Cream Plumcake

Here’s the recipe for the cream plumcake, a simple and soft dessert, perfect for breakfast or snack.

Ingredients

• 200 ml of fresh liquid cream
• 3 medium eggs
• 200 g of sugar
• 300 g of all-purpose flour
• 1 packet of baking powder for sweets
• 1 pinch of salt
• The grated zest of 1 lemon (optional)
• Powdered sugar for decorating (optional)

Preparation

1. Preheat the oven to 180 °C (356 °F) and butter and flour a plumcake mold, or line it with parchment paper.
2. In a bowl, beat the eggs with the sugar until you have a light and frothy mixture.
3. Add the liquid cream and continue to mix.
4. In another bowl, sift together the flour, baking powder, and a pinch of salt.
5. Gradually incorporate the dry ingredients into the egg and cream mixture, mixing gently to not deflate the batter.
6. If you like, add also the grated lemon zest to give a fresher aroma.
7. Pour the batter into the prepared mold and level the surface with a spatula.
8. Bake the plumcake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the plumcake from the oven and let it cool in the mold for a few minutes, then transfer it onto a wire rack to cool completely.
10. Once cool, you can sprinkle the plumcake with powdered sugar for an extra touch of sweetness and decoration.

Curiosity

The term “plumcake” comes from the English “plum cake”, literally “prune cake”, and historically referred to desserts made with dried fruit (such as plums or raisins). Today, in Italy, plumcake usually means a rectangular-shaped baked dessert, with or without fruit, very similar to our ciambellone (bundt cake).

Happy cooking and enjoy your meal!