This orange plum cake without milk and butter is the ideal solution for a wholesome snack and a light breakfast, perfect for the whole family. Originally made as a homemade treat for school snacks, it is practical to carry, easy to slice, and appreciated even by the little ones thanks to its delicate and fragrant taste.
The orange gives the dough an intense and natural aroma, while the absence of milk and butter makes this plum cake lighter without sacrificing softness.
It is a simple recipe, also suitable for those looking for lactose-free desserts or lighter alternatives to classic plum cakes.
Perfect for breakfast, this orange plum cake is also great as a mid-day snack. Additionally, it easily keeps for several days, maintaining its fragrance and softness. A stress-free dessert, ideal to prepare in advance and always have ready, that smells like home and simplicity.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall, Winter
- Energy 249.82 (Kcal)
- Carbohydrates 40.04 (g) of which sugars 16.37 (g)
- Proteins 4.30 (g)
- Fat 9.32 (g) of which saturated 1.72 (g)of which unsaturated 7.29 (g)
- Fibers 3.54 (g)
- Sodium 98.90 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Orange Plum Cake without Milk and Butter
- 4 oranges
- 3 eggs (medium)
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1 packet baking powder
- 1/2 cup cornstarch
- 1 3/4 cup flour
- 1 pinch salt
Tools for Preparation
- 1 Mixer electric mixer
- 1 Loaf Pan loaf pan
- 1 Parchment Paper parchment paper
- 1 Citrus Juicer citrus juicer
Steps
Start by washing the oranges well and squeezing the juice using the citrus juicer. Set it aside.
In a bowl, break the eggs and beat them with an electric mixer along with the sugar. Let the mixer work until the mixture becomes light and frothy, then add the vegetable oil and continue mixing.
Now, with the mixer still running at medium speed, gradually add the flour, baking powder, and cornstarch, until everything is well incorporated into the batter.
Finally, add the orange juice in a thin stream. The batter will be semi-thick; finish with a pinch of salt.
Pour the batter into a loaf pan lined with parchment paper and bake in a fan oven at 340°F for 50 minutes. Perform the toothpick test before removing from the oven.
Various Tips
To make this cake even more fragrant, in addition to orange juice, you can also add grated orange and lemon peel or vanilla extract.
With the same batter, you can also make very soft muffins, just use the appropriate pan and bake in a static oven at 355°F for 35 minutes.
Food Organizer Tips – Questions and Answers
How to store the orange plum cake to keep it soft longer?
Once completely cooled, the orange plum cake should be stored wrapped in plastic wrap or inside an airtight container. This way it stays soft and fragrant for 3–4 days at room temperature. Avoid the refrigerator, which tends to dry out the cake: it’s better to keep it in the pantry, away from heat sources. Cut only the necessary slices to preserve its softness.
Can the orange plum cake without milk and butter be frozen?
Absolutely yes. The plum cake freezes very well, already portioned. Wrap each slice in plastic wrap and then place it in a freezer bag. It keeps for up to 2 months. To consume, just let it thaw at room temperature or put it in the microwave for a minute: it will be soft and fragrant as if freshly made.
