Plum-cake artichokes and mozzarella.

DI Chiara Maci | 17 Jan 2019

Plum-cake artichokes and mozzarella.

A delicious savoury plum-cake to propose for a dinner with friends or even for a rustic family snack.

Are you making it?


4 or 5 artichokes

1 onion

1/2 kilo of flour 00

4 eggs

1 brewer’s yeast cube

150-200g butter

Milk as needed

1 teaspoon of sugar

Salt as needed

A piece of cow’s milk mozzarella

Clean the artichokes by removing the outer leaves.

Cut them into thin slices then brown them into a pan with oil and the chopped onion.

Put the flour into a bowl with the brewer’s yeast and a teaspoon of sugar.

Warm the milk (about a glass) and melt down the yeast.

Add the four eggs and the melted butter. You will have to get a soft but not liquid dough.

Cube the mozzarella and join it.

Then add the cooked artichokes and their sauce.

Mix well, add a little milk if the dough is too hard or, on the contrary, a little flour if it is too liquid.

Leave the dough into a clean bowl, covered with a wet kitchen towel for the first two-hour leavening.

When the time has passed, take two plum-cake molds, butter them, flour them and fill the half of them with the dough.

Make a second leavening until it doubles in volume.

Preheat oven at 170-180c ventilated and cook for thirty-forty minutes.

When it gets a golden crust, it’s ready.

Let the artichokes and mozzarella plum-cake cool down and serve it sliced.

Photo By Chiara Maci
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