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Oil plumcake is a soft and light cake, ideal for breakfast or a snack. Using extra virgin olive oil instead of butter gives a moist, fragrant and more digestible batter. With Olio Limera, the plumcake acquires a delicate fragrance and a soft texture that lasts a long time, perfect even the next day.
In a large bowl, crack the eggs and beat them with the sugar using electric whisks until you get a light, fluffy and foamy mixture.
Continue whisking and pour in the Limera extra virgin olive oil in a thin stream, incorporating it slowly to create a stable emulsion.
Add the room-temperature milk, little by little, while continuing to mix.
Sift the flour together with the baking powder and add it to the mixture in several batches, gently folding from the bottom up or at low speed, so as not to deflate the batter.
Pour the batter into a loaf pan lined with baking paper or lightly oiled and floured, smoothing the surface.
Bake in a preheated static oven at 180 °C for 70–75 minutes, placing the pan on the middle rack.
During baking, avoid opening the oven during the first 40 minutes.
At the end of baking, check with a skewer: it should come out dry.
Remove the plumcake from the oven and let it cool slightly in the pan, then transfer it to a wire rack until completely cooled before slicing.
30x11 cm loaf pan
Mixing bowl or large heatproof bowl
Bain-marie pan
Hand whisk
Stand mixer or electric hand mixer
Sieve
Spatula
Cooling rack
Strainer
Food thermometer (optional)
Italia
| Energy (kcal) | 265.46 |
| Carbohydrates (g) | 55.19 |
| of which sugars (g) | 29.4 |
| Fat (g) | 2.91 |
| of which saturates (g) | 0.86 |
| Protein (g) | 7.51 |
| Fibre (g) | 0.88 |
| Salt (g) | 0.17 |
