Two-Tone Plumcake

The two-tone plumcake is a delicious and visually captivating dessert, perfect for an energizing breakfast or a snack. Here is a basic recipe to prepare it:

Ingredients

• 180 g of soft butter
• 180 g of granulated sugar
• 3 large eggs
• 180 g of all-purpose flour
• 1/2 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of vanilla extract
• 2 tablespoons of unsweetened cocoa powder
• 3 tablespoons of milk

Preparation

1. Preheat the oven to 180°C (356°F) and butter a plumcake tin.
2. In a large bowl, cream the soft butter with the sugar until the mixture is fluffy and light in color.
3. Incorporate one egg at a time, making sure to mix well after each addition.
4. Add the sifted flour with the baking powder and a pinch of salt and fold gently to avoid lumps.
5. Divide the dough into two parts: add the vanilla extract to one and the sifted cocoa diluted with milk to the other to obtain a homogeneous mixture.
6. Alternately pour the mixtures into the prepared tin to create the two-tone effect.
7. With the tip of a knife, create light wavy movements on the surface to slightly mix the two colors.
8. Bake for about 40 minutes or until a skewer inserted in the center of the plumcake comes out clean.
9. Remove from the oven and let the plumcake cool in the tin for about 10 minutes before unmolding and letting it cool completely on a wire rack.

Curiosity

The name “plumcake” comes from the English “plum cake”, which originally referred to a dessert with plums (plums). However, over time, the term has also come to denote various types of baked cakes, not necessarily containing plums, but often characterized by the elongated shape given by the plumcake mold.