Savory Plumcake with Pesto and Provola

The savory plumcake with pesto and provola is a tasty and aromatic variant of the classic plumcake. Here is the recipe for you:

Ingredients

• 180 g of 00 flour
• 100 g of smoked provola (or another melty cheese of your choice)
• 100 ml of whole milk
• 80 ml of extra-virgin olive oil
• 3 eggs
• 100 g of Genovese pesto
• 1 packet of baking powder for savory cakes
• Salt to taste
• Pepper to taste

Preparation

1. Preheat the oven to 180 °C and butter and flour a plumcake pan.
2. Cut the smoked provola into cubes.
3. In a bowl, beat the eggs with a pinch of salt and pepper until you obtain a frothy mixture.
4. Add the milk and extra-virgin olive oil and continue mixing.
5. Incorporate the Genovese pesto and mix well to combine all the ingredients.
6. Add the sifted flour and baking powder a little at a time, mixing gently to avoid lumps.
7. Once the mixture is homogeneous, add the cubed smoked provola and stir gently.
8. Pour the batter into the prepared plumcake pan.
9. Bake the savory plumcake in the preheated oven and cook for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the plumcake cool for a few minutes before unmolding it and placing it on a wire rack to cool completely.

Fun Facts

The savory plumcake lends itself perfectly to customization with different types of cheeses and seasonings. In Italy, the combination of pesto and cheese is highly appreciated, especially because pesto, with its aroma of basil and pine nuts, adds a Mediterranean freshness to any dish. Remember that if you don’t have provola, you can use other melty cheeses such as mozzarella or fontina.