In a bowl, combine the two flours and the baking powder.
Mix everything and add the rosemary, curry, and salt.
Stir and pour in the milk.
The dough will be a bit difficult to work with, but at this point pour in the water in two additions.
Mix everything well and finally add the oil.
Now you will have a dough with the perfect consistency.
Pour the mixture into the plum cake mold lined with parchment paper.
Level it and sprinkle it with seeds.
Then bake the plum cake in a preheated oven at 180 degrees Celsius for about 50/60 minutes.
It keeps soft for two to three days when wrapped in plastic wrap.
Make sure it is cooked by doing the toothpick test. Before cutting, let it cool because, being made mostly of legume flour, it will tend to break when hot.
Italia
| Energy (kcal) | 254.26 |
| Carbohydrates (g) | 28.49 |
| of which Sugars (g) | 2.45 |
| Fat (g) | 13.67 |
| of which Saturates (g) | 2.73 |
| Protein (g) | 5.98 |
| Fiber (g) | 1.38 |
| Sale (g) | 1.89 |
