

  1. Prepare the hard-boiled eggs by placing them in a saucepan with cold water. Bring to a boil and then cook for 9-10 minutes. Once cooked, cool them under running water and peel them.

  2. Clean the asparagus and boil them in salted water for a few minutes until they become tender but still crunchy. It may take 3 to 5 minutes depending on the thickness of the asparagus. Drain and cut them into pieces, leaving the tips whole for the final decoration.

  3. Preheat the oven to 180 °C and grease a plumcake pan with a little butter.

  4. In a large bowl, beat the 3 whole eggs and add the oil and milk. Mix well until you obtain a homogeneous mixture.

  5. Add the sifted flour, baking powder, grated cheese, salt, pepper, and chopped aromatic herbs. Mix well until everything is combined.

  6. Add the asparagus pieces (except the tips) to the mixture and stir gently to distribute them evenly.

  7. Pour the mixture into the prepared pan and level the surface with a spatula.

  8. Arrange the hard-boiled eggs (which you can cut in half or into slices) and the asparagus tips on the surface of the batter for decoration.

  9. Bake for about 40-45 minutes or until a toothpick inserted into the center of the plumcake comes out clean.

  10. Let the savory plumcake cool for a few minutes in the pan, then unmold it and let it cool completely on a wire rack.

Curiosities

The plumcake, from the English word “plum” (prune) and “cake” (cake), originally indicates a sweet with dried fruit. However, in the savory version it becomes a versatile dish and lends itself to many variations, from the use of vegetables to that of cured meats and cheeses. In Italy it is much appreciated for its ease of preparation and because it can be consumed in various contexts, from everyday table to festive buffets.