Ingredients:
- 165 g of Ruggeri organic Arifa flour
- 2 eggs
- 40 g of parmesan cheese
- 100 ml of milk
- 25 ml of extra virgin olive oil
- 40 g of toasted hazelnut grains
- 50 g of provola cheese
- 50 g of dried tomatoes
- a pinch of salt
- 10 g of yeast for savory cakes
Procedure:
Place the dried tomatoes in a small bowl with hot water for 10 minutes.
In a mixer (or in a bowl) mix well: flour, eggs, grated cheese, milk and salt. Add by hand with a spatula: hazelnuts, dried tomatoes (previously squeezed, dried and chopped), diced provola and yeast.
Transfer the dough into a 20x11 cm rectangular mold lined with baking paper. Bake in a hot oven at 180°C for about 45 minutes, testing with a toothpick to see if it's cooked, and until golden. Remove from the oven and let the plumcake cool in the mold before turning it out, cool on a rack.
Serve the plumcake in slices warm or at room temperature.
