Hazelnut and Ginger Plumcake

Here is the recipe for the hazelnut and ginger plumcake, with an Italian touch that makes it even more delicious.

Ingredients

• 200 g of toasted and finely chopped hazelnuts
• 180 g of type 00 flour
• 150 g of brown sugar
• 100 g of soft butter
• 3 eggs
• 100 ml of milk
• 1 teaspoon of grated fresh ginger
• 1 sachet of baking powder
• A pinch of salt
• Icing sugar (for decoration, optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, beat the eggs with the brown sugar until the mixture is frothy and light in color.
3. Incorporate the soft butter into the egg mixture, continuing to stir.
4. Add the grated fresh ginger and mix well.
5. In a separate bowl, mix together the sifted flour, chopped hazelnuts, baking powder, and a pinch of salt.
6. Combine the dry ingredients with the wet ingredients alternating with the milk, mixing gently with a spatula until you have a smooth mixture.
7. Butter and flour a plumcake mold or line it with parchment paper.
8. Pour the batter into the mold and level the surface.
9. Bake for about 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the plumcake cool in the mold for a few minutes, then unmold it and let it cool completely on a wire rack.
11. If desired, before serving, dust the surface with icing sugar.

Curiosity

In Italy, plumcake is often associated with a breakfast or snack cake. The addition of ginger, usually used in Asian cuisine, is relatively recent in Italian pastry, but offers a lively zest that pairs well with the toasted aroma of hazelnuts.

Remember that hazelnuts are the stars of Piedmontese cuisine, so with this dessert, you are bringing a piece of Italian tradition to your table. If you want to experiment further, try replacing part of the flour with hazelnut flour for an even more intense aroma.

Happy cooking and enjoy your meal!