Traditional recipes

Spinach plumcake

Spinach plumcake

Spinach Plumcake Recipe by of 15-05-2020

The spinach plumcake it is a soft and tasty rustic, perfect for appetizers or aperitifs, for a Sunday brunch or a different lunch than usual. The procedure is very easy and the recipe, as it is, is vegetarian and has a very delicate flavor, but if you want you can modify it, for example by adding cooked ham, speck or pancetta. Similarly, you can add spices and flavorings, such as marjoram, curry or paprika, for example. For an even different result, try adding hard-boiled eggs, as in the Easter cake. Whatever version you choose to do, let me know in the comments, please!


How to make spinach plumcake

Wash the spinach well under running water, then steam it for a few minutes (3-5 minutes should be enough).

Gently squeeze the spinach, chop it coarsely and let it cool.
Meanwhile, beat the eggs with milk, oil, salt and pepper, then also add flour, yeast and Parmesan and mix.

Finally, gently stir in the spinach and diced scamorza.

Pour the mixture into the greased and floured mold and bake for about 30 minutes at 180 ° C in a preheated convection oven.

The spinach plumcake is ready, cut it into slices and serve.

Spinach plumcake

The spinach plumcake There is a plum cake Savory of a beautiful green colour due to raw spinach Smoothies and mixed to the dough. A plumcake Vegetarian Easy and fast which can be enriched with other Ingredients. I added the Fetainto small pieces that, with his Intense flavor and a little acid, goes very well with spinach. But gods can also be added Dried Tomatoesthe And Black olives. In the version not Vegetarianinstead, you can add Speck, Bacon or Ham. In short, a salty plumcake Simple and Tasty perfect to serve instead of Bread, how Rusticfor a trip out of town or to make a more cheerful and colorful one Buffet!

Prepare the plumcake with spinach is really nice Very easy. Bi baster & agrave blend the raw spinach, mix the Liquid ingredients with those Solidsand flavor with the ingredients you like best. For To decorate the plumcake I chose sunflower seeds And Sesame seeds which in addition to being Beautifulare also Couponsand they do so well! Try my spinach plumcake recipe and tell me if it's not yummy! By the way, I'm curious about your customizations!

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How to prepare: Salty spinach plumcake with feta and dried tomatoes

To prepare the salty plum cake, start with the garnish, peeling the onion and cutting it into thin slices. Arrange the slices on a baking sheet covered with parchment paper, then sprinkle them with a drizzle of oil, add salt and pepper and roast them in a preheated oven at 150 ° in the ventilated mode for about 1 hour.

While the onions are in the oven, start preparing the dough for your plum cake. In a large bowl, break 4 eggs, start beating them with a whisk and add the salt, sugar, seed oil, milk and half of the flour. Proceed by adding the boiled, squeezed and shredded spinach, the yeast and continue stirring.

Add the remaining flour and mix until the mixture is well blended. Finally add the crumbled feta, the semi-dried tomatoes, the black olives and the thyme, incorporating everything into the mixture and seasoning with pepper. Then pour the mixture into a previously buttered and floured plumcake mold.

Transfer the mold to the oven preheated to 180 ° in static mode, for a total of 45 minutes.

When cooked, take the plum cake out of the oven and let it cool on a wire rack. Finally, serve your salty spinach plumcake, garnished with roasted onions. Depending on your taste, you can present the recipe warm or cold.


Use one loaf pan long about 20 cm: you can line it with a sheet of parchment paper, wet and then wrung out, or lightly grease it with a drizzle of oil. With the same dough, instead of preparing a single plum cake, you can make some small muffins savory: just use single-portion aluminum molds.

To check the cooking of your plum cake, do it anyway test toothpick: sink it in the center of the bread and, if it comes out dry, it means that it is ready if not, continue cooking for another 5-10 minutes.

In our recipe the baby spinach have been inserted raw, to give more to the final product, but you can also quickly sauté them in a pan with a drizzle of oil or replace them with another leafy vegetable (chard, black cabbage & # 8230).

In case you have any vegetarian guests, omit the cooked ham and replace it with black olives slices and dried tomatoes, which will still give a great flavor. If you don't like pecorino, you can replace it with parmesan and, for an even more streamlined result, try adding a few cubes of smoked cheese or smoked provola.

