The marbled plumcake with oil is a classic soft and delicious breakfast cake. For the creation of this plumcake, I used an ancient grain flour, Maiorca type 1, a variety of ancient wheat cultivated in Sicily for many centuries. A soft wheat with a high protein content, about 8 g per 100 g of flour. This type of flour is ideal for many uses, from cakes like donuts, cakes, and cookies to bread and pizza. I also recommend trying the water plumcake with blueberries, the very light citrus one and the one with vanilla with rice flour.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 1 cup sugar
- 5 cups Maiorca flour (soft wheat type 1) (or type 1 flour)
- 1 cup rice oil
- 2 tablespoons rum
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/4 cup oat milk
- 1 1/4 cups plain natural yogurt
Tools
- 2 Bowls
- 1 Whisk
- 1 Plumcake mold
Steps
In a bowl, pour the oil and sugar. Mix with a whisk until the sugar is dissolved. Add the eggs and yogurt and blend.
Pour in the flour with the baking powder and mix well with a spatula. Finally, add the rum.
Take half of the batter and put it in another bowl. Add the sifted cocoa and milk. Mix with a whisk.
Butter and flour a 12-inch plumcake mold. Using a spoon, alternate the white and dark batters.
Grease a knife with butter or oil. Make a cut along the entire surface of the plumcake.
Bake in a preheated static oven at 410°F for 30 minutes. Lower the temperature to 355°F and continue baking for another 20 minutes.
Perform the toothpick test, if it doesn’t come out dry, continue baking for another 5-7 minutes.
Remove from the oven and let rest in the mold for 15 minutes. Unmold and let cool on a wire rack.
Serve cold.
Tips
For using butter instead of oil in the amount of 240 g.
Replace Maiorca type 1 flour with a soft wheat type 1 flour.
Rice oil can be replaced with sunflower seed oil.
Rice oil can be replaced with sunflower seed oil.
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