The marbled plumcake with cocoa is a simple and delicious pantry cake. Great for breakfast and snacks, the marbled plumcake is soft, fragrant, good with cappuccino, tea, or a scoop of ice cream, but also with hazelnut Greek yogurt. It is prepared in a few steps and is easy to make. Get ready to take notes and prepare this marbled plumcake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 4.2 oz sugar
- 3.4 tbsp rice oil (or another seed oil of your choice)
- 4.4 oz plain or stracciatella yogurt
- 4.6 oz flour (+ 1 oz)
- 1 oz unsweetened cocoa powder
- 1 packet baking powder for cakes
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Plumcake Mold 7 x 4 inches
- 1 Scraper
- 1 Toothpick Cake tester
- 1 Cooling Rack
Steps
In the mixer bowl, beat the eggs with the sugar, then add the rice oil or another seed oil of your choice and the yogurt. Add the flour and sifted baking powder. Mix to combine the ingredients, then weigh the batter and divide it into two equal parts. Add 1 oz of flour to one and cocoa to the other. Mix well, then spoon the batters alternately into the plumcake mold until used up. With a knife or a scraper, cut the batter in the center; the cut will disappear but will help the plumcake rise evenly and split correctly. Bake in a preheated oven at 350°F (180°C) for 35 minutes. Check the doneness with a skewer or cake tester: if it comes out dry, the cake is ready. Remove it from the oven, take it out of the mold, and let it cool on a rack before slicing.
