Savory Plumcake with Spinach and Cheese Heart

The savory plumcake with a spinach and cheese heart is a versatile dish, perfect as an appetizer or main course. Here’s how to prepare this delight that combines the Italian tradition of using spinach and cheese in cooking with the shape of a classic plumcake.

Ingredients

• 200 g flour
• 3 eggs
• 100 ml milk
• 100 ml extra virgin olive oil
• 100 g grated cheese (Parmesan, Pecorino, depending on taste)
• 200 g fresh or frozen spinach
• 150 g soft cheese of your choice (e.g., ricotta, stracchino or a spreadable cheese)
• 1 packet baking powder for savory cakes
• Salt and pepper to taste
• A pinch of nutmeg (optional)
• Butter and breadcrumbs for greasing and flouring the mold

Preparation

1. Start by preheating the oven to 180 °C and greasing and flouring a plumcake mold with breadcrumbs.
2. If using fresh spinach, wash thoroughly and wilt in a pan with a drizzle of oil and a pinch of salt. If using frozen spinach, cook according to package instructions. Once cooked, squeeze out excess water and roughly chop.
3. In a bowl, mix the milk with the oil and eggs until smooth. Add the sifted flour, baking powder, grated cheese, salt, pepper, and a pinch of nutmeg. Stir well to avoid lumps.
4. Pour half the batter into the mold, then distribute the spinach and small pieces of soft cheese on top, leaving a margin near the edges. Cover with the remaining batter.
5. Bake for about 40 minutes or until the surface is golden and a toothpick inserted comes out clean.
6. Once baked, let the plumcake cool for a few minutes before unmolding.

Trivia

The plumcake, whether sweet or savory, has Anglo-Saxon origins; the savory version was then adopted in various cuisines and adapted with local ingredients. Spinach, for example, is widely used in Italian cuisine and pairs perfectly with the bold flavor of cheeses.

You can serve this savory plumcake with a simple green salad or as an appetizer accompanied by a good glass of fresh, slightly aromatic Italian white wine.