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vegetable plumcake

Vegetable Plumcake

  • Author: Flavia Scalzitti

Description

Adapted from Giallo Zafferano

It is important that the ham, cheese, and all the vegetables are cut into equal size pieces–I use the size of the peas as my template. This will ensure that these ingredients all cook at the same rate and gives the plumcake a beautiful presentation. Be sure to grease and flour your loaf pan very well to ensure that the plumcake can be inverted out in one piece without tearing. Cool the plumcake completely in the loaf pan before inverting it out.

Special equipment: 9 x 5 x 3-inch (23 x 13 x 8-centimeter) loaf pan


Ingredients

  • 1 1/3 cups (180 grams) all-purpose or Italian “00” flour, plus more for coating the loaf pan
  • 3 teaspoons (16 grams) baking powder
  • 3 large eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup (100 mL) grapeseed or vegetable oil, plus more for greasing the loaf pan
  • ½ cup (100 mL) milk (whole or 2%)
  • 1/3 cup (50 grams) grated Parmigiano-Reggiano
  • 1 cup (130 grams) small-diced zucchini
  • 1½ cups (210 grams) frozen peas and carrots blend, defrosted
  • 1 cup (100 grams) small-diced Provolone cheese
  • ½ cup (50 grams) sliced Castelvetrano or Manzanilla olives
  • ½ cup (70 grams) small-diced cooked ham (optional if making vegetarian)
  • ¼ cup (40 grams) sliced sun-dried tomatoes in olive oil, drained

Instructions

  1. Preheat the oven to 350℉ (180℃).
  2. Grease the interior of a loaf pan with 1 teaspoon of the oil then coat evenly with 1 Tablespoon of flour, tapping out any excess. Set aside.
  3. Have all the vegetables, the ham, and cheeses ready in prep bowls. Set aside.
  4. Sift the flour and baking powder into a bowl and set aside.
  5. Break the eggs into a large mixing bowl and add in the salt and pepper. Using a hand-held mixer, whip the eggs until they are evenly beaten and slightly foamy. With the mixer running, pour the oil in gradually and mix until it is fully incorporated into the eggs. Add the milk in gradually and mix until it is fully incorporated into the eggs. Begin adding in the flour mixture in spoonfuls and incorporate it before adding more, stopping periodically to scrape down the sides of the bowl as needed. Once all the flour has been added, switch to using a spatula and fold in the Parmigiano until it is incorporated into the batter.
  6. Add in the zucchini, peas-carrots blend, Provolone, olives, ham, and sun-dried tomatoes and fold them in until they are evenly incorporated throughout the batter. The batter will be thick. Transfer the batter to the prepared loaf pan and smooth the top with the spatula to create an even surface. Tap the loaf pan on the counter a couple of times to break up any air pockets that may be in the batter.
  7. Bake on a rack set in the center of the oven for 1 hour or until a cake tester comes out clean. Cool the plumcake completely on a baking rack before inverting it out of the loaf pan and placing it on a serving platter. Serve at room temperature cut into slices. The plumcake can also be cut into cubes and served as part of an antipasto platter.
  8. Vegetarian Option: Omit the ham.
  9. Storage: Store in the refrigerator tightly covered with plastic wrap and eat within 2-3 days. Bring to room temperature before serving.