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
1/2 kilo of flour 00
1 brewer’s yeast cube
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.