• 1 hour / 30 min
  • Low

Spinach Plumcake

300 g of Type 00 common wheat flour
3 medium eggs
100 ml of sunflower seed oil
100 ml of milk
2 tablespoons of Parmesan cheese
1 sachet of yeast
200 g of cleaned spinach
Olive oil to taste
Salt to taste

Start by thoroughly cleaning the spinach and cooking it in a pot along with a drizzle of oil. When they are well cooked, cut them with a knife and keep them aside until ready to use. Separately, gather the sifted flour and baking powder, Parmesan cheese and salt, mix. In another bowl, work eggs, milk and oil with a whisk, now combine the two compounds and finally add the chopped spinach. Once a well-blended mixture is obtained, pour it into a pudding mold lined with baking paper. Preheat the oven, setting it to 180°C in static mode, and bake for about 50 minutes. If toward the end (at 40 minutes) you notice that the surface of the plumcake is browning too much, continue baking by placing aluminum foil on top. Before baking, test the toothpick and, if dry, remove from the oven and let cool. 

In collaboration with The Diary Of Sonia

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