About this Recipe
I wanted to call this sweet Plum-cake of waiting, because we are experiencing special days and I like the idea of fixing this moment in time and then looking back and smiling at all of this. This is an experience too and as such we must treasure it.
For this plum-cake I used the ancient Andriolo wheat flour which is stone ground and therefore is more wholemeal because it contains all the parts of the grain. Specifically, the one I chose is a white wholemeal flour, slightly whole meal but rich in taste.
It seemed natural to combine this type of flour with brown sugar and chia seeds, I gave an extra touch of sweetness with chocolate (I used milk chocolate) and a creamy one with cream. If you prefer, you can replace the cream with half a glass of vegetable oil.
- 250g of white wholemeal flour
or whole meal flour
- 200g of brown sugar
- 2 eggs
- 150g of fresh cream
- 50g of chocolate (your choice)
- 50g of chia seeds
- 1 teaspoon of vanilla essence
- 1/2 sachet of yeast
Chop the chocolate with a heavy knife and keep it aside. 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 cream, then the vanilla essence.
Sift the flour with the baking powder, add them to the whipped mixture and complete with the chia seeds and the chopped chocolate mixing them with a spatula.
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.
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