The orange plumcake is a soft and fragrant cake, capable of releasing the intense and natural aroma of this delicious citrus fruit.
It’s a simple yet tasty preparation, perfect to enjoy at breakfast to start the day sweetly or as a delicious break at any time.
Thanks to its genuine goodness, it easily wins over both adults and children.
Its preparation is accessible to everyone: few ingredients, clear steps, and a consistently satisfying result.
This makes it perfect even for those with little kitchen experience but who want to bring a homemade, fragrant, and inviting dessert to the table.
It’s delicious accompanied by a drizzle of melted dark chocolate, creating an irresistible contrast between the citrus aroma and the intense taste of cocoa.
It’s also great served with a dollop of custard or whipped cream: anything that pairs well with orange becomes a perfect accompaniment for this cake.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 274.59 (Kcal)
- Carbohydrates 45.10 (g) of which sugars 22.76 (g)
- Proteins 4.98 (g)
- Fat 9.54 (g) of which saturated 5.86 (g)of which unsaturated 3.48 (g)
- Fibers 1.30 (g)
- Sodium 57.07 (mg)
Indicative values for a portion of 70 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 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 oranges (untreated)
- 3 eggs (medium)
- 1/2 cup butter
- 1 packet baking powder
- Half packet vanillin
- 1 pinch salt (fine)
- to taste powdered sugar
Tools
- 1 Saucepan
- Bowls
- 1 Sieve
- Citrus Juicer
- 1 Spatula
- Electric Whisks
- 1 Mold 10.5 inches
Steps
To prepare the orange plumcake, start by melting the butter in pieces in a saucepan, over very low heat.
Do not let it fry.
Then let it cool.
Butter and flour a non-stick plumcake mold.
Sift the flour with the baking powder.
Using two bowls, separate the yolks from the whites and beat the latter until stiff with electric whisks.
Then, still with the help of the electric whisks, work the yolks with the grated peel of an untreated orange and the sugar.
You will get many crumbs.
Add the filtered orange juice and, still beating the mixture with the whisks, add the butter.
Then, in several stages, the sifted flour with the baking powder.
While incorporating it, also pour the egg whites into the bowl.
At this point, use a spatula to incorporate them. Finally, add a pinch of fine salt and stir.
After obtaining a well-homogeneous mixture, pour it into the mold and level it by gently shaking.
Bake in a static oven, preheated to 350°F, at the middle level of the oven for about 45 minutes.
After 30 minutes from when the cake was put in the oven, reverse its position to ensure uniform exposure to the hottest part of the oven.Perform the toothpick test before removing from the oven.
It should come out dry; otherwise, extend the cooking time.
Once cool, remove the plumcake from the mold and sprinkle with powdered sugar.
The orange plumcake is now ready.
Storage
Under a glass dome, or in an airtight cake container, at room temperature, for about 4 days.
