Soft, delicious and incredibly tempting. These are the adjectives I would use to describe this amaretti and white chocolate plumcake. Maybe it’s because I’m crazy about these ingredients, but I saw that everyone enjoyed it very much. Great any time of the day, from breakfast to snack, and even as a dessert. A recipe without butter, which I always love.
Other sweet plumcakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 305.01 (Kcal)
- Carbohydrates 38.06 (g) of which sugars 19.67 (g)
- Proteins 3.37 (g)
- Fat 16.58 (g) of which saturated 3.69 (g)of which unsaturated 12.24 (g)
- Fibers 0.21 (g)
- Sodium 54.57 (mg)
Indicative values for a portion of 68 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 amaretti plumcake
- 3/4 cup potato starch
- 1/3 cup all-purpose flour
- 1/2 cup amaretti
- 2 eggs (medium)
- 1/4 cup white chocolate
- 1/2 cup sugar
- Half packet baking powder (8 g)
- cream of tartar (a pinch)
- 1/2 cup vegetable oil
- 4 tbsps water (boiling)
- powdered sugar (for dusting)
Tools
- Chopper
- 2 Bowls
- Electric whisk
- Sieve fine mesh or flour duster
- Plumcake Pan 9.5 inches
Preparation of the amaretti plumcake
Finely chop the amaretti in a chopper and then the white chocolate. Set aside.
Separate the yolks from the whites.
Add cream of tartar to the whites and whip them to stiff peaks. Set aside. The cream of tartar in this recipe is used to stabilize the whipped whites. It’s found in all supermarkets, generally in the baking section. If you can’t find it, you can also purchase it HERE.
Add 4 tablespoons of boiling water to the yolks and use an electric whisk to beat them into a frothy mixture.
While whisking, gradually add the sugar and then the oil in a steady stream (it was naturally impossible for me to take photos of these steps being alone).
Mix the flours (all-purpose and potato starch) with the baking powder and gradually add them using a flour duster or by sifting them through a fine mesh sieve. Incorporate with a spatula.
Then also add the chopped amaretti and chocolate.
Finally, in several additions, fold in the whipped egg whites using gentle movements from bottom to top to avoid deflating the mixture.
Bake the amaretti and chocolate plumcake in a preheated static oven at 350°F for 40 minutes. Use a toothpick test to check if it’s done.
Let the cake cool completely before removing it from the pan and transferring it to a serving plate. Dust with powdered sugar and serve. Enjoy! Paola
