Salty plumcake with olives very easy, soft and ready in no time. It is a savoury 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 plumcake 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
Preparation Salty plumcake 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 Salty plumcake with olives is perfect to bring to the table instead of bread!