Vegetable Plumcake

Name: Vegetable Plumcake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Eggs (3 medium) 5.875 oz; Type 00 flour 1 ½ cup; Vegetable oil 6 ¾ tbsp; Whole milk 0.42 cup; Instant yeast for salted preparations 3 ½ tsp; Grana Padano PDO cheese to grate 1.8 oz; Fine salt 1 tsp; Black pepper to taste; Zucchini 1 cup; Carrots 4 oz; Peas 2 cups; Scamorza (provola) cheese sweet 3.5 oz; Taggiasca olives (pitted) 1.8 oz; Bell peppers mixed 7 oz

it br es fr de

327

Calories per serving

Vegetarian

Energy Kcal 327
Carbohydrates g 22.4
of which sugars g 4.3
Protein g 12.4
Fats g 20.9
of which saturated fat g 5.72
Fiber g 2.7
Cholesterol mg 97
Sodium mg 428

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 8
Cost: Average

PRESENTATION

A vegetable plum cake really flips the script, you know, on what you'd expect from an Italian plum cake recipe. Instead of going all sweet and dessert-like, this version mixes in fresh veggies into a soft, colorful loaf. Really good stuff. Think of it as Italy's answer to savory quick breads—only with more style. Seriously. And each slice? Total pop of color.

Folks love how you can still taste every vegetable—carrots, zucchini, even a hint of bell pepper. Which is great. The whole thing feels fresh and satisfying. In Italian homes, it’s kinda like a clever way to get everyone, especially kids, to eat more veggies without a fuss. Some regions even swap in potatoes for a heartier bite or go mini with zucchini and cheese for party snacks. No question about it, no matter what you add, the loaf stays moist and loaded with flavor. So it really stands out at a picnic, potluck, or just a lunch plate.

When picnic season hits in Italy, a basket with slices of healthy plum cake is a must-have. Ready for any gathering. Its ability to fit in at a laid-back aperitivo or family lunch in the park? For sure part of what makes this plum cake recipe so popular. And Italian cooks love switching things up with different fillings—sometimes cubes of cheese or bits of salumi for a richer twist. Compared to a classic zucchini cake or carrot cake, this savory version keeps things lighter. I mean, you can see the golden edges and bright veggie pieces with every bite.

This isn’t just an easy plum cake; it's a fun project for anyone who likes sharing food with friends. And here's the thing, it’s the kind of dish that gets people talking. Kids will ask what's inside, adults want seconds, and honestly, the whole loaf usually disappears fast. That mix of tender crumb, crispy top, and those visible veggies makes this vegetable plum cake something you'll want at any casual get-together. Especially when you want something different from the usual hidden vegetable desserts. Whether it's a casual dinner or a festive occasion, this dish really really brings people together with its colorful vibes and rich flavors. Pretty simple.

How to prepare Vegetable Plumcake

To prepare the vegetable plumcake, start by peeling the carrot 1, then trim it and slice it 2, and finally cut it into small cubes 3.

Wash the zucchini, trim it 4, and cut it to the same size as the carrots 5. Wash the bell peppers as well, cut them in half, then remove the stem, white filaments, and seeds 6.

Slice these lengthwise 7 and then cut into cubes 8. Finally, cube the scamorza cheese 9 and set everything aside.

Now prepare the batter: pour the flour and instant yeast for savory dishes 10 previously sifted, into a bowl. Then crack the eggs into another bowl, add salt and pepper 11, and start beating them with an electric mixer 12.

When they become frothy, gradually add the oil 13 and then the milk, still slowly. Continue to beat while adding the flour mixed with the yeast little by little 15.

Once fully absorbed, add the grated Grana Padano cheese 16. The result will be a smooth and homogeneous mixture 17, to which you should add the bell peppers first 18,

then the zucchinis 19, carrots, whole but pitted Taggiasca olives 20, peas, and scamorza cheese cubes 21.

Mix everything 22, line a 12x4.5 inch plumcake mold with parchment paper. Pour the mixture into it 23, level it with a spatula 34, and bake your vegetable plumcake in a preheated static oven at 356°F for 60 minutes.

When it's cooked (you can do the toothpick test), remove the vegetable plumcake from the oven 25 and let it cool slightly before unmolding it by flipping 26 and serving it sliced 27!