Today I propose a biscuit plumcake made with a pastry that I usually use to make the Sbriciolata. A very delicious dessert, perfect for many occasions and ideal for breakfast. For the filling, I chose blueberry jam, you can indulge in your own taste.
To savor bite after bite. Come with me and let’s start baking.
Happy cooking, Giusi.
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- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Ingredients for a 10×4 inch loaf pan or a 8/9 inch round pan.
- 2 cups all-purpose flour
- 1/3 cup Almonds (To be ground)
- 1/4 cup Granulated sugar
- 1 Egg
- 1/4 cup butter
- 1/2 tbsp baking powder
- 7 oz blueberry jam
Steps
In a bowl, mix the sugar and the softened butter until creamy, add the egg and blend.
Add the flour, previously ground almonds, and baking powder.Knead coarsely until forming large crumbs.
Place the crumbs on the bottom of the pan and press to even out the mixture. Pour and level the chosen jam inside and cover with the remaining crumbs.
Bake in a static oven preheated to 340°F (170°C) for 35 minutes.
Once cooked, let the biscuit plumcake cool completely inside the pan.
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