Savoury plum cake bruschetta with spinach and pancetta

Stefano Fugazzi reports. A Paola De Pascali recipe.

Ingredients:

4 eggs

15g salt

30g sugar

120g olive oil

180g milk

Baking powder

460g flour

150g boiled spinach

150g speck/pancetta cubes

Method:

Boil the spinach in the water on the stove over high heat. Drain and cut into pieces.

Preheat the oven to 180°C (160°C fan-assisted).

In a bowl, whisk together the eggs, salt, sugar, oil and milk.

Add half of the flour and mix before adding the spinach, the remainder of the flour and the speck (or pancetta) cubes.

Oil and flour the bread loaf tin. Use a spoon to pour the mix into the tin.

Bake for 40-45 minutes until golden brown.

Let it cool down; then place it onto a chopping board and slice.

Garnish with some mozzarella cheese and chopped tomatoes (capers, garlic and thyme optional). Place the slice back into the oven for 2 minutes.

Serve on a platter and enjoy!

savoury-plumcake-bruschetta

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