• 50 min
  • Low

Savory plumcake with cream cheese, raw ham and figs

For the plumcake
280 g of Type 0 Soft Wheat Flour | W200 
3 medium eggs
130 ml of milk
70 ml of peanut oil
2 tablespoons of grated Parmesan
2 tablespoons of grated Pecorino
1 sachet of yeast for savory pies
Salt q.s.
Pepper q.s.
Fresh thyme q.s.
For the filling
200 g of fresh cream cheese
150 g of raw ham
Fresh figs
To start, work the eggs, the oil and the milk in a large bowl. Continue adding the flour and the baking powder and continue mixing. When the mixture is homogeneous and smooth, add the grated cheeses, salt, pepper and thyme, then pour the mixture into the specific plumcake pan and cook it at 180° in static mode for about 35/40 minutes.
Once cooked, unmold the plum cake and let it cool on a wire rack: when it has cooled completely, spread the cheese on the surface and decorate it with raw ham and figs.

In cooperation with Farina Lievito e Fantasia

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