Savory plumcake with red pesto heart




2 serves


300 g of all purpose flour

50 g of grated Parmesan cheese

30 g of grated Pecorino Romano cheese

16 g of baking powder for savory pies

4 eggs

40 g of red pesto

1 teaspoon of tomato paste

1/2 teaspoon of Harissa sauce (your choice)

140 g of melted butter

140 g of milk

1/2 teaspoon of salt



 In a bowl add the flour, the cheeses and the yeast. In another, briefly mix the eggs with milk and cold melted butter, salt, and a generous grating of pepper. Pour the liquid mixture over the flour mixture and mix until the mixture is well blended.

Pour 6/7 tablespoons of dough into a bowl and add the red pesto, tomato paste, and if you like the spicy heart of your plumcake add the Harissa and mix well. Pour the red dough in a 30x20 cm baking pan lined with baking paper and cook in a preheated oven at 170 ° C for about 10 minutes, until it is cooked. Remove from the oven and let it cool well. With a cookie cutter cut many hearts.

Cover a 22 cm plumcake mold with baking paper and pour a few tablespoons of light dough, put the hearts in the center, put in a row and cover with the remaining dough. Bake in preheated oven at 180 degrees for about 40 minutes, always do the toothpick test.


     Plumcake remains soft until 3 days well closed with food film.



This site uses cookies: click on CLOSE or proceed with the navigation allows the use of cookies.   Disclosure CLOSE