BICOLORED PLUMCAKE
The classic pantry dessert, this Bicolored Plumcake: soft, fragrant, incredibly delicious, and above all, easy to prepare, perfect for everyday breakfast or snack.
A recipe I’ve been making forever, practically my signature dish, which I ate as a child and still enjoy now as an “adult” with the whole family.
A simple dessert to prepare, even with children on a winter afternoon, and once ready, it stays soft for days.
The recipe for the Bicolored Plumcake is really easy and quick and does not require special cooking skills: the important thing is to make two different colored batters that are then mixed into the plumcake mold, alternating or swirling them to achieve a marbled effect.
If you wish, you can also flavor the white part with grated orange or lemon peel or vanilla or use coconut or coffee yogurt instead of plain yogurt, with its neutral taste.
A dessert made with simple ingredients that we often already have at home, without butter, those classic timeless cakes that are foolproof, which once tried, you won’t leave anymore.
It does not require particular attention during preparation, and once the contrasting colored batters are ready, simply pour them into the mold, alternating or if you prefer, they can remain distinct, maybe creating a colored heart (with cocoa) only in the center.
So, if you were looking for a delicious but not too caloric, soft, and super delicious Plumcake, you’ve come to the right place!
If you are looking for other perfect ideas for everyday snacks or breakfast, also check out these recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 PEOPLE
- Cooking methods: Oven
- Cuisine: Italian
- Energy 254.68 (Kcal)
- Carbohydrates 39.72 (g) of which sugars 18.08 (g)
- Proteins 5.37 (g)
- Fat 10.14 (g) of which saturated 2.14 (g)of which unsaturated 7.49 (g)
- Fibers 1.84 (g)
- Sodium 19.88 (mg)
Indicative values for a portion of 80 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
- 1.75 cups all-purpose flour
- 0.75 cups sugar
- 2 eggs (about 2 large)
- 0.5 cups whole milk
- 0.3 cups sunflower oil
- 0.25 cups unsweetened cocoa powder
- 1 packet baking powder (16 g)
- 0.25 cups potato starch
- 1 orange zest (or organic lemon)
- butter (for greasing the mold)
- as needed flour (for the mold)
Tools
- 2 Bowls
- Electric whisk
- Spatula
- Plumcake Mold
Steps
Mix the sugar and the grated zest of an orange in a bowl with a whisk. Add the sunflower oil, continuing to mix, then the milk, and finally the flour previously sifted with the baking powder. Keep mixing until it becomes a homogeneous mixture.
Divide the batter in half into two bowls, in one, add the sifted unsweetened cocoa powder and incorporate with a spatula trying to avoid forming lumps, in the other add the potato starch and again using a spatula, combine everything.
Take a Plum Cake mold (10″ x 4.3″), butter it and flour it, then begin to pour the two batters alternately but following a “free pattern”, there are no rules, the important thing is to alternate the two colors. Bake in a preheated static oven at 356°F for about 40-45 minutes. Before removing, perform the toothpick test. Remove the cake from the oven and let it cool before taking it out of the mold. Serve sliced, dusted with powdered sugar, if desired.
NOTES
To make the Plumcake even more delicious, you can add chocolate chips to the white batter or decorate the surface with sugar sprinkles before baking.
THERMOMIX VERSION
If you have a Thermomix, here is the procedure to prepare the Bicolored Plumcake. Pour eggs and sugar into the closed lid hole and set speed 4 for 5 minutes. Add the flour, sunflower oil, milk, baking powder packet, and orange zest, and mix for 1 minute at speed 3. Divide the batter into 2 parts, leaving one in the Thermomix bowl. To this, add the unsweetened cocoa powder and mix for 30 seconds at speed 4. You are now ready to pour your bicolored batters into the Plum Cake mold, alternating them.
STORAGE
Once ready, the bicolored Plumcake can be stored, closed in a cake container or under a glass dome, in a cool and dry place for up to a week. If needed, it can be frozen; in this case, I recommend portioning it first.
