Discovering the recipe for Plumcake with Robiola Cheese and Berry Drops by chance while at work! That’s what I’ll be sharing in the coming paragraphs. Many of you, reading my blog, may know I’ve changed jobs. I’m currently a cashier in a supermarket. You might wonder what this work story has to do with the recipe?!? You’re right to ask because it’s the setting of the discovery.
I was on duty at the register. An elderly lady, I would say in her eighties, came without a cart, intent on reaching the register without dropping any of the 7 little boxes she was struggling to hold, pressing them against herself. She found me at register 16, which was free. While processing her items, I noticed 7 small, identical boxes. Looking closer, I discovered they were Berry Drops. My curiosity grew; Grandmas are always the sacred temple of recipes, so I asked, “Excuse me, ma’am, are you making a cake?” She looked at me with a slightly puzzled expression. I don’t think it’s common for cashiers to ask such questions. She replied with the loving tone of a Grandma: “Yes, I bake cakes for the weekend because my grandchildren are visiting.” Bam!! Great Grandma, but let’s get to the recipe this sweet Grandma will make? I then asked what she was preparing. She sweetly, kindly, and proudly replied: “I’m making a plumcake with robiola cheese. You take this, do that, bake it, and then eat it!” I thanked the lady, who in the meantime had packed her precious Berry Drops and mentally noted down the recipe.
Now that I’ve shared the story behind this recipe, let’s talk about the recipe itself. It’s simple, quick, and with few ingredients. The lady explained it to me in the few minutes at the register. It was clear she was used to making it from memory, without even needing a kitchen scale anymore. So take two minutes to read the recipe and especially buy those Berry Drops and try it! You won’t regret it; everyone at my house loved it. I took the photos you see yesterday morning, and by yesterday evening the plumcake with robiola cheese was already less than half.
If I may, I would also recommend another perfect dessert for breakfast or a snack, the Berry and Coconut Cake with a delightful fragrance. An easy, quick, and delicious recipe you can find here on my recipe blog.
I must admit, I didn’t know about the Berry Drops, acknowledging my ignorance—there’s always something new to learn in the kitchen, as my mom used to say. The lady also told me that every year she makes Homemade Panettone with Berry Drops because her children and grandchildren don’t eat candied fruits or raisins. I totally get them! Oh, since we’re on the topic, this Plumcake with Robiola Cheese and Berry Drops is perfect for celebrating Mother’s Day! Soft and light, you can easily make it and gift it to your Mom to enjoy for breakfast.
But let’s get to the recipe for the sweet plumcake with robiola cheese. First, let me remind you that as a big fan of this cake, you will find many plumcake recipes on the blog, both sweet and savory, all designed for a 10-inch mold like mine. If you don’t have the mold and want to buy it, you can do so by clicking here.
If you enjoy Robiola Cheese and its sweetness, also try the recipe for Robiola Cheese Cake with Nutella
Below, you’ll find links to the most-read plumcake recipes on the blog! I also remind you that you can become a follower of the Facebook fan page by clicking Le Ricette di Bea or the Instagram profile by clicking here. I’ll be waiting for you in the morning with the Recipe of the Day and many other food-related contents!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8 – 9 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 232.30 (Kcal)
- Carbohydrates 38.08 (g) of which sugars 17.26 (g)
- Proteins 8.15 (g)
- Fat 6.27 (g) of which saturated 1.20 (g)of which unsaturated 1.65 (g)
- Fibers 3.15 (g)
- Sodium 84.48 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (at room temperature)
- 1 robiola cheese
- 1/4 cup sugar
- 1 2/3 cups flour (for soft cakes)
- 3 tbsps cornstarch (or maizena)
- 1/3 cup berry drops
- 1 packet baking powder
- 4 tsps milk (at room temperature)
- 1/4 cup sugar crystals
- 2 pinches brown sugar
- 1 pinch salt
Tools
- 1 Bowl
- 1 Spatula
- 1 Scale
- 1 Electric whisk
- 1 Oven
- 1 Plumcake Mold
Steps
Start by preheating the oven to 320°F in static mode. Meanwhile, grab a bowl and crack the two room-temperature eggs into it, then turn on the electric whisk. Be mindful of the egg temperature; they won’t work well if they’re cold from the fridge. I explained in the article 5 Mistakes to Avoid When Preparing a Cake that using cold eggs in desserts is never a good idea. Then add the white sugar and continue to work the mixture until it becomes creamy. Also add the milk, in this case also at room temperature. Lastly, add the Robiola Cheese. Mix the batter well. You should now have a good consistency; it shouldn’t be too runny or too lumpy.
Sift the flours: flour for soft cakes, cornstarch or maizena, and baking powder packet. Then proceed with the preparation. Incorporate the flours into the liquids using a spatula or reduce the electric whisk’s speed to the lowest setting. Add 2 tablespoons of berry drops to the mixture and gently fold them in with the spatula.
Take the 10-inch plumcake mold and lightly grease the bottom with some seed oil or butter. As you prefer, I always use seed oil. Now pour the mixture into the mold. Sprinkle the surface of the robiola plumcake with some more berry drops and sugar crystals. Also, take a few pinches of brown sugar, which will help create the classic and delicious crust of the plumcake during baking.
We are now ready to bake our Plumcake with Robiola Cheese and Berry Drops. Place the mold in the center of the oven. Let it bake at 320°F for about 20 minutes. After this time, increase the temperature to 340°F and continue for another 10 minutes. A tip: after 25 minutes of baking, take a long toothpick and check if it’s cooked internally. From experience, my oven is quite old, and generally around that time, the cakes are ready to be taken out. So if your oven also occasionally has temperature or baking issues, try this test. Then take out the cake with robiola cheese and let it cool completely. Remove the cake with robiola cheese and berries from the mold and before serving, if you like, you can dust it with powdered sugar as I did! I just have to remind you that I’m waiting for you on the blog’s social channels, of which you also find the links just below, and I wish you bon appétit!!!
Storage:
You can store the Plumcake with Robiola Cheese and Berry Drops in a cake container, wrapped in a cloth to retain moisture and prevent it from drying out internally. The uniqueness of Plumcakes is their moisture, which sets them apart from cakes and bundt cakes.
