Savory Plumcake Recipes: Easy to Prepare and Great to Taste

From the classic version to vegetarian and vegan variants

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By Alex

The savory plumcake is a soft and tasty variant of this classic sweet pie. In fact, when we talk about plumcakes we usually refer to the sweet version, but the savory version is excellent to combine with cold cuts and cheeses, ideal as an aperitif snack, and moreover very easy to prepare.

Savory plumcake recipes: our selection of the best recipes

Let’s discover the classic recipe with cheese and ham and some tasty variations without eggs or milk, suitable for vegetarians and vegans.

Savory plumcake basic recipe

In order to prepare this first version of savory plumcake, you will need very little. The basic recipe is based on a few ingredients, but it can then be enriched with whatever you like. From ham, to bacon, to vegetables of all kinds.

The recipe-base sees only these ingredients:

  • 180 gr of flour
  • 3 eggs
  • 100 ml of milk
  • 100 ml of seed oil
  • 100 g of grated cheese such as gruyere or emmental
  • 1 packet of baking powder
  • 1 tablespoon of salt and pepper

Preparation:

  • Sift flour, leaven and salt together.
  • Beat eggs in a large bowl and add milk and oil.
  • Mix well and incorporate the dry ingredients.
  • Season with pepper.
  • Pour into a plumcake mold lined with baking paper and bake in the hot oven at 180° for 50 minutes.
  • Allow to cool before unmolding the plumcake.
savory plumcake recipe
Savory plumcake recipe:s: start with the basics, then enrich with your favorite ingredients.

Baked Ham and Cheese Plumcake

Here is a variation with baked ham and cheese.

  • 3 eggs
  • 100 ml of milk
  • 180 g of flour 
  • green olives
  • 80 gr of cooked ham
  • 80 gr of provolone cheese (or cheddar, if you prefer)
  • 100 ml of seed oil
  • 20 gr of parmesan
  • 1 packet of instant yeast for savory pies

Preparation:

  • Dice the cheese and chop the cooked ham.
  • Pour the eggs into a bowl, add salt and pepper, and beat them with an electric whisk.
  • Once they reach a frothy consistency, add the milk and seed oil as well.
  • Finally, add the flour and baking powder.
  • Now all that remains is to incorporate the ham, cheese and chopped olives into the mixture, mixing everything together.
  • Pour the mixture into the plumcake mold, baking it at 180° for about 35-40 minutes.

Tomato Plumcake

Here is a variation with cherry tomatoes and shallots. But you can also put onion in its place and use sun-dried tomatoes as well. YOU NEED: The recipe calls for only these ingredients:

  • 600 gr of cherry tomatoes
  • 1 shallot
  • 1 tablespoon balsamic vinegar
  • 180 g of flour
  • 3 eggs
  • 100 ml of milk
  • 120 ml of olive oil
  • 100 g of grated cheese such as gruyere or emmental
  • 1 packet of baking powder
  • 1 level tablespoon of salt and pepper

Preparation:

  • Sift flour, baking powder and salt together.
  • Beat eggs in a large bowl and add milk and oil. Mix well and incorporate the dry ingredients.
  • Season with pepper. Wash and cut the cherry tomatoes in half.
  • Peel, wash and then cut shallots into large quarters.
  • Dress the vegetables in a salad bowl with olive oil and balsamic vinegar, salt and pepper to your taste and mix well.
  • Add them to the mixture and stir slowly, turning a couple of times.
  • Pour into a plumcake mold lined with baking paper and bake in the hot oven at 180° for 50 minutes.
  • Allow to cool before unmolding the plumcake.

savory plumcake

Vegetarian savory plumcake recipes

If you have decided to forgo animal ingredients, there are some really tasty vegetarian recipes that you can make with different kinds of vegetables, from zucchini to carrots.

Salty plumcake with zucchini

The salty eggless plumcake with zucchini is light and tasty but also very easy to prepare.

  • 2 eggs
  • 120 g of provolone cheese
  • 1 zucchini
  • 170 gr of flour
  • 80 ml of soy milk
  • 80 ml of seed oil
  • 1 packet of instant yeast for pies
  • 80 g of grated cheese

Preparation:

  • In a bowl beat eggs, then add sifted flour, oil, milk and sifted baking powder, and mix well.
  • Wash and cut the zucchini in half and then in half again and mash them in a pan with a little oil so that they soften.
  • Cut them into small pieces once cooked and add them to the mixture, also combining the shredded and grated cheese.
  • Pour everything into a pound cake mold and bake for about 35 to 40 minutes.
  • If desired, you can enrich the zucchini plumcake with white low-fat yogurt by adding it to the batter.

