Vegetarian Savory Plumcake

Method

1. Beat the eggs with a pinch of salt until fluffy.
2. Prepare the broccoli by sautéing them with chili and whole garlic cloves, then discard the garlic. Cook the pumpkin in a covered pan with a garlic clove until slightly tender.
3. Cut the smoked scamorza into small cubes.
4. Roughly chop the cooked broccoli and pumpkin.
5. In a bowl, combine the cold milk with the instant savory cake yeast.
6. Add the milk mixture to the beaten eggs and mix.
7. Add the sunflower oil and mix again.
8. Sift the flour and add it gradually to the mixture, stirring until incorporated.
9. Fold in the smoked scamorza, chopped broccoli and pumpkin, and grated Grana cheese.
10. Butter a plumcake mold, line with parchment paper, and pour in the batter. Tap the mold on the counter to release air bubbles.
11. Sprinkle sunflower seeds on top.
12. Bake in preheated oven at 180°C for at least 40 minutes.