The plumcake with kumquats and chocolate chips is something spectacular!
The protagonists are the kumquats that make it special in taste with their intensely fragrant peel and tart pulp.
Being small fruits, they are consumed entirely with the peel, you only need to remove the seeds.
The plumcake with kumquats and chocolate chips is perfect for breakfast, your children’s snack.
The sweet treat of the evening before falling asleep, because I don’t know about you, but I can’t fall asleep if I don’t eat something sweet that helps me sleep.
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup sugar
- 3 eggs
- 1/2 cup milk
- 1/3 cup sunflower oil
- 5.3 oz kumquats
- 1/2 cup chocolate chips
- 1 packet of baking powder
- zest of one lemon
- as needed sugar sprinkles
Tools
- Mixer
- Loaf Pan
Steps
Before preparing the cake, wash and slice the kumquats, removing the seeds.
In a bowl, add the cracked eggs and sugar, and beat them with an electric mixer until light and fluffy.
Add the milk, oil, and gradually the sifted flour mixed with baking powder.
Fold in the kumquats and chocolate chips, mix.
Pour the batter into a greased and floured loaf pan, sprinkle with sugar sprinkles.
Bake at 338°F for about 45 minutes, make sure to do the toothpick test before removing from the oven, as cooking times may vary by oven.
The plumcake with kumquats and chocolate chips stays soft and fragrant for several days if covered with cling film.
