The Orange Plumcake with Chocolate and Almonds is a dessert that has the scent of this season, perfect for an afternoon snack or breakfast dipped in milk. The recipe is very easy, it doesn’t contain butter and it’s not too sweet either. The original called for clementines which I didn’t have, but the choice went to my edible peel oranges and it was perfect. Orange, chocolate, and almonds… a winning trio!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 623.01 (Kcal)
- Carbohydrates 73.22 (g) of which sugars 36.02 (g)
- Proteins 12.36 (g)
- Fat 32.78 (g) of which saturated 5.17 (g)of which unsaturated 18.96 (g)
- Fibers 2.52 (g)
- Sodium 106.23 (mg)
Indicative values for a portion of 157 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
- 2 eggs (large)
- 2/3 cup oz sugar
- 1/2 cup corn oil
- 1/2 cup cups orange juice
- 1 tsp tsp orange zest (unwaxed, grated)
- 1/2 tsp tsp orange extract (extract)
- 1 pinch fine salt
- 2 1/4 cups cups all-purpose flour
- 1 packet baking powder
- 1/2 cup cups chopped almonds
- 3/4 cup cups dark chocolate chips (kept frozen until needed)
- 3 tbsp tbsps sliced almonds (for the top)
- 2 tbsp tbsps dark chocolate chips (for the top)
Tools
- Kitchen Scale
- Mixing Bowl
- Electric Mixer
- Spatula
- Grater
- Loaf Pan 10×4.5 inches
- Parchment Paper
Steps
Preheat the oven to 350 degrees Fahrenheit
In a large bowl, crack the eggs and beat them with the sugar until you obtain a fluffy and frothy mixture. Gradually add the oil and orange juice, mixing until fully incorporated.
Add the grated zest of an untreated orange, the orange extract, and a pinch of salt. Sift the flour and baking powder and gradually, still using the electric mixer on low speed, incorporate them into the batter, avoiding the formation of lumps.
Using the spatula, fold in the chocolate chips and chopped almonds. Pour the batter into the loaf pan lined with parchment paper. Decorate the top with sliced almonds and chocolate chips. Place in the middle of the oven and bake for 45 – 50 minutes, checking. Test doneness by inserting a toothpick in the center; if it comes out dry, the plumcake is ready. Do not remove immediately but leave for a few more minutes with the door slightly open.
Storage
The Orange Plumcake with Chocolate and Almonds should be stored in a cupboard wrapped in cling film so it doesn’t dry out too much.
The Orange Plumcake with Chocolate and Almonds should be stored in a cupboard wrapped in cling film so it doesn’t dry out too much.
FAQ (Frequently Asked Questions)
Instead of oil, I would like to use butter. How much should I use?
With oil, it’s delicious, but if you prefer butter, use 130 grams.
With oil, it’s delicious, but if you prefer butter, use 130 grams.
Can I use lemon instead of orange juice?
Sure, grated lemon zest and juice. The important thing is that the peel is edible.
Sure, grated lemon zest and juice. The important thing is that the peel is edible.
