Asparagus cake recipe-Salted asparagus plumcake is a soft and very good rustic plumcake, enriched with asparagus and boiled eggs. This asparagus cake recipe-plumcake as well as being very easy to make is also very beautiful, in fact, at the first cut, it will amaze all your guests, with a filling of boiled eggs. To prepare it, just boil the asparagus 10-12 minutes and the eggs 8-10 minutes, I recommend the asparagus must not be too soft because they will have second cooking in the oven.
To make this asparagus cake recipe-plumcake even more delicious I added grated cheese to the dough if you want you can also add diced cheese. It is a perfect asparagus cake recipe-plumcake to serve as an appetizer, aperitif or in a buffet, accompanied by a spreadable cheese or aged cheeses, it will be even better. Let’s see together how to make it happen!
INGREDIENTS FOR ASPARAGUS CAKE RECIPE
FOR THE MIXTURE:
400 g of flour
100 ml of sunflower oil
100 ml of milk
3-4 tablespoons of grated cheese
a sachet of instant yeast for savoury pies
FOR THE STUFFING:
3 boiled eggs
Preparation of Asparagus Cake Recipe
We first start by boiling the eggs for 8-10 minutes. Once ready let them cool well in cold water.
We clean the asparagus well, eliminating the hardest final part.
Bring the previously salted water to the boil and cook the asparagus for 10-12 minutes, I recommend you do not have to cook too much because they will have second cooking in the oven. Once cooked, let them cool.
In a bowl we combine the eggs and the seed oil, we begin to beat the ingredients well with the help of a fork.
We also add the milk, the grated cheese and the salt, continue to mix. At this point, we combine the flour a little at a time.
We mix the dough well until we get a fairly firm dough. Finally, we combine the instant yeast for savoury pies.
Then take a plumcake mould (28cm) and pour a layer of dough. Add 4-5 asparagus.
We combine another layer of dough and then add the boiled eggs and another 3-4 asparagus.
We pour the remaining dough and decorate the surface with 3-4 asparagus. Then we cook in VENTILATED OVEN at 180 ° for about 40-45 minutes, STATIC OVEN at 190 ° for about 40-45 minutes. Once cooked, let it cool completely before removing it from the pan. Our plumcake is ready, if you do not consume it immediately, you can keep it for 2-3 days in the fridge and heat it on the spot.