About this Recipe

This easy and quick to make dessert has the extra touch of wine flavored syrup. Normally a sweet wine is used, but in this case I wanted to combine a drier rose wine.

The sugar in the syrup softens the driest notes and the wine in turn makes the dessert less cloying. In addition, the pink color creates a pleasant nuance that can become an effect decoration for a special (romantic) occasion.

In order not to risk breaking the plum-cake that will still be hot, help yourself by taking it by the edges of the baking paper. You can also place it with the paper open on the wire rack and then brush it with the syrup. Once cooled, remove the paper and serve the plum-cake on the table.

i consigli del vinaiolo

Have you ever tried cooking with rosé? The Casimirri Rosato in Bag In Box, derives from red berried grapes fermented in white with a light cherry red color and an intense and persistent aroma reminiscent of cherry and other red berried fruit. In the mouth it is fresh and soft, it combines very well with delicate first and second courses, not too heavy, in the mouth the flavor is fresh and soft, with a good body and a strong alcohol content of 13 °. In addition, at the end of the dinner it lends itself very well for its perfumes to the preparation of a glaze to complete the meal.


  • 250g of all-purpose flour
  • 200g of sugar
  • 2 eggs
  • half a glass of vegetable oil
  • 1 organic lemon
  • half a sachet of of baking powder

    for the syrup

  • 100g of sugar
  • 50g of rose wine
  • pink food coloring (optional)




10 minutes

Cooking time

1 hour


very easy


Wash the lemon, grate the peel and squeeze the juice. Pour the sugar into a bowl, add the eggs and whisk the mixture with the electric whisk for about 5 minutes. When it is clear and frothy, add the oil flush, then the zest and lemon juice.

Sift the flour with the baking powder and add them to the whipped mixture. Pour the mixture into a 28 cm long plum-cake mold covered with parchment paper and cook it in the oven at 180 ° for about 50 minutes.

After this time, do a test by inserting a wooden toothpick in the center of the cake: if it comes out clean, the plum-cake is ready, otherwise continue cooking for another 10 minutes.

In the last minutes of cooking the cake, prepare the syrup. Pour the sugar and wine into a saucepan and let them heat over medium heat for 5 minutes: they must have a syrupy consistency. If you want to accentuate the pink color of the wine, you can add a few drops of food coloring.

Take the plum-cake out of the oven, turn it out taking care not to break it and place it on a wire rack. Prick the surface with a wooden toothpick and brush it several times with the syrup so that the dough gradually absorbs it. Then let the plum-cake cool and serve it.

For an effect decoration, you can “play” with the remaining syrup by creating pink hearts on the individual slices. Insert a heart-shaped cookie cutter into the center of a slice, brush the inside of the dough with the rose wine syrup and then gently remove the mold.

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