MEDITERRANEAN PLUM CAKE

Work, kids, and housework always require so much time and energy, and sometimes you find yourself with nothing ready at dinnertime. That's why, during my weekday dinners, I always try to think ahead and plan what I can prepare for the evening.

This plum cake is perfect! I can make it ahead of time and let it cool for a few hours while I get on with other things. Its ingredients have a decidedly Mediterranean flavor: sun-dried tomatoes, Taggiasca olives, oregano, capers, and ricotta.

It's ideal for dinner or to serve to friends as an aperitif, sliced ​​and accompanied by a good glass of wine. Now that spring has finally arrived, it's also perfect for your picnics: a blanket, this Mediterranean plum cake, a delicious dessert, and lunch al fresco is served!

• 100 g of Gentil Rosso soft wheat flour
• 100g of wholemeal oatmeal
• 500g of cow's milk ricotta
• 100 g of dried tomatoes
• 100g pitted Taggiasca olives
• 1 tablespoon salted capers
• 1 teaspoon oregano
• 2 tablespoons grated Parmesan cheese
• 1 egg
• 1 glass of milk
• 2 tablespoons of extra virgin olive oil
• 1 sachet of yeast for savory cakes

In a large bowl, mix the ricotta with a fork (photo 1). On a cutting board, chop the previously rinsed cherry tomatoes, olives, and capers into small pieces (photo 2).

Add all the other ingredients to the bowl where you placed the ricotta (photo 3).

Knead the mixture well until smooth (photo 4). Pour the mixture into a plum cake mold and bake at 180 degrees for about an hour.

If you have any doubts or need further advice on how to prepare this dessert, you can contact me on penninonsolodolci .