Plumcake with vegetables and Edam

Name: Plumcake with vegetables and Edam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Eggs medium 2; Type 00 flour 2 cups; Instant yeast for salted preparations 5 tsp; Extra virgin olive oil 0.4 cup; Whole milk 0.42 cup; Fresh liquid cream; Edam cheese 3.5 oz; Chives 5 fili; Zucchini with flower 2.5 oz; Carrots ¾ cup; Corn 2.5 oz; Fresh scallion 1; Sesame seeds to taste; Pine nuts to taste; Poppy seeds to taste; Fine salt to taste; Black pepper to taste

it br es fr de

443

Calories per serving

Vegetarian

Energy Kcal 443
Carbohydrates g 39.4
of which sugars g 5.4
Protein g 14.3
Fats g 25.3
of which saturated fat g 7.41
Fiber g 2.3
Cholesterol mg 97
Sodium mg 489

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 6
Cost: Low

PRESENTATION

Bright colors and tender slices set this Plumcake with Vegetables and Edam apart—a savory cake with lots of visual appeal and truly good flavor. Families notice the pretty mosaic of vegetables like carrots and bell peppers in every slice, each bite highlighted by that unmistakable Edam cheese taste (DELICIOUS when you want something different on cooler days). The way this dish brings bright color and a moist texture together usually means everyone in the house goes for seconds...it just feels MADE for sharing. From the first look on the table to the fun mix of colors inside, it’s clear this is not your traditional recipe—but it still brings all the homey comfort, family-friendly taste, and soft cake feel people really like.

Families with busy schedules often reach for this kind of recipe because it covers so many needs: easy to serve for lunch, works great as an afternoon snack, and often finds its way onto holiday or weekend tables thanks to its nice, crowd-pleasing qualities. It turns out, calling this a "cake" keeps it fun for kids while helping parents get those extra veggies in—definite win-win. Since it balances the great, mild Edam cheese with sweet veggies, everyone gets the best of both worlds. Serving up this Plumcake with Vegetables and Edam just fits so many occasions, from casual get-togethers to fancier spreads (pretty good topped with a few seeds or next to salad, by the way). Super adaptable for snack time, picnics, or any event needing a pretty centerpiece. For fans of seasonal fruit desserts or folks searching for reliable, quick cake recipes, it gives something new—delivering moist, savory flavor and colorful presentation without the hassle. All in all, this one always earns big smiles around the table and usually disappears fast.

How to prepare Plumcake with vegetables and Edam

Preheat the oven to 350°F.
Cut the carrots 1 into very small pieces and place them in a non-stick pan with the oil 2; slice the zucchini and the spring onion thinly 3; cook the carrots for a few minutes over medium heat

then add the zucchini, spring onion, and zucchini flowers 4, cook for about 5-7 minutes until the vegetables are tender but not mushy.
In a bowl, sift the flour with the baking powder and grate the cheese 5, mix well; add the corn 6 and stir it in so it gets lightly coated with flour;

also chop the chives and add them to the bowl 8; pour in the cooked vegetables 9 and mix everything together again;

Pour the oil into the mixture 11 and in another bowl pour the milk, cream, and two eggs 11 and lightly beat them, 12

pour this mixture into the one with the flour 13, adjust the salt and pepper and mix everything with a spoon.
Prepare the plumcake mold with a capacity of 1 quart by lining it with parchment paper that you have dampened under running water 14 and then wrung out (this helps it adhere better to the mold) use it now while still damp to cover the mold 15 making it stick well to the sides;

Now pour the plumcake mixture and then brush the surface with milk; sprinkle with poppy seeds 19, pine nuts, and sesame seeds (20-21).
Bake in the hot oven for 35 minutes; check the cooking with a toothpick. Then let it cool for about ten minutes in the mold and then turn it out onto a rack or tray so that it cools completely.

Advice

This savory plumcake can also be prepared using Gruyere instead of Edam or Fontina, all cheeses that are not too aged but give a strong flavor to the plumcake itself. It is best consumed within three days by storing it in a paper bread bag so that it does not dry out or become soggy if stored in a plastic fridge bag. It would be advisable to wait a few hours before slicing it so the internal moisture has time to escape and the slices remain firm.

For the translation of some texts, artificial intelligence tools may have been used.

Plumcake with vegetables and Edam

PRESENTATION

How to prepare Plumcake with vegetables and Edam

Advice

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