Salty plumcake with concentrated tomato paste

Salty plumcake with concentrated tomato paste

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy


  • 85 g Mutti Double Concentrated 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 concentrated tomato paste: Method

  1. Sieve the flour and mix it with yeast, Parmesan cheese, grated emmenthal cheese, bacon and olive oil
  2. In a plastic bowl whip the eggs with cream, milk and Mutti Double Concentrated Tomato Paste, then mix it all together with flour
  3. Line the plum cake mold with baking paper, and pour in the prepared dough
  4. Allow to rise for at least 30 minutes, then bake it at 350°F (180°C) for 45 minutes

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Also made with: Double concentrated tomato paste

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