Simple and truly delicious, this soft, fragrant and dairy-free cake is ideal for breakfast, a snack or a light dessert.
All you need are eggs, sugar, flour, oil and a couple of organic oranges, rich in flavour and vitamin C.
Don’t ask me why in Italy we call this type of cake “Plumcake” since there are no ‘plums’ involved.
It seems to derive from the English ‘Pound Cake’, but how it happened that “Pound” arrived in Italy and became “Plum” remains a mystery.
What I can tell you is that it is recognisable not only by its characteristic parallelepiped shape but also by the softness of the crumb and an unmistakable aroma.
Normally, the ingredients influence the cooking.
You can use all-purpose flour, but also wholemeal flour, or spelt flour;
organic eggs, organic oranges (I have a tree full of them again this year) since I will use both the juice and the zest;
Ingredients
- 250g flour
- 130 ml orange juice
- 110 g sugar
- 3 egg
- 130 ml rice oil
- 1orange peel
- 8 g cream of tartar
- 4 g bicarbonate
Instructions
- Turn on the static oven at 180°C
- In a bowl, beat the eggs with the sugar using an electric whisk . It will take just a few minutes, just enough time to mix the ingredients.
- Add the oil, grated zest and orange juice (130 ml) and mix.
- Also add the sifted flour and mix until you get a smooth and homogeneous mixture . Finally, just before pouring it into the mold, add the leavening agents. Pour the mixture into the mold previously lined with baking paper.
- Bake in a static oven preheated to 180 ° C for 35-40 minutes . Do the toothpick test and adjust with your oven.
- When your Orange Plumcake is ready, wait at least 15 minutes for it to cool. Then remove it from the mold and serve it on the serving plate sprinkled with icing sugar . You will feel how soft it is!
