Savory plumcake with chard
159 recipes
Salted plumcake with zucchini and carrots
ingredients
servings
8
Chickpea flour
50 grams
Courgette
3 unit
Carrots
2 unit
Glutenfree flour for bread and oven products
150 grams
Eggs
3 unit
Instant yeast for savoury dough
1 unit
Corn seed oil
60 grams
Soy drink
70 grams
Salt
1 pinch
Fresh mint
3 leafs
single courses from Italy
Salted plumcake with zucchini and carrots
Salted plumcake with zucchini and carrots
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Plumcake gluten-free soft with vegetables and chickpea flour, simple, fast, perfect for a buffet, delicious lukewarm but also at room temperature.
preparation
step 1
Wash the vegetables, peel the carrots, remove the flowers from the zucchini and put them aside. With a grater with large holes grate all the vegetables.
step 2
In a bowl, beat the eggs with a pinch of salt with an electric mixer, then add the oil and then the milk. Mix well and add the flour and baking powder. Continue to assemble for a few minutes.
step 3
Then add the grated vegetables, the chopped mint and mix well with a spoon.
step 4
Line a plumcake mold with baking paper, fill it with the prepared mixture and place open flowers on the surface. Bake in the hot oven for 35/40 minutes at 180 degrees.
