Easy difficulty – Preparation 10 minutes – Cooking 45 minutes
Ingredients for 8 people
75 g water | 5 g of salt | 225 g of butter | 275 g of wheat semolina | hard regrind | 30 g of potato starch or starch | 75 g of maltitol | 30 g of whole milk | 115 g of parmesan grated | 5 eggs | 10 g of instant yeast for savory pies | 150 g of Taggiasca olives pitted | 50 g pine nuts | Marjoram q.b. | Pepper q.b.
1. Pour the water into a pot and put it on the fire. We add the butter cut into chunks, milk, salt, a pinch pepper and let it cook.
2. As soon as the mixture arrives to a boil, we add whole durum wheat semolina and mix with a spoonful of wood until the mass, well amalgamated, it does not begin to detach from the walls of the pot.
3. Transfer the mixture inside the planetary mixer (we mount the whisk “leaf”), add the maltitol and start the car. Aside from, in one bowl, mix the Parmesan grated, starch and yeast.
4. We pour the powder mix like this obtained inside the planetary mixer, while it is running. Following, add the beaten eggs, incorporating them little by little.
5. We knead the ingredients until the mass is well amalgamated, finally we join the chopped marjoram, pine nuts (leaving a little aside) and olives sliced and well drained.
6. We pour the dough into one mold for non-stick plum cake and spread on the surface the remaining pine nuts. bake at 210 degrees for ten minutes. Then, we continue cooking at 160 degrees for another 25 minutes.
7. We remove the pulm cake from the oven and let it cool completely, before pulling it out from the mold. Let’s cut it into slices and bring it to the table.