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Salted Plumcake

ingredients

servings

6

Skimmed milk

100 fl oz

Rice flour

50 oz

Wholewheat flour

150 oz

Eggs

3 unit

Salt

2 pinches

Extra virgin olive oil

1 spoon

Aubergine

1/2 unit

Courgette

1 unit

Bicarbonate

1 teaspoon

Vinegar

2 oz

single courses from Italy

Salted Plumcake

Salted Plumcake

vegetarian with gluten with eggs with lactose

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salted Plumcake

Savory plumcake with zucchini and eggplant

Salted Plumcake step 1

step 1

Cut the aubergine and courgette into cubes.

Salted Plumcake step 2

step 2

Cook the aubergine and the courgette in a pan with a little olive oil, set aside.

Salted Plumcake step 3

step 3

In a bowl mix the flour, the eggs, the milk, the oil and the salt until well mixed.

Salted Plumcake step 4

step 4

Then add the vegetables, mix again; finally add the baking soda with a little vinegar to let it rise. Mix everything.

Salted Plumcake step 5

step 5

Pour into a plumcake mold, and bake in preheated oven for 30 minutes at 190 degrees.

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