The two-tone spelt and almond plumcake is a soft and delicious breakfast cake, great for dipping in your cappuccino or favorite plant-based drink. For me, the perfect weekend breakfast is always at home with coffee, frothed oat milk, and something good made by me. And for this morning, I thought of the two-tone spelt and almond plumcake. Delicious and the day started well!
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a 22 x 12 cm plumcake mold.
Almond powder is commonly referred to as flour. But flour is made from grains. Almonds are nuts, so the more correct term is powder.
If you prefer, you can skip the almond powder and use 1 1/2 cups of spelt flour.
- 1 cup spelt flour
- 1/2 cup almond powder
- 1/2 cup rice oil (or other vegetable oil of your choice)
- 3/4 cup sugar
- 3 eggs (medium)
- 1 packet baking powder for desserts
- 1/4 cup milk
- 3 oz dark chocolate
- 2 tablespoons unsweetened cocoa powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Saucepan
- 1 Bowl
- 1 Mold for plumcake 22 x 12 cm
- 1 Cooling Rack
- 1 Toothpick Cake tester
Steps
In the bowl of the mixer, beat the eggs with the sugar until they are light and fluffy. Then add the flour, almond powder, and oil in a slow stream. Finally, add the baking powder. Divide the batter into two parts. In a saucepan, melt the chocolate in the milk, add the cocoa, and mix well. Add the melted chocolate cocoa mixture to one of the two batters. Grease and flour a 9 x 5-inch plumcake mold and pour in the light batter, then pour in the dark batter. With a slightly oiled knife, cut the plumcake in the center along the length. The cut will disappear but will allow the cake to rise properly. Bake the plumcake in a preheated static oven at 350°F for 40 minutes, but always do the toothpick test to see if the cake is done. If the toothpick comes out dry, it’s ready to be removed. Take it out of the mold and let it rest until cool on a rack before slicing.