If you liked this recipe, also try the plumcake with ham and cheese and the savory pie with zucchini.

Verduriamo: spinach plumcake for children - The recipe

The plum cake It is one of the most loved preparations: sweet or salty, simple or rich in everything that was contained in the pantry, a plum cake is really difficult to resist.

And if you look closely at the satisfied expression that even children have when they are offered a soft slice, you will immediately understand that this preparation can save you on many occasions.

Do your children refuse the consumption of natural vegetables? Do not worry, by dipping them into a plum cake they will become greedy and indispensable.

The spinach plumcake, which you can make even more tempting for them by presenting it as the arm wrestling plumcake, is a soft rustic cake enriched with spinach and provolone cubes. A slice of this plum cake will be the perfect snack at any time of the day, their game break that will give them all the energy they need.

Instructions: Salty spinach plumcake

Wash the spinach and boil it in abundant boiling water for 2 & # 8211 3 minutes. Drain and set aside until they become lukewarm. With your hands, squeeze the spinach to remove excess water, then cut them coarsely.

In a pan, cook the onion cut into small pieces with a spoonful of butter until it softens. Add the spinach, add salt and cook over medium-low heat for 5 & # 8211 7 minutes. Turn off the heat and set aside.

In a bowl, beat the eggs with the rest of the previously melted butter.

Add the sifted flour together with the baking powder. Add the grated pecorino and pepper.

Add the diced galbanino and spinach with the onion and mix to mix everything.

Pour into a cupcake pan previously lined with parchment paper.

Cover the mold with aluminum foil and bake in a preheated oven at 200 ° C for about 50 minutes. Uncover, lower the temperature to 180 ° C and cook for another 25 & # 8211 30 minutes until the plum cake turns golden. Remove from the oven, let it cool and serve sliced ​​hot or cold.

To prepare the plumcake with asparagus, wash the asparagus, remove the final part of the stem (the most leathery, which is usually 2-3 cm) and peel the remaining part from half length downwards. Steam them for 15 minutes, then cut 5 lengthwise and the rest into small pieces. Sauté the asparagus in a pan with a drizzle of oil, salt and pepper for a few minutes then keep them aside.

In a large bowl pour the milk, add the shelled eggs, oil, salt and pepper. Mix everything with a whisk and add the grated cheese, add the sifted flour together with the baking powder, the pieces of asparagus and finally the diced provola.

Butter and flour a loaf pan, then pour the mixture obtained inside and arrange the asparagus cut lengthwise on the surface in a harmonious way.


Bake in a preheated static oven at 175 ° for about 40 minutes. If after 20-25 minutes, the surface of the plum cake tends to darken too much, cover it with aluminum foil and continue cooking. Before taking the plumcake out of the oven, do the toothpick test if by extracting it is clean and dry you can take it out of the oven, otherwise continue cooking for another 5 minutes and then repeat the operation.

Once out of the oven, let it cool, then take it out of the mold and place it on a wire rack to cool completely. Now you can serve your asparagus plumcake!

Asparagus plumcake: notes

* Here, you can find my tutorial on how to clean asparagus in detail

** Do you know all types of yeast? To find out more, here is my tutorial for you!

If you want other ideas for a savory aperitif, I recommend my muffins and mini vegetable plumcakes, also ideal for the little ones!

Asparagus plumcake: conservation

You can keep the asparagus plumcake in the refrigerator for 2-3 days maximum, covering it with cling film or in an airtight container. If you want you can freeze it once cooked.


Hi Sonia, would the baking powder for quiches you recommend using would be instant yeast?

Thank you for this post. Its very inspiring.

Recipes, tips and a little bit of Sonia: passionate, strong-willed, determined and always hungry! Not in the literal sense of the term: I want to discover new flavors and aromas, both local and from the whole world. And I want you to discover them too!

Spinach Plumcake - Recipes

The spinach plumcake is rustic and tasty, ideal to be enjoyed simply alone but also accompanied with cold cuts or cheeses, or why not spread with fresh cheese. Before we start, a little note about spinach: since they need to be squeezed very well, to get 120 g of it you will have to cook more or less twice as much, whether it is fresh or frozen spinach.

To prepare the spinach plumcake, start by turning on the oven in static mode at 180 ° C and while the oven is heating up, chop 120 g of boiled and squeezed spinach very well with a knife, then set them aside for a moment.

