The Orange Plumcake is a fragrant orange cake, very soft, sprinkled with powdered sugar, perfect for breakfast or a snack.
Easy to make and delicious, without butter in the dough, this fragrant orange cake has a very moist texture, thanks to the presence of mascarpone, making it very tender. I used one orange, not very large, (both the zest and the juice) and the zest of half a lemon, for a vitamin boost. Try it! It’s perfect for the winter season.
A tip: use organic citrus fruits, untreated on the surface.
If you want, you can also add chocolate chips to the dough: orange and chocolate are known to go very well together.
Now let’s see together how to make the Orange Plumcake. Prepare the ingredients as we begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious breakfast recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (at room temperature)
- 2/3 cup sugar
- 1 pinch salt
- 9 oz mascarpone (or Greek yogurt)
- 1/2 lemon (zest grated)
- 1 orange (organic, not very large – zest and juice)
- 6 tbsp vegetable oil
- 1 1/2 cups flour
- 1 1/2 tbsp potato starch (or cornstarch)
- 1 packet baking powder
- to taste butter (for the mold)
- to taste flour (for the mold)
- to taste powdered sugar
Tools
To make the Orange Plumcake you need:
- 1 Stand mixer
- 1 Citrus juicer
- 1 Plumcake mold
Steps
HOW TO MAKE THE ORANGE PLUMCAKE
First, preheat the oven to 350°F, in “static” mode.
In the stand mixer (or with an electric mixer), beat the whole eggs with the sugar and a pinch of salt until you get a light and frothy mixture. Add the mascarpone (or Greek yogurt if you prefer) a little at a time and mix well.
Grate the lemon zest and add it to the mixture; grate the zest of a small orange (preferably organic), squeeze the juice and add them to the mixture as well. Still stirring, pour the oil in a thin stream.
In a separate bowl, sift the flour, the potato starch, and the baking powder; add the flour mix a little at a time to the dough. Gently mix with a spatula from top to bottom to avoid deflating the mixture. You should obtain a soft and homogeneous batter.
Butter and flour a 10-inch plumcake mold and gently pour the batter into it to avoid deflating it.
Bake in the preheated oven for approximately 40–45 minutes. My plumcake was done after 43 minutes.
Baking times vary from oven to oven. To check if it’s cooked, insert a toothpick in the center of the cake. If it comes out clean, it’s done. If it’s sticky and moist, the cake is not ready yet.
Let the plumcake cool completely. Once at room temperature, sprinkle with powdered sugar. It’s ready. Enjoy!
Until the next recipe
Storage
You can store the orange plumcake at room temperature for 2–3 days, as long as it’s closed in an airtight container or covered with plastic wrap.
Tips and Suggestions
– If you want, you can also add chocolate chips to the dough: orange and chocolate are known to go very well together.
– Additionally, instead of powdered sugar, you can cover the cake with a glaze made with powdered sugar and orange juice, without cooking. Proceed as follows: place 100 g of powdered sugar in a container, add the filtered juice of 1 orange a little at a time, and mix well. Once the desired consistency is reached, sprinkle your cake, let it solidify, and then serve.
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