The CHOCOLATE and AMARETTI PLUMCAKE is an irresistible dessert, perfect for lovers of intense and refined flavors.
The aroma of orange perfectly combines with dark chocolate and amaretti, while the mascarpone in the dough gives it an incredibly soft and moist texture.
Tall, fragrant, and delicious, this plumcake is ideal for special breakfasts, snacks, or even as a dessert.
A gluten-free recipe that will win you over at the first bite!
For baking, I use 👉THIS lidded mold, I find it very convenient and it gives excellent results, but a regular plum cake mold works just fine.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (at room temperature)
- 1 cup brown sugar
- 2 cups gluten-free cake flour
- 7 oz mascarpone
- 1/3 cup vegetable oil
- 3 oz dark chocolate
- 1 1/2 oz amaretti (plus some for decoration)
- 1 pinch salt
- 1 orange (zested and juiced)
Steps
Beat the eggs with the sugar for a long time, when they are pale and frothy add the pinch of salt, continue with the mascarpone and oil, still beating with the whisks. Also add the grated orange zest and 3 tablespoons of juice.
Mix and sift the dry ingredients, then flour and baking powder, then combine them with the egg mixture.
Chop and melt the chocolate in a double boiler or in the microwave (in this case, 30 seconds at maximum power, stir and repeat until fully melted).
Take about 1/3 of the batter and add the melted chocolate. To the rest of the batter, add the coarsely crumbled amaretti with your hands.
Pour into a plumcake mold lined with parchment paper, alternating the two batters to have a marbled effect. Decorate with some amaretti.
Bake in the oven at 350°F for 50 minutes.
I used a mold with a lid, I baked for the first 30 minutes with the mold closed and for another 20 without the lid
FAQ
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👉 For the version WITH gluten, you can simply replace the flour mix with all-purpose flour in the same quantity
👉Naturally, every oven is different, always check the cake towards the end of cooking and do the toothpick test before removing from the oven.
