Orange Plumcake

Here’s the recipe for a delicious orange plumcake with an Italian twist.

Ingredients

• 200 g of all-purpose flour
• 200 g of sugar
• 3 large eggs
• 100 g of butter at room temperature
• Grated zest of 1 large orange (organic if possible)
• 120 ml of fresh orange juice
• 1 packet of baking powder for cakes
• A pinch of salt
• Powdered sugar (for decoration)

Preparation

1. Preheat the oven to 180 °C and prepare a plumcake mold by greasing and flouring it, or lining it with parchment paper.
2. In a bowl, beat the eggs with the sugar until you obtain a frothy and pale mixture.
3. Add the soft butter to the mixture and continue mixing.
4. Incorporate the grated orange zest.
5. Mix the orange juice into the mixture and stir well.
6. Sift the flour with the baking powder and salt, then add them to the liquid mixture, mixing gently to avoid the formation of lumps.
7. Pour the batter into the prepared mold and level the surface with a spatula.
8. Bake in the oven for about 40-45 minutes or until a toothpick inserted in the center of the plumcake comes out clean.
9. Once baked, let it cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.
10. Dust with powdered sugar before serving.

Curiosity

Despite its name, plumcake is not originally from Italy, but of Anglo-Saxon tradition. However, the Italians have adopted this dessert and created many variations, including the orange one which corresponds to the Mediterranean style of using local citrus fruits. The use of orange gives a freshness and a slight acidity that balances the sweetness of the plumcake, making it ideal for an energizing breakfast or a refined snack.