In a large bowl, mix 370 g of 00 flour together with 12 g of instant yeast for savory preparations and 30 g of grated Grana Padano, then also keep this dry mix aside.

In another bowl, break 3 large eggs, add 20 g of sugar and beat them with an electric whisk until the mixture is very swollen, clear and frothy. Add 95 g of corn oil and 140 ml of milk to this mixture, then beat everything for a few moments, so as to mix all these ingredients well.

Incorporate half of the dry mix of flour, yeast and cheese, mix well with a hand whisk so as not to leave lumps, then add the 120 g of previously boiled, squeezed and chopped spinach, and then the remaining dry mix, then mix well , always with a hand whisk, until you have obtained a uniform, dense and definitely sticky mixture.

Finally, add 80 g of diced scamorza cheese and 100 g of diced speck to the mixture, mixing everything with a spatula in order to distribute them evenly in the mixture, then pour everything into a plumcake mold of about 25 x 11 cm previously. lined with baking paper and level the surface with a spatula.

If you have any doubts about how to line the mold, at this link you will find a video with some very simple techniques to perfectly line various types of mold, including the plum cake mold.

Personally, to prepare the plumcakes I use this that is a plumcake mold of the right size for these doses.

Transfer your Spinach Plumcake to the preheated oven in static mode at 180 ° C for about 50-55 minutes. To check the cooking, do the toothpick test: insert a wooden stick in the center of the plumcake and if it comes out dry and without creamy dough attached, it means that it is ready and can be taken out of the oven, otherwise put it back in the oven and continue cooking for 5 minutes, then repeat the test.

Once cooked, take your spinach plumcake out of the oven and let it cool completely before slicing and serving. Enjoy your meal!

Spinach Plumcake - Recipes

you made a fabulous plum cake, with the surprise in the middle. I never thought it was polenta, I thought it was cheese. a cute idea for kids to eat vegetables. I wish you a huge good luck for the contest. kisses :*

Thanks for the compliments Letizia! I had considered the idea of ​​making flowers with hard cheese, but surely with the heat of the oven it would have lost its original shape.
Polenta is perfect and has a neutral taste that goes well with many ingredients ^ _ ^

oh my mom how nice. it will be good too. slurp

Thanks Mari! I'm just telling you that I did 2 and they were both & quotspazzolato & quot in just 3 days. :-P

Melyyyyyyyy..but you combined bow this time. great as always and let me tell you, you have surpassed yourself again this time .. but by now I know you well and every time you manage to amaze me with your delicious and imaginative culinary preparations .. you know I am very greedy but I am recently rediscovering the taste and pleasure of salty foods and this plum cake as well as being beautiful, I can't imagine how good it is .. it is really perfect and then those daisies. you are a genius really .. very good and a big good luck for the contest.

No come on, outdated no. let's say that this time I had a little creative streak :-D
I wanted to recreate a plumcake like the ones you see on the web, with the decoration in the middle. but in the salty version and above all without having to make 2 doughs!
The result satisfied me: very good, nice to look at and not too elaborate to do -)
Thanks for the compliments and for the good wishes, I hug you!

Spectacular! This plum cake with the heart of Margherita is really a recipe for great chefs! You had a lot of patience but the result was worth it! Congratulations indeed! The victory for this contest is yours!

Even as great chefs? But you are too good Giusy.
Believe me it's not that hard to do, the most elaborate thing was coming up with the idea ^ __ ^
Thanks for your enthusiastic and affectionate words, I send you a big kiss! : - *

you are always better * _ * I can only congratulate you * _ *
a bacioneeee

Maria thank you * _ * you are too kind. I'm glad you liked my surprise plum cake!

Dear Mel, how are you? This plumcake is fabulous, besides the fact that it is beautiful to look at. I plan to do it again even if I don't know if I'll be able to be as good. I will definitely vote you for the contest you participate in.

Hi Silvia, here everything is usual and every now and then I churn out a new recipe to amuse myself :-D
I am happy that you also liked my salty plum cake, follow the instructions and you will see that it will be good for you too! It is not difficult, believe me!

I really like the original idea you came up with to make this plum cake, I find it a nice idea to make children eat spinach if you don't mind I copy your recipe, good luck for the contest

Hi Ursula, I'm happy you enjoyed this recipe and if you replicate it I'd be curious to know what you think. Thanks for the good wishes and a hug!