Salty plumcake with grilled vegetables

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Carrots give the plumcake its unmistakable flavor, which is sweeter than zucchini. If you like them, here is the recipe for this tasty variation.

  • 3 eggs
  • 180 g of flour 
  • 1 carrot
  • 1 zucchini
  • 1 pepper
  • 1 leek
  • 1 handful of thyme fresh or dried
  • 100 ml of milk
  • 100 ml of extra virgin olive oil
  • 1 packet of baking powder
  • 100 g of grated parmesan cheese

Preparation:

  • Wash the vegetables and cut them into sticks of about 2 inches, then arrange them on the baking sheet covered with baking paper.
  • Season with oil, salt and thyme and stir. Bake at 180° for 20 to 30 minutes.
  • Meanwhile, pour well-sifted flour, baking powder and salt into a bowl and add the milk, continuing to stir the mixture until it is smooth.
  • Also add grated cheese and when ready, the cooked and drained vegetables from the oil.
  • Season again with salt and pepper.
  • Pour into a pound cake mold and bake at 180° for about 50 minutes.

savory plumcake

The best vegan savory plumcake recipes

Are you vegan? Here are the best vegan recipes without animal ingredients of savory plumcake.

Vegan savory plumcake with fava beans

Do you like fava beans? Here’s how to use them to flavor your vegan savory plumcake.

  • 200 gr of whole wheat flour
  • 180 gr of fava beans
  • 130 ml of water
  • 90 ml of seed oil
  • 1 spring onion
  • black olives
  • 1 teaspoon of sodium bicarbonate
  • 1 teaspoon of creamor tartar

Preparation:

  • Skin the fava beans and pour them into a pot filled with water, bringing it to a boil.
  • Leave them on the heat for 2-3 minutes and drain them.
  • Fry the spring onion in a pan with a little oil and add the fava beans, letting them cook for a few minutes.
  • Pour the water and oil into a bowl and stir the mixture with the help of a whisk. Add the salt as well.
  • Now pour the flour, baking powder, olives and cooked (but cooled) broad beans into the bowl, continuing to stir.
  • All that remains is to pour the mixture into a plumcake mold and bake at 180°C for about 35-40 minutes.

YOU MIGHT ALSO LIKE: Eggless savory plumcake

Vegan plumcake with eggplant and mint

This vegan version of the plumcake does not use eggs or milk, but is enriched with an eggplant mixture baked in the oven.

    • 1 large eggplant or 2 small eggplants
    • 1 bunch of fresh mint
    • 260 g of flour
    • 1 teaspoon of creamor tartar
    • 1 teaspoon of sodium bicarbonate
    • 30 ml of seed oil
    • 180 ml of vegetable milk such as soy or rice milk
    • 1 tablespoon of tomato concentrate

Preparation:

  • Cut the washed eggplants into 2 and put them in the oven for 1 hour or in the microwave for 5 minutes.
  • They should become very soft and you can scoop out the pulp with a teaspoon.
  • Pour it into a bowl, where you will add the concentrate and the washed and chopped mint.
  • Then add the milk and seed oil, mixing it all together.
  • Add well-sifted cream of tartar, baking soda and flour and mix well so the ingredients are combined.
  • Season with salt and pepper. Pour everything into a plumcake mold and bake at 180° for about 45-50 minutes.

Savory Plumcake

Salty Beer Pumcake

This version of savory plumcake will win you over. Instead of milk, you put beer in it. It also does not involve the use of eggs.

  • 2 golden onions
  • 160 gr of whole wheat or multigrain flour
  • 100 gr of potato starch
  • 1/2 teaspoon of creamor tartar
  • 1/2 teaspoon of sodium bicarbonate
  • 100 ml of seed oil
  • 150 ml of clear beer
  • 1 teaspoon of lemon juice
  • 2 tablespoons of dried tomatoes chopped
  • smoked salt and pepper

Preparation:

  • Wash and cut first into quarters then in half again the onions, and sauté them in a pan with oil until soft, 10 to 15 minutes.
  • In a bowl pour oil, beer and then add sifted flour, cream of tartar and baking soda.
  • Adjust for salt and pepper.
  • Then add the onion drained of its oil and the sun-dried cherry tomatoes and mix everything together without stirring too much.
  • Pour into a pound cake mold and bake at 180 degrees for about 50 minutes.

Bonus tips

Did you like our savory plumcake recipes? Then, you might also like these other salty recipes: