Super soft Easter plumcake with amaretto and almond glaze, basically last week when I prepared the colomba, I had some leftover glaze and to avoid wasting it, I thought of using it on a delicious and quick dessert to prepare, since I was already baking the colomba, and I decided to prepare this delicious plumcake, which I alternated with my breakfasts this past week, and what can I say, it was really nice to wake up in the morning knowing that a slice of this very soft and fragrant plumcake was waiting for me, a real treat, until the last slice, as good as freshly made, if not better, I always have the impression that my plumcakes are even better after a few days.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for super soft Easter plumcake with amaretto and almond glaze
- 1 1/4 cups all-purpose flour
- 3/4 cups sugar
- 2 eggs
- 1/3 cups sunflower oil
- 3 1/2 tbsp water
- 2 tbsp amaretto
- 1 1/2 tsp baking powder
- 1 egg white
- 1/4 cups almond flour or finely chopped almonds
- 1 tbsp finely chopped hazelnuts or hazelnut flour
- 1 tbsp flour
- 1/4 cups sugar
- 1 tbsp cornstarch
- as needed unpeeled almonds
- as needed sugar crystals
- as needed powdered sugar
Tools to prepare Easter plumcake with almond and amaretto glaze
- 1 Bowl
- 1 Electric Whisk
- 1 Plumcake Mold
Steps to prepare super soft Easter almond plumcake
In a large bowl, place the eggs with the sugar, work for 2-3 minutes with the electric whisks to obtain a fluffy and frothy mixture. Then add the oil in a thin stream, continuing to work with the whisks, then the water and the liqueur, always working with the whisks at low speed.
Finally, add the flour with the baking powder, sifted, a little at a time, always working with the whisks to incorporate it. The batter is ready in about 5 minutes, so you can already preheat the oven to 355°F.
Pour the batter into a greased and floured plumcake mold.
Quickly prepare the almond glaze in a small bowl, with the egg white, almond and hazelnut flour, sugar, and flour and cornstarch, and mix.
Distribute the glaze evenly over the batter, without getting too close to the edge, and without overdoing it, otherwise, it might spill into the batter. Add powdered sugar, and then a few more almonds and sugar crystals.
Bake in a preheated static oven at 355°F for about 45 minutes, always do the toothpick test before removing, and if necessary, extend by a few minutes, or if you notice it’s golden enough before 45 minutes, lower the temperature slightly.
Remove from the oven, gently invert onto a tray, as it is very soft, then re-invert onto a serving tray and it is ready to be enjoyed. Keep it under a glass dome and you’ll see it stays as fresh as newly made, if not better, for a week.
