The orange plumcake is a soft and fragrant dessert, perfect for accompanying a tasty snack or breakfast. The freshness of the orange blends magnificently with the softness of the dough, creating a balance of flavors that delights the palate. Easy to prepare, this plumcake is also ideal for those who are new to cooking. With just a few simple ingredients, without butter and milk, you can make a baked dessert with that citrus scent, bringing a touch of sunshine to your table. If you like plumcakes, try the lemon plumcake, the chocolate plumcake, and the rice flour plumcake.
Let’s get to work and prepare the orange plumcake together.
OTHER SOFT DESSERTS FOR BREAKFAST OR SNACK
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the orange plumcake
- 1 cup orange juice
- 1 orange zest
- 3 eggs
- 2 cups all-purpose flour
- 3/4 cup cornstarch
- 1 packet baking powder
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 1 tablespoon powdered sugar
Tools
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- Citrus Juicer
- Electric Whisks
- Loaf Pan 12 inches
Steps for preparing the orange plumcake
Juice the oranges to collect 1 cup of juice. Grate the zest of one orange. In a bowl, collect 3 whole eggs and beat them with the electric whisks until light and frothy.
When the eggs are well beaten, add the vegetable oil in a thin stream while continuing to mix with the electric whisks. Incorporate the sifted flour with cornstarch and baking powder. Add the orange juice, grated orange zest, salt, and mix everything until you have a homogeneous mixture.
Line a loaf pan with parchment paper (mine is 12 inches long). Bake in a preheated oven at 338°F, fan-assisted, for about 55 minutes. Always do the toothpick test. Let cool, remove from the pan, and dust with powdered sugar.
Storage
Store the plumcake under a glass dome for 4-5 days.
