The Perfect Spring Vegetables Plumcake is a simple, seasonal, and soft savory cake. It would be perfect for the next picnic, whenever the weather will adjust and warm up.
This savory cake is a versatile idea that can be your next appetizer, or something fanciful to eat with a salad or some grilled vegetables. It is also perfect as a healthy lunch box, and amazingly good for a spring dinner with cured meat. Do not tell anyone, but it is great also as an afternoon snack!
The base recipe is easy and quick to prepare. Just simple ingredients: flour, butter, and eggs. Then add the vegetables you like the most.
You can pick the ones that combine well with the colors fo your plates or linen, or the ones that are leftover in your refrigerator. Add some cheese for a tastier flavor, or just keep it simply vegetarian.
The Perfect Spring Vegetables Plumcake has the typical shape of a plumcake. Use the pullman loaf bread and you will get the rectangular shaped cake you are looking for your next fancy dinner or lunch.
The traditional plumcake is soft and rich; the dough will be almost liquid before you bake it so you will get the perfect texture.
- 2 cups (250 g) whole purpose flour
- 3/4 cup (180 g) butter
- 6 eggs
- 2 tspn baking soda
- 1/4 lb (100 g) zucchini squash
- 1/4 lb (100 g) carrots
- 1/4 lb (100 g) green peas
- 2 Tbps (20 g) parmesan cheese
- 1/2 organic lemon
- salt and pepper to taste
- Preheat the oven to 400F.
- Wash thoroughly the vegetables and finely chop them.
- Boil in salty water all the vegetables for 5 minutes.
- Drain well the vegetables.
- Beat the butter and add the eggs one at the time. Add the flour, the baking soda, the meon zest, salt and pepper to taste.
- Dust the vegetables with some flour and add them to the dough.
- Cover with parchment paper the pullman loaf bread pan.
- Pour the dough with the vegetables and dust with the parmesan cheese.
- Bake for 45 minutes.
- Do the toothpick test and switch off the oven.
- Let the plumcake cool down and serve it sliced.
Did you know?
Did you know that the origin of this cake is British? The original sweet version of the plumcake is called “poudcake”. The name comes from the quantity of the ingredients: one pound of sugar, one pound of flour, one pound of eggs, one pound of butter.
In the 18th century, this recipe was meant to be easy for the illiterates so they will not forget the right amounts of each ingredient. Also in France you can find a similar cake: the “quatrequart”, 4 quarts.
In Italy we have both the versions: the sweet one, usually with raisins or chocolate chips, and the savory one, with vegetables, cheese, and cured meat.
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Martina and Elisa