Fake Sweet Plumcake
- Energy Kcal 562
- Carbohydrates g 31.1
- of which sugars g 6.6
- Protein g 29.6
- Fats g 35.5
- of which saturated fat g 17.62
- Fiber g 1.7
- Cholesterol mg 161
- Sodium mg 776
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 8
- Cost: Low
PRESENTATION
So here's the thing, this plumcake finto dolce is such a fun twist on what you usually expect from a German classic or even a soft breakfast loaf from England. And guess what? Instead, it turns into a savory, colorful delight that's perfect as an antipasto plumcake or just a playful snack. Forget the usual candied fruit—really, just forget it—because you're getting peas, cooked ham, and dried cherry tomatoes mixed in. Pretty cool, right? Each bite pops with color and moist flavor. The peas add a fresh, springy taste, while the ham gives that salty bite. And those dried tomatoes? They add a tangy twist, like a little surprise in every slice.
What makes this ricetta plumcake salato stand out, though, is the creamy parmesan glaze on top—creamy and rich, for sure. It gives the whole thing a show-stopping look, like the centerpiece of a party table. Not everyone expects a plumcake salato con prosciutto e piselli at a get-together, but when it shows up, people dive in. It's soft, a bit golden on the outside, and stays so so tender inside with all those veggies and cheese. The best part? You can totally change it up—some folks go for mini versions with zucchini and caciocavallo cheese for extra flavor. That way, you can serve it at picnics or have small bites ready for an aperitivo with friends.
This plumcake salato facile is really, really versatile for so many occasions, because it looks cool and tastes even better. The parmesan glaze isn't just for looks—it packs a punch and makes the whole thing feel a bit more special. Seriously. If you're into trying something a bit different, this plumcake salato con crema al parmigiano is a fun and crispy way to shake up the usual appetizer game. Perfect for bringing something original to the table. Whether you're hosting a casual get-together or want something unique to add to your meal, this savory plumcake will impress with its unique flavors and tasty presentation. For real, you gotta try it.
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INGREDIENTS
- Ingredients for the batter (for a 10x4 inch mold)
- Fresh liquid cream ½ cup (100 ml)
- Whole milk 0.4 cup (100 ml)
- Extra virgin olive oil 4 tbsp (60 ml)
- Eggs 3 - medium
- Type 00 flour 1.67 cups (200 g)
- Caciocavallo cheese 3.5 oz (100 g)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate
- Prosciutto cotto 3.5 oz (100 g) - diced
- Peas ½ cup (70 g)
- Sun-dried tomatoes in oil 1.75 oz (50 g)
- Instant yeast for salted preparations 5 ¼ tsp (15 g)
- Nutmeg to taste
- For the Parmesan cream
- Parmigiano Reggiano PDO cheese 7 oz (200 g) - to grate
- Whole milk 2.1 cups (500 ml)
- Butter 3 ½ tbsp (50 g)
- Type 00 flour ⅓ cup (50 g)
- Fine salt 1 pinch
- Black pepper to taste
- Nutmeg to taste
How to prepare Fake Sweet Plumcake
To prepare the fake sweet plumcake, start by sifting the flour into a bowl, then add the baking powder for savory preparations 1. Then add the grated cheeses 2, peas, and diced cooked ham 3.
Add the cubed caciocavallo, then drain and pat dry the sun-dried tomatoes on kitchen paper to remove excess oil; then cut them into pieces and add them to the other ingredients 4. Stir the mixture with a wooden spoon 5 and set it aside. In the meantime, in another small bowl, pour the eggs, add the milk and cream 6.
and mix the ingredients with a whisk 7. When you have whipped the eggs, add the oil in a thin stream 8, mix everything and salt and pepper to taste 9.
Sprinkle with grated nutmeg 10, mix and add the beaten eggs with the milk to the other dry ingredients 11. Mix everything with the wooden spoon and transfer it into a greased and parchment-lined 10x4 inch plumcake mold 12, leveling the mixture with a spatula. Bake the fake sweet plumcake in a preheated static oven at 350°F for 40 minutes (320°F for 30-35 minutes if using a fan oven).
Once cooked, take it out of the oven 13 and allow it to cool before removing from the mold. While the plumcake is baking, prepare the Parmigiano Cream: in a saucepan, add the butter 14 and melt it over low heat. Then add the sifted flour in a steady stream 15.
and stir with a whisk and let the flour turn golden to obtain a roux 16. At this point, add the grated nutmeg and the previously heated milk in a thin stream, continuing to mix with the whisk 17, then also add the grated Parmesan 18.
When the cream has thickened 19, turn off the heat and cover it with cling film to keep it from drying out. You can unmold the fake sweet plumcake onto a serving plate and glaze it with this delicious Parmesan cream (20-21)!