In the gluten version, the only ingredients that change (compared to the gluten-free version) are the use of all-purpose flour with added wheat starch (aka wheat flour) which gives greater softness, and the baking powder, such as Bertolini, Paneangeli, etc.

As for gluten-free dessert mixes, try to use one that does not contain sugar and leavening agents inside, otherwise, the plumcake might become inedible.

All other ingredients, doses, and the preparation method remain the same for both versions.

Enjoy the process.

1) Preheat the oven to 350°F and line a 11-inch loaf pan with parchment paper.

2) Start preparing your coffee plumcake without milk and butter by sifting the flours and baking powder together in a bowl; set them aside for now.

In the case of cream of tartar, remember to add the baking soda as described in the gluten-free version ingredients.

3) Crack the three eggs into another bowl.

4) Add the sugar and oil, and mix until fully combined, using a steel whisk or electric beaters; this step takes about a minute, no more, as we are not whipping the mixture, just combining.

5) Add the sifted flours with the baking powder, salt, vanilla, liqueur, water, and instant coffee.

6) Mix all ingredients until you get a very fluid, almost liquid mixture.

7) Pour the mixture into the mold, level it with the back of a spoon, and place it immediately in the hot oven, at mid-height, for about 40/45 minutes.

To check proper cooking, stick the plumcake with a long wooden or steel skewer which should come out perfectly dry. When the plumcake is done, take it out of the oven and let it cool slightly before removing it from the mold to prevent it from breaking, given its softness.

Let it cool completely before glazing.

8) Glaze the plumcake

Before glazing, place the cake on a sheet of parchment paper placed inside a pan.

9) Coarsely chop more than half of the peanuts.

10) Melt the dark chocolate in a bain-marie, already broken into pieces.

11) As soon as the chocolate is completely melted, remove it from the heat, add the oil, and stir quickly to make the chocolate as fluid as possible, add the chopped peanuts, stir again and pour the obtained glaze over the plumcake.

12) Spread it over the cake with a spatula or the back of a spoon to make it as even as possible (even though I didn’t do it, because I like the glaze to be felt under the teeth). Decorate the plumcake immediately with the remaining whole peanuts, according to your preference.

Transfer the glazed plumcake to the fridge and let it rest for half an hour; in this time the glaze will solidify.

When the glaze is solidified, remove the excess and transfer the cake to the serving plate. If the temperature at home is too high, I recommend keeping the plumcake in the fridge, in a cake holder, and taking it out 20 minutes before serving, to soften the plumcake dough, which will be more compact due to the cold of the fridge.

The cake should be cut with a very sharp knife.

Bon appetit.