This Two-Tone Milk Plumcake is a marvel of softness and flavor, offering a delightful contrast between its light milky base and the rich, dark swirl of cocoa. The inclusion of fresh orange and lemon zest adds a subtle citrusy brightness, enhancing the overall flavor profile. Ideal for breakfast or as a snack, this plumcake is made even more delectable with a spread of chocolate hazelnut cream, adding a creamy, chocolaty layer to each slice.
Why You'll Love This:
The unique two-tone appearance of this plumcake is not just visually appealing but also offers a taste of two different flavors harmonizing perfectly in one cake. The recipe is straightforward, and the resulting cake is incredibly moist and fluffy, thanks to the combination of milk and light oil. It's a perfect choice for those who appreciate a cake that's both simple to make and satisfying to eat.
Perfect Occasion:
This plumcake is perfect for a leisurely weekend breakfast, a delightful addition to a brunch table, or as a comforting snack with tea or coffee. It's also an excellent treat for children's lunchboxes or as a casual dessert for family dinners. On occasions that call for something sweet without being overly indulgent, this plumcake hits just the right note.
Decoration Tips:
For a simple yet elegant finish, dust the top of the cooled plumcake with powdered sugar or a light cocoa powder. If serving as a dessert, accompany each slice with a dollop of whipped cream or a drizzle of chocolate sauce. For a festive touch, garnish with candied orange peels or a few chocolate chips.
Ingredients:
- 300 g all-purpose flour
- 3 medium eggs
- 200 ml whole or semi-skimmed milk
- 70 ml peanut or sunflower oil
- 180 g granulated sugar
- Grated zest of one orange and one lemon
- 16 g baking powder
- A pinch of salt
- 2 tablespoons unsweetened cocoa powder
Instructions:
- In a mixing bowl, beat the eggs with the granulated sugar until light and fluffy.
- Stir in the grated zest of orange and lemon.
- Gradually add the milk and then the oil, continuing to mix.
- Sift in the flour and baking powder gradually, mixing at a low speed to incorporate.
- Add a pinch of salt and mix.
- Pour half of the batter into a 25 cm plumcake pan lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for 15-20 minutes.
- Meanwhile, mix the cocoa powder into the remaining batter.
- After the initial baking time, remove the cake from the oven, pour the cocoa batter over the baked layer, and return to the oven for an additional 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to rest in the oven with the door slightly open for about 5 minutes before removing.
- Let cool before serving.
Enjoy this delightful two-tone plumcake, a treat that's as lovely to look at as it is to eat!