The plumcake is not just a dessert. We can also prepare it in a savory version, to be served in slices as an appetizer or as an aperitif, or to enrich a second dish. The combination of mint and zucchini is original and tasty. It will give your recipe a fresh and delicate flavor. If you can, choose fresh mint leaves. Here are the ingredients and instructions for making your savory mint and zucchini plumcake.
Savory plumcake with zucchini
Il plumcake it is not just a dessert. We can also prepare it in salty version, to be served in slices as an appetizer or as an aperitif, or to enrich a second dish. The combination of mint e zucchini it is original and tasty.
It will give your recipe a fresh and delicate flavor. If you can, choose fresh mint leaves.
Here are the ingredients and instructions for making yours salty plumcake with mint and courgettes.
- 400 grams of spelled flour
- 300 ml of rice milk
- 250 gr of courgettes
- 30 gr of shelled hazelnuts
- 3 tablespoons of extra virgin olive oil
- 2 teaspoons of chopped mint
- 2 tablespoons of rice flour
- 1 sachet of organic baking powder
- 1 teaspoon of honey or rice malt
- 1 sprig of fresh mint for garnish
- ½ teaspoon of rosemary
- Whole salt and black pepper
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Savory plumcake with mint-scented zucchini: preparation
To start preparing yours Salted Plumcake pour the shelled hazelnuts into the mixer and chop them for a couple of minutes, until you get a coarse flour. Sift the spelled flour and pour it into a large bowl, to which add the chopped hazelnuts and two tablespoons of rice flour.
Also add the flour to the mint chopped, fresh or dried, and rosemary. Wash the courgettes (a small round courgette should suffice) and cut them into cubes on the cutting board. Add the extra virgin olive oil to the bowl with the flours and gradually pour the rice milk, starting to mix vigorously with a spoon.
Alternatively, you can use the food processor. The dough should be smooth and creamy, not too liquid. If necessary, pay a little more rice milk. Also add a teaspoon of honey or malt to give the recipe a sweet and sour taste. Season the dough with fine salt and pepper.
Add a sachet of organic baking powder. Choose baking soda-based yeast and non-vanilla cream of tartar. Mix well to distribute the yeast. Finally add the courgettes and mix everything together. Pour the mixture into a loaf pan. Bake the salted plumcake in a convection oven a 180 ° C for 45-50 minutes. Test the toothpick before taking out of the oven and, finally, decorate the salty plum cake with a sprig of mint.
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For other loaf cake recipes see also:
- Savory plumcakes: 20 recipes for all tastes
- Savory plumcake with pumpkin pulp and gorgonzola
- Cherry plumcake
- Plumcake with chocolate drops
Plumcake with chocolate chips (traditional and vegan recipe)Zucchini: 10 vegan ideas and recipes to enjoy them at their best