The citrus plumcake is a delicious breakfast or snack cake with a citrus aroma. Light but with an intense flavor, it is made with the juice and zest of untreated organic citrus fruits, without butter and milk. Citrus fruits are evergreen plants with flowers called ‘zagare’ with an intoxicating fragrance producing these delightful fruits rich in vitamin C.

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Difficulty: Very Easy
Cost: Medium
Preparation time: 25 Minutes
Portions: 10-12
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

6 eggs
1 cup sugar
1/3 cup orange juice
1 1/2 tbsp lemon juice
2 tbsp orange zest
1 tsp lemon zest
1 tbsp baking powder
1 pinch salt
2 1/2 cups all-purpose flour
7 oz rice oil

Tools

1 Mixer
1 Plumcake Mold
1 Bowl

Steps

Break the eggs into a bowl and add the sugar and salt. Whip at maximum speed with an electric mixer until the mixture is frothy and light.
Gradually add the oil while continuing to beat at medium speed.
Add the citrus zest.
Mix in the sifted flour with the baking powder, alternating with the citrus juice, always mixing with the beaters.
Pour the mixture into a 12-inch greased and floured plumcake mold.
Grease a small knife with butter or oil. Make a cut along the whole surface of the plumcake.
Bake at 356°F in a preheated static oven for 40 minutes.
Remove from the oven and let cool before removing from the mold.