The olive oil plumcake is a soft and light cake, ideal for breakfast or snack. Using extra virgin olive oil instead of butter gives a moist, fragrant, and more digestible batter. With Limera Oil, the plumcake acquires a delicate fragrance and a soft texture that lasts long, perfect even the next day.
In a large bowl, crack the eggs and whisk them with the sugar using electric whisks until you get a light, fluffy, and frothy mixture.
Continue to whisk and pour in the Limera extra virgin olive oil in a slow stream, incorporating it gradually to create a stable emulsion.
Add the room temperature milk gradually, 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 mixing at low speed to avoid deflating the batter.
Pour the batter into a loaf pan lined with baking paper or lightly oiled and floured, leveling the surface.
Bake in a preheated static oven at 180 °C for 70–75 minutes, placing the pan in the center rack.
During baking, avoid opening the oven in the first 40 minutes.
At the end of baking, check with a toothpick: it should come out dry.
Remove the plumcake from the oven and let it cool in the pan, then transfer it to a wire rack until completely cooled before slicing.
30x11 cm loaf pan
Mixing bowl or large heat-resistant bowl
Bain-marie pan
Hand whisk
Stand mixer or electric whisk
Sifter
Spatula
Cooling rack
Sieve
Food thermometer (optional)
Italy
| Energy (kcal) | 199.74 |
| Carbohydrates (g) | 40.96 |
| of which Sugars (g) | 22.74 |
| Fat (g) | 2.22 |
| of which Saturates (g) | 0.75 |
| Protein (g) | 5.95 |
| Fiber (g) | 1.08 |
| Sale (g) | 0.07 |
