The savory vegetable plumcake is a soft, slightly moist rustic loaf, perfect for family lunches and dinners. It can be served with a platter of cold cuts and creamy cheeses. In our version, we use grated zucchini and cherry tomatoes, but you can personalize it with eggplant, bell peppers, zucchini flowers, or other seasonal vegetables.
Ingredients
For the batter
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Zucchini: 300 g
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Cherry tomatoes: 200 g
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All-purpose flour (type 00): 200 g
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Grated Parmesan: 100 g
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Milk: 100 ml
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Sunflower oil: 80 ml
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Eggs: 3
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Instant yeast for savory pies: 1/2 packet
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Salt: to taste
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Pepper: to taste
You will also need
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All-purpose flour: as needed (for dusting)
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Butter: as needed (to grease the mold)
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