But how wonderful, I don't know how such brilliant ideas come to you, I would never have gotten there. on the contrary, I was wondering how to insert such decorations in sweet or savory dishes, at least now I have clearer ideas. what do you say, do I try?

Hello Maria Felicia. it almost always happens late at night you know? Maybe it's one of my relief valves :-D
I am happy that you appreciated the particularity of my plum cake. try it and you will see that making it is easier than it seems! ^ _ ^

But look at you how nice !! A truly amazing visual food plumcake! I have always done this kind of preparation in the sweet version and I never thought of doing it salty or with vegetables. An original, beautiful, new idea and I really like it! I think I'll try to do it. In the meantime, I'm going to leave you my little ballot, you deserve it overwhelmingly !!

Thanks both for the compliments and for the vote, you are really kind!
I love salty foods and every occasion is good to give them the shape of a plum cake, rather than a donut or something else :-P
Try this savory version and serve it as an appetizer: you will amaze your guests! -)

Dear Melina, every entry to your blog is a discovery. Beautiful and to be redone this plumcake proposal, the pretty appearance will tempt even the most reluctant children to eat a slice of good spinach and polenta plumcake. What else must I say? Every time you pass you and I can only virtually applaud you and say BRAVA !! & lt3

Thank you so much Daphne, you are too good * _ *
I am happy that you enjoyed my culinary creation and the idea of ​​Visual Food, I had so much fun making it and enjoying it with my family ^ _ ^

.. Mely dear I can say that I have no words. but how beautiful is this plumcake. it looks really inviting and then I also find it so pretty .. it reminds me a lot of the flowering meadows in spring. then oh well it must also be super good .. I really think that I will copy the recipe for you because so maybe I will be able to eat vegetables even for my children. since every time is a scene. Very good and ingenious as always.

Thanks Bruna, how kind you are!
I'm glad you liked the 'flower meadow' effect, it was just what I wanted to convey!
The taste is very good, I tried to best dose the various types of cheese but the delicate flavor of the stracchino is what emerges!

I saw it in Chef Arthur's recipe list and was immediately impressed, initially for the flower decoration and the beautiful green color, then for the ingredients. You made a beautiful plum cake, good luck for the contest

Thank you so much for the compliments Stefania. and also for voting!
I participated in the contest to get involved and above all have fun. and so it was!
What matters in the end is that my recipe can inspire someone passing by ^ _ ^

Every time I understand in your blog I find something really delicious and incredibly beautiful, this Plumcake with spinach with polenta heart is nothing short of superlative, I imagine the goodness but I can not ignore it at the thought of the great confidence it would make having dinner with friends. You are really good and I will undoubtedly try to copy this recipe for you, first of all I equip myself with chef Arthur molds :-)

Hi Sara, thank you very much for your beautiful words that affect me a lot!
What to tell you? If you try to replicate this spinach plum cake with a surprise effect, I would be happy to know how it came to you. meanwhile I send you a big kiss! : - *

your recipe is fabulous, you really have a lot of creativity in the kitchen, when I saw this spinach plumcake with cheese I was amazed, really congratulations and good luck for the chef arthur contest, you deserve to win

Hello Angy and thank you so much for the compliments!
I am happy that it has been so successful, I made this salty plum cake with the intention of surprising both the eyes and the palate and I must admit that the result was great.
Thanks again!

this recipe is delicious .. aesthetically beautiful, fun and colorful .. it has everything that makes it a captivating dish even for children, the most reluctant to eat vegetables.
I'm sure it's delicious.

Thanks for your words Francesca!
The absolutely natural colors of this salty plum cake should liven up the dishes of the diners, then it is also easy to digest and delicately tasty.
We hope to be able to convince the children to eat spinach more willingly ^ _ ^

Hello dear is the first time I see a plumcake of this type also the realization, which you have well shown is well done, precise and meticulous to then have this great success, congratulations.

