Looking for something much lighter for breakfast - since we've been back we had panettone every morning... after just 8 days it's gone - I found this easy peasy recipe for plum-cakes.
Mum rarely bought the Mulino Bianco's version when I was a kid and last night when I skyped her she commented "you are always baking fatty cakes!"... Mum you are wrong this time!
Ingredients:
90g flour
65g soft brown sugar cane
1/2 tsp cream of tartar
1/2 tsp bicarbonate of soda
110ml milk (almond milk for a vegan version)
25ml sunflower oil
few drop of vanilla extract
Preparation:
Mix all the dry ingredients and then add milk, sunflower oil and vanilla extract. Whisk all together until you have a smooth almost shiny mixture and pour in a bread tin. I don't particularly like to butter the tin, the baking parchment does a good job in keeping the recipe healthy and you'll need less effort in the washing up.
Preheat the oven at 200' and bake for 20/25 min. Use a wooden stick to check the moist inside. My oven seems to take less time and in 18min mine was ready!
It passed the test this morning with some Nutella for MrM and homemade blackberry jam for me.
Doubling the quantities will get you a more packed cake, I prefer the fluffy texture with the above dose of ingredients.
'
First time I used the cream of tartar and I'm impressed! Raised properly and it's very easy to digest.