Soft and flavorful savory plumcake, stuffed with Romanesco cauliflower, smoked bacon, Taggiasca olives, and Emmental. Great for lunch, dinner, or picnics; the batter can be customized as desired.
Clean the Romanesco cauliflower by separating the florets and blanch them until tender; drain well and let cool.
In a bowl, whisk the eggs with a pinch of salt; add the seed oil and milk and mix.
Combine the grated Parmesan, sifted flour and baking powder for savory cakes; mix until a homogeneous batter is obtained.
Add to the mixture the drained Romanesco cauliflower, smoked bacon, Taggiasca olives, and cubes of Emmental; mix everything well.
Pour the batter into a loaf pan (21×25 cm) lined with parchment paper; in the center, distribute some more cheese cubes for a gooey filling.
Bake in a preheated ventilated oven at 180°C for about 40 minutes or until the surface is golden and a toothpick inserted in the center comes out clean. Let cool slightly before unmolding and slicing.
Loaf pan 21×25 cm
Bowl
Pot for blanching
Parchment paper
Ventilated oven
Keep in the refrigerator for up to 2-3 days covered with plastic wrap or in an airtight container. It can also be frozen in slices.
Italy
