Plum cake with peppers, olives and Pecorino

chef

Gianluca Galliera

Other Ingredients

5 g basil

15 g instant yeast

pepper

salt

50 g grated Parmigiano Reggiano cheese

3 egg yolks ‑ 3 whipped egg whites

100 g cream

100 g milk

50 g potato starch

250 g flour

Pour the flour and potato starch into the bowl of a planetary mixer fitted with a whisk and add the milk, fresh cream, egg yolks, the cream of pecorino, salt, and pepper, and mix to a smooth dough. Then replace the whisk with a beater for mixing and add the grated Parmigiano Reggiano, the yeast, the basil in julienne strips, the Nostraline olives and the peppers coarsely chopped with a knife. Mix all the ingredients at medium speed for a few minutes. Finally add the hand‑whipped egg whites. Grease a rectangular plum cake mould with the non‑stick spray, pour in the mixture, decorate with the Nostraline olives and bake in a preheated oven at 170° C for about 60 minutes.