The Spring Plumcake was born to celebrate this season, its scents, its colors, and its vegetables: so, with carrots, courgettes, asparagus and basil you can prepare this beautiful and delicious vegetarian cake, perfect for an outdoor lunch!
Time: about 40 minutes
Servings: 30 cm x 11 cm plumcake tray
200 g of flour
80 g of grated parmesan or vegetable rennet parmesan
80 g of diced cheese (scamorza, gruyere ..) vegetable rennet cheese
1 cup of peas (also frozen)
7 / 8 asparagus
100 g of Greek
90 g of extra virgin olive oil
1 sachet of 8 g cream of tartar (you can replace it with yeast for savory preparations)
4 g of baking soda (omit it if you use yeast)
3 / 4 basil leaves
pepper to taste
Ho to get up
Shell the peas, wash and cut the carrots and courgettes into small cubes, taking care not to mix them together.
Clean the asparagus by removing the hardest part of the stem, then wash them thoroughly and cut them into rounds, leaving 2 ore 3 whole for decoration.
Peel and cut the onion thinly. Put it in a pan with a drizzle of oil and fry it. When the onion has browned add carrots and peas (if you use frozen peas it is good to add them a few minutes earlier).
After 3 4 minutes also add the courgettes and asparagus. Salt everything and cook another 5 minutes then turn off the heat: the vegetables must remain crunchy. Let it cool.
In the meantime, whip the eggs with an electric whisk, then add olive oil, yogurt, salt, pepper (to taste), Parmesan and chopped basil with your hands.
Now slowly add the flour, the cream of tartar and the baking soda, taking care to sift them. Finally, add the diced cheese and vegetables.
Quickly wet a sheet of baking paper, then ball it up and squeeze it well. Cover the pan and pour the mixture inside. Arrange the three asparagus remaining whole on top, as a decoration.
Bake at 180 degrees for about 40 minutes, and the salty Spring Plumcake is ready!
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