Italian 'plum cake' with pesto, Tomino cheese and walnuts

Method

1. Whisk the eggs with an electric mixer, gradually adding the warm milk, two tbsp. of oil, a pinch of salt, black pepper and nutmeg.
2. Combine with a tbsp. of breadcrumbs and two tbsp. of grated Parmigiano Reggiano.
3. Add the pesto and mix well.
4. Sift the flour with the baking powder and gradually add it to the mixture, stirring well.
5. Add the cheese cut into cubes and the shelled and coarsely chopped walnuts.
6. Pour the mixture into a greased and floured cake tin and bake in a preheated oven at 190°C for about 50 minutes. Serve warm or at room temperature.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

This savoury cake can also become a great accompaniment to cheese boards if prepared without the Tomino, which would otherwise mask the other flavours.

Serving suggestion

Serve with vegetable side-dishes and/or big leafy salads.

Wine selection

Chardonnay, Sauvignon blanc, Pinot noir, Barbera d'Asti.

Family tip

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Dish history

Ever thought of turning a typically sweet dish (a sort of sponge cake) into a savoury delicacy? If not, you should do now! This recipe shows you how to prepare an amazingly good tasting salty cake with some of the most traditional Italian ingredients such as Tomino cheese, pesto sauce and walnuts. Ideal for a dinner with friends, as an appetiser at parties and special occasions or to fill your lunchbox with.