Salty plumcake with concentrato (tomato paste)
Made with Doppio Concentrato
Tomato Paste (Mutti Doppio Concentrato) is a great way to add rich flavour, colour and texture to dishes. Used for recipes that require long cooking times such as sauces and casseroles. 5,5 kg of tomatoes = 1 kg of Tomato Paste
1h (PASSIVE TIME: 1h)
Easy
Ingredients
-
85
g
Concentrato (Tomato Paste)
-
200
g
flour
-
100
g
emmenthal cheese
-
100
ml
milk
-
1
packet of instant yeast
-
100
ml
extra virgin olive oil
-
160
g
diced bacon
-
100
ml
cream
-
100
g
grated Parmesan cheese
-
3
eggs
-
Salt and pepper
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Salty plumcake with concentrato (tomato paste): Method
- Sieve the flour and mix it with yeast, Parmesan cheese, grated emmenthal cheese, bacon and olive oil
- In a plastic bowl whip the eggs with cream, milk and Concentrato (Tomato Paste), then mix it all together with flour
- Line the plum cake mold with baking paper, and pour in the prepared dough
- Allow to rise for at least 30 minutes, then bake it at 350°F (180°C) for 45 minutes
- In a plastic bowl whip the eggs with cream, milk and Concentrato (Tomato Paste), then mix it all together with flour
- Line the plum cake mold with baking paper, and pour in the prepared dough
- Allow to rise for at least 30 minutes, then bake it at 350°F (180°C) for 45 minutes
