Delicious plumcake with chocolate eggs and orange, very simple without eggs and butter. Very indulgent and perfect for Easter — a very soft cake that melts in your mouth.
I took the idea for the recipe from the blog “fatto in casa” by Benedetta. I changed the flour using a type 2 (semi-whole wheat) flour, the liquids choosing orange juice, I tried sesame oil and a very dark chocolate. The result is what you see: I assure you it is very soft and rich.
If you’re looking for other Easter sweets try these:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 330.08 (Kcal)
- Carbohydrates 42.45 (g) of which sugars 21.77 (g)
- Proteins 4.54 (g)
- Fat 16.14 (g) of which saturated 4.89 (g)of which unsaturated 9.96 (g)
- Fibers 2.08 (g)
- Sodium 61.87 (mg)
Indicative values for a portion of 50 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 Plumcake with chocolate eggs and orange
- 1 2/3 cups type 2 flour (semi-whole wheat)
- 1 sachet baking powder
- 6 1/2 tbsp whole cane sugar
- 1 tsp orange (zest)
- 1 pinch sea salt
- 3/4 cup orange juice
- 6 tbsp sesame oil
- 10 dark chocolate mini eggs
- 2.1 oz 70% dark chocolate
Tools
- 1 Plumcake Pan
Steps for the Plumcake with chocolate eggs and orange
In a bowl mix the flour, baking powder, sugar, orange zest and a pinch of salt. Stir.
Add the orange juice emulsified with the oil. You should obtain a soft batter.
Pour into the loaf pan lined with parchment paper. Insert some dark chocolate mini eggs into the batter — do not push them down because during baking they will tend to sink toward the bottom.
Bake for 40 minutes at 356°F (conventional).
Remove from the oven and cool on a rack. Meanwhile melt the dark chocolate and pour it over the plumcake. Let it cool slightly before decorating with a few halved chocolate eggs.
Mix the dry ingredients
Add the liquids
Pour into the pan
Brush with dark chocolate
Add the chocolate eggs
Slice and serve
Tips from Timo e Lenticchie
I added only 60 grams of unrefined sugar; for me it is more than sufficient, but it depends on how sour your orange juice is. Alternatively you can use rice malt.
Be careful not to add the chocolate eggs on top of the plumcake if it is still hot because they could melt. I used sesame oil because I like its flavor; in this case coconut oil would be too overpowering, as would extra virgin olive oil or sunflower oil.
Instead of orange juice you can add a plant milk or even simply water.
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