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Summer plumcake

ingredients

servings

8

Spelled flour

200 oz

Eggs

3 unit

Skimmed milk

100 oz

Instant yeast for savoury dough

16 oz

Red peppers

1 unit

Courgette

1 unit

Pesto

3 spoons

Extra virgin olive oil

2 spoons

Butter

1 knob

Salt

2 pinches

Bakery products from Italy

Summer plumcake

Summer plumcake

vegetarian with gluten with eggs with lactose with nuts source of C vitamins

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Summer plumcake

Easy and tasty preparation is part of my recipes to do in no more than 15 minutes (always excluding cooking times)

Summer plumcake step 1

step 1

Wash the pepper, cut it in half, remove the seeds and internal filaments, and make it into strips. In a pan, simmer the strips of pepper with a little olive oil and a pinch of salt. Turn off, let it cool and keep it aside.

Summer plumcake step 2

step 2

In a bowl beat the eggs with 50 g of oil; add the stewed pepper, the grated courgette with a medium-bore mandolina, the pesto and a pinch of salt. Incorporate the flour, sifted with baking powder, alternating it with milk and mix well.

Summer plumcake step 3

step 3

Pour the mixture into a mold for plumcake, buttered, and Inforna at 180 ° C for about 45 minutes, or at least until the surface is golden brown. Cut it out and let it cool, cut it into slices and serve.

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