We usually think that a plumcake can only be a sweet cake for our breakfast, but actually we can make it even salty filling our plumcake with vegetables, different cheeses and cured meat.
So here’s my version of a zucchini and mortadella plumcake.
- 200g of flour
- 100g of seeds oil
- 3 eggs
- 16g of yeast
- 110ml of milk
- 30g of parmesan cheese
- 100ml of mortadella
- 300g of zucchini
Start with cooking zucchini in a cooking pan.
When they are cooked, leave them cool and, in the meanwhile, let’s make the mixture.
First mix the weat ingredients together (eggs, oil and milk) and then add once at a time the dry ones (flour, parmesan and yeast).
Add zucchini and the pieces of mortadella to the mixture and mix everything well.
Put the mixture into a plumcake shaped baking tin covered with parchement paper and bake it in the preheat oven at 180 degrees for about 40 minutes.