Italian plum cake with olives very easy, soft and ready in no time. It is a savory plumcake without rising times, to make it we just need to combine all the ingredients in a bowl and it is immediately ready for cooking. Salty Italian plum cake with olives is a delicious variant of the classic sweet plumcake, we can prepare it for a homemade buffet, aperitifs, or even in place of bread. The olives will make it delicious and tasty, we can use both green olives, as I did, and black olives. Then it is kept in a tightly closed plastic bag for 3-4 days. Let’s see together immediately how to make the Salted Plumcake with Olives!
100 ml of sunflower oil
100 ml of milk
60 g julienne cheese
300 g of flour
a teaspoon of salt
1 sachet of instant yeast for savoury pies (or 8 g of cream of tartar + 4 g of baking soda)
80-100 g of pitted green olives
Amount per serving
% Daily Value*
Total Fat 22.5g 29%, Saturated Fat 4.4g 22%, Cholesterol 92mg 31%, Sodium 566mg 25%, Total Carbohydrate 40.5g 15%, Dietary Fiber 1.7g 6%, Total Sugars 1.2g, Protein 11.3g, Vitamin D 12mcg 61%, Calcium 131mg 10%, Iron 3mg 18%, Potassium 102mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Preparation Salty Italian plum cake with olives
First in a bowl we break the eggs.
We mix them with a fork together with the sunflower oil, the milk (also the vegetable one is fine) and the salt.
Then we combine julienne cheese (seasoned cheese you like best) and flour. We mix all the ingredients well.
Finally, add the instant yeast for savoury pies (or 8 g of cream of tartar + 4 g of baking soda) and pitted olives. Stir again and pour the mixture into a large mould (about 28cm) from oiled and floured plumcake. Then we cook in a fan oven at 180 degrees for 35-40 minutes or in a static oven at 190 degrees for the same time.
Once cooked, let it cool and then cut it into slices, we can accompany it with vegetables and cheeses, Then Italian plum cake with olives is perfect to bring to the table instead of bread!
Note for celiacs or gluten sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.
Note for lactose intolerant
From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
Note for nickel intolerance
Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.