The orange plumcake is a soft and fragrant dessert, able to release all the intense and natural aroma of this delicious citrus fruit.
It’s a simple yet tasty dish, ideal to enjoy at breakfast to start the day sweetly or as a delicious break at any time.
Thanks to its genuine goodness, it easily wins over both adults and children.
Its preparation is within everyone’s reach: few ingredients, clear steps, and a consistently satisfying result.
This makes it perfect even for those with little kitchen experience who still want to bring a homemade, fragrant, and inviting dessert to the table.
It’s delicious accompanied by a drizzle of melted dark chocolate, creating an irresistible contrast between the citrus aroma and the intense flavor of cocoa.
Also great served with a dollop of custard or whipped cream: everything that pairs well with orange becomes a perfect accompaniment for this dessert.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 274.59 (Kcal)
- Carbohydrates 45.10 (g) of which sugars 22.76 (g)
- Proteins 4.98 (g)
- Fat 9.54 (g) of which saturated 5.86 (g)of which unsaturated 3.48 (g)
- Fibers 1.30 (g)
- Sodium 57.07 (mg)
Indicative values for a portion of 70 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
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 oranges (untreated)
- 3 eggs (medium)
- 7 tbsp butter
- 1 packet baking powder
- 1/2 packet vanillin
- 1 pinch salt (fine)
- to taste powdered sugar
Tools
- 1 Saucepan
- Bowls
- 1 Sieve
- Citrus Juicer
- 1 Spatula
- Electric Whisk
- 1 Mold 10.5 inches
Steps
To prepare the orange plumcake, start by melting the butter in pieces in a saucepan over very low heat.
Do not let it fry.
Then let it cool.
Butter and flour a non-stick mold for plumcake.
Sift the flour with the baking powder.
Using two bowls, separate the yolks from the egg whites and beat the egg whites with the electric whisk.
Then, with the help of the electric whisk, work the yolks with the grated zest of an untreated orange and the sugar.
You will obtain many crumbs.
Add the filtered orange juice and, while continuing to whisk the mixture with the beaters, add the butter.
Next, add the sifted flour with baking powder in several additions.
While incorporating it, also add the egg whites to the bowl.
At this point, use a spatula to incorporate them. Finally, add a pinch of fine salt and mix.
After obtaining a well-mixed batter, pour it into the mold and level by gently shaking.
Bake in a static oven, preheated to 350°F (180°C), on the middle rack for about 45 minutes.
After 30 minutes of baking, rotate the cake to ensure even exposure to the oven’s hotter areas.Perform the toothpick test before removing from the oven.
It must come out dry, otherwise extend the cooking time.
Once cooled, remove the plumcake from the mold and sprinkle with powdered sugar.
The orange plumcake is now ready.
Storage
Under a glass dome or in an airtight container for cakes, at room temperature, for about 4 days.
