Today I’m tempting you with this delicious hazelnut plumcake. It has a soft texture that pairs perfectly with the crunchiness of the hazelnuts present both in the batter and as a topping. The extra touch of indulgence is given by the chopped gianduia chocolates. In short, every bite is a real pleasure. Ideal for a snack but also for a delightful dessert.
Other plumcake recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 463.53 (Kcal)
- Carbohydrates 56.11 (g) of which sugars 26.64 (g)
- Proteins 8.77 (g)
- Fat 24.70 (g) of which saturated 12.12 (g)of which unsaturated 11.91 (g)
- Fibers 2.72 (g)
- Sodium 39.64 (mg)
Indicative values for a portion of 120 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 for the Hazelnut Plumcake
- 1 1/2 cups all-purpose flour
- 3/4 cup fine cornmeal
- 1 packet baking powder (16 g)
- 2/3 cup sugar
- 3 eggs (medium)
- 1/2 cup butter
- 1/2 cup plain yogurt
- 3.5 oz gianduia chocolate (or gianduiotti)
- 1/2 cup hazelnuts
- 1 pinch cornmeal
- 1 tbsp brown sugar
- 3.5 oz toasted hazelnuts
- 3.5 oz gianduia chocolate
Tools
- 1 Bowl large
- Electric Mixer
- 1 Spatula
- Sieve fine mesh
- Plumcake Pan 10 x 4.3 inches
Preparation of the Hazelnut Plumcake
First, remove the butter from the refrigerator, cut it into pieces, and allow it to soften at room temperature.
Mix the all-purpose flour with the cornmeal and baking powder.
Coarsely chop the hazelnuts: use a knife because using a food processor might turn them into flour.
Cut the gianduia chocolate (or gianduiotti) into pieces, transfer them to a container, and place them in the freezer while continuing with the rest of the preparation: this is a trick to prevent the chocolate from sinking to the bottom of the pan during baking. To learn more read HERE.
Crack the eggs into a large bowl and add the sugar. Mix everything with an electric mixer until you get a light and frothy mixture.
Add the softened butter and continue to mix with the electric mixer until it is completely blended into the batter.
At this point, gradually sift the dry ingredients through a fine-mesh sieve. Blend them into the mixture with a spatula.
Soften the batter by adding the yogurt and continue stirring with the spatula.
Finally, remove the chocolate from the freezer, quickly flour it, and add it to the bowl along with 50 g of chopped hazelnuts. Mix everything until the ingredients are perfectly combined.
Pour the prepared batter into the previously lined plumcake pan and smooth it out.
Now sprinkle the surface with brown sugar and a pinch of cornmeal. Finally, distribute the remaining chopped hazelnuts (20 g) and chocolate pieces on top.
Bake the hazelnut plumcake in a preheated static oven at 356°F for 50/55 minutes. For safety, perform the toothpick test before removing it from the oven. The plumcake is ready when the toothpick comes out clean after being inserted in the center. Remove from the oven and let it cool slightly before taking it out of the pan and transferring it to a serving plate. Dust it with powdered sugar and serve. Enjoy! Paola
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