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

As for gluten-free mixes for desserts, try to use one that does not contain sugar and yeast inside, otherwise the plumcake could become inedible.

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

Enjoy your baking.

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

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

For the cream of tartar, please make sure to add the baking soda as described among the ingredients for the gluten-free version.

3) Break the three eggs into another bowl.

4) Add the sugar and oil and mix until completely combined using a steel whisk or electric beaters; this step takes about a minute, no more, as we don’t need to whip the mixture, just combine them.

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

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

7) Pour the mixture into the pan, level it with the back of a spoon, and immediately place it in the hot oven, in the middle rack, for about 40/45 minutes.

To check for proper baking, insert a long wooden or steel skewer into the plumcake, which should come out completely dry. When the plumcake is baked, take it out of the oven and let it cool slightly before removing it from the mold, to avoid breaking it due to its softness.

Before glazing it, let it cool completely.

8) Glaze the plumcake

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

9) Coarsely chop more than half of the peanuts.

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

11) As soon as the chocolate is completely melted, remove it from the heat, add the oil and mix quickly to make the chocolate as fluid as possible, add the chopped peanuts, mix 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 to feel the glaze under the teeth). Immediately decorate the plumcake with the remaining whole peanuts, according to your creativity.

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

When the glaze is set, remove the excess and transfer the cake onto the serving plate. If the room temperature 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’s dough, which due to the fridge’s cold will be firmer.

The cake should be cut with a very sharp knife.

Bon appetit.