Thanks for the compliments Anna! This plumcake is my invention, there shouldn't be any like it around. Glad you enjoyed it.

the imagination in the kitchen you do not miss a recipe that is beautiful to look at but is above all good to eat

Thanks Brigida, that was the intent! Satisfy both the sight and the palate ^ _ ^

Oh. here I am I had already peeked this culinary vision on your facebook page and I couldn't wait for you to put it online. And here I am reading you. So I love the idea, I love the colorful preparations and then the touch of the wonderful & quot polentoso & quot; flower. There is only a small problem if I wanted to do it again. My little ones (including husband) do not like polenta you say there could be an alternative? waiting for your answer, I congratulate you for the creativity and joy you put in each of your dishes.

Hello Cunegonda, I have struggled a lot to find a suitable food to make the flower. Polenta is perfect because it is firm enough not to deform.
As an alternative, you could try some previously boiled potatoes. I believe that even those should keep the shape given to them with a mold. if you try let me know how it went!

This Plumcake is beautiful and what a beautiful effect you achieved, I thought it was cheese too, you were creative and original. Compliments.

Thanks Carlotta, I'm glad your appreciation! ^ _ ^

The spinach plumcake with cheese and polenta flower is absolutely beautiful to see, and I'm sure of its goodness and genuineness. As usual, your recipes are delicious and original and you really deserve an award for the Chef Artù contest: who would have thought of a plumcake of this kind? Very, very good :-)

Thanks Mirella, your words are too kind!
In reality, the idea of ​​a surprise plum cake was already there, but only in the sweet version and in any case making two different doughs for a single result. I invented this salty version quite fast and equally impressive as well as good ^ _ ^

what a genius. I would never have gotten there if I hadn't read your procedure, good congratulations

Thank you very much Simona, the surprise effect has hit you too! :-D

It's nothing short of gorgeous Mel! Really beautiful !! Complimentissimi * - *

Thanks Cristina, I'm glad you liked it. :-D

Hello, amazing! Congratulations, beautiful :-) I would like to try to do it for dinner tomorrow night. I have 2 molds with measures 30x11xh6,2 and 28x11xh8. I'm a landslide in doses and sizes etc :-), in your opinion, is it ok if I double the doses of your recipe? Thank you, hello Melania

I'm sorry I didn't explain myself well, I meant: double your doses for one of my plum cake molds :-) Thanks, hello Melania

Hi Melania, unfortunately your message, being anonymous, ended up in the & quotspam & quot and I only saw it now :-(
I think that using the 28x11xh8 mold you don't need to double the dose: just add 50 grams of extra flour and use a few more slices of polenta for the filling -)

Noooo, what a pity to have seen it now, it would have been perfect for Easter and Easter Monday! She is wonderful, very good! There are many sweet versions on the net, but it is the first time I see the salty plum cake with a surprise! Okay, I'll make it for the next picnic, I like it too much, thanks for the recipe! I would like to ask you: 1. if I use frozen spinach instead of fresh spinach, does the quantity remain the same? 2. Does the oven have to be ventilated or static? 3. Your mold has a capacity of 350 gr, mine has a capacity of 1000 gr, 1 kg. Do I have to multiply all your ingredients by 3? Thank you so much, hello Lore

Hello Lorella and sorry for the delay with which I answer you.
Like you I had seen several versions of the plum cake with surprise, but all sweet. so I worked hard to make this in the salty version ^ _ ^
I answer you questions:
1- Fresh spinach weighs little, I would say that 200 gr correspond to 20 cubes of frozen ones.
2- I used the convection oven, to understand if the plumecake is cooked just do the toothpick test on the side (as in the center there is the polenta flower!)
3- I would try to double the ingredients: tripling them in my opinion is not good but with the double dose you should succeed! How long is your mold?

Spinach plumcake

The spinach plumcake it is a soft rustic pie that preserves all the good flavor of the classic plum cake and has the taste and energy of spinach in addition. A preparation perhaps typically known in the sweet version that has a lot to offer even in the savory variant, especially if it is tasty vegetables that are easily liked by everyone.

The spinach plumcake is the perfect recipe for those who love to experiment with new flavors and also for those who want to pamper themselves by surrounding themselves with familiar and familiar flavors, which evoke the good recipes prepared by grandmothers. If you too want to prepare something different for the children's snack or to accompany your traditional meal, I assure you that with this plum cake you will be more than satisfied.

The spinach plumcake is also very popular with children, who, taken by the softness of each slice, will hardly notice the nice load of vegetables you are offering them. You can also offer the same plumcake in small single portions, using molds for tartlets, which will make the recipe even more exciting in their eyes.

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