Salty plumcake with Mutti double concentrated tomato paste

Salty plumcake with Mutti double concentrated tomato paste

Made with Concentrato

The Double Concentrated Tomato Puree is intense and tasty, and in its various versions is ideal to enhance the color, 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 obtain 1 kg of Double Concentrated Tomato Puree.

(COOK TIME: 60+ min)

Easy

Ingredients

  • 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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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: Concentrato


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