Among the vegetables that the summer season gives us, baby zucchini with their flowers are our favorite! Such tender, sweet little zucchini are perfect to enjoy alone as a side dish, but they can add flavor to fresh dishes such as tomatoes stuffed with panzanella and cold pasta with vegetables. Flowers, on the other hand, are flavorful rays of sunshine that tastefully color the table in the most versatile ways: fried, baked and stuffed, we have something for everyone!
Ingredients for a 10×4.5 inch (26×11.5 cm) loaf tin:
- 300g (10.5 oz) baby zucchini/courgettes with flowers
- 160g eggs (about 3 large), at room temperature
- 180g (1 1/2 cups) plain/all-purpose flour
- 100ml (1/3 cup + 1 tbsp) whole milk, at room temperature
- 100ml (1/3 cup + 1 tbsp) sunflower oil (or vegetable oil)
- 200g (7 oz) sharp provolone cheese
- 10 mint leaves
- 16g (1 tbsp + 1 tsp) instant yeast for savory preparations
- Salt, to taste
- Black pepper, to taste
How to make Courgette Plumcake :
- Clean the baby zucchini with flowers. Remove the inner pistil and detach the flowers, which you will clean with a cloth to remove any remaining soil. Detach the zucchini, trim them and wash them under running water. Slice the zucchini and flowers into rounds, which will weigh about 260 g when cleaned.
- Cut the spicy provolone first into slices and then cut cubes from them. Now deal with the mixture: in a bowl pour the eggs and beat them with an electric whisk until frothy. Slowly incorporate the seed oil and continue mixing.
- Also pour in the milk and finally season with salt and pepper. Separately sift the flour and baking powder.
- Incorporate the powders a little at a time with a spoon, mixing with the whisks at moderate speed. Once the mixture is smooth, flavor with the mint leaves and season with provolone cheese and zucchini flowers.
- Mix and pour the mixture into a 26 x 11.5-cm pumcake mold. Bake in a static oven preheated to 180°C (350°F) for 50 minutes. When finished baking, take the zucchini plumcake out of the oven and unmold it while still warm.
The zucchini plumcake is ready to be enjoyed.
