The butter-free and sugar-free plumcake is a soft and healthy dessert that is prepared in no time and is perfect for the whole family's breakfast.
Try the recipe now and fall in love with its texture!
Plumcake: where it come from?
Have you ever wondered why the term plumcake translated into Italian means "plum cake" even if, of this fruit, not even the shadow?
Originally this cake was called Pflaumenkuchen; plum cake in fact, a shortcrust pastry with pieces of plum in the dough.
It was born in Germany and later spread to Anglo-Saxon countries. What we call Plumcake is, for the British, the Pound cake where the pound indicates the same unit of measurement for each ingredient: "one pound of" flour, eggs, butter, sugar and fruit so as to make it easier to memorize the quantities . In France, however, this dessert is the Gateaux Quatre-Quarts or 4/4 cake where the same ingredients as a pound cake are used but the dried fruit is removed.
An healthy version
Over time, the original recipe has given way to many different versions. Chocolate plumcakes were created, enriched with fresh fruit and glazed but also double-flavored.
There are so many recipes of plumcakes and an healthy version without butter and sugar could not be missing among the ingredients.
Delicate, soft and naturally healthy..
To give my plum cake a soft consistency and avoid the use of a refined flour, I chose to use spelled flour rich in protein, mineral salts and low in fat.
Being also rich in fiber, introducing it into your diet can be useful for the intestine and to promote the purification of the organism.
Spelled has a very low calorie intake, so much so that it is very often included in diets to lose weight.
Its satiating power can help limit the amount of food and calories consumed during meals.
Its consumption guarantees a considerable supply of vitamins, in particular those of group B.
Try the soft plumcake with spelled flour..
Covered with hazelnut cream and dried fruit it will be love at the first bite!
A versatile dough that can also be used as a base for other cakes and cooked in other molds to bring to breakfast, every day, a different dessert perhaps enriched with fresh seasonal fruit or whatever you prefer.
I chose to cover it with Smile Crunch hazelnut and cocoa cream and a delicious, healthy, soft as a cloud dessert was born and absolutely to try.
Ingredients
160g of spelled flour
15g of honey (or rice syrup)
1 large egg
50g of organic coconut oil
125g sugar-free almond milk
8g of baking powder
Orange flavor aroma vial
Dark chocolate flakes to taste
For coverage
Hazelnut and Cocoa Cream low in sugars! to taste
Dried fruit grains (I chose walnuts and hazelnuts)
Method
Turn on the oven at 180° (static).
In a container, work egg with honey for a few minutes with the electric whisk positioned at maximum speed, obtaining a light and fluffy mixture.
Flush, always with the whips moving, also combine the oil, almond milk and orange flavor.
So let's add the sifted flour with baking powder.
Get a creamy and lump-free mixture.
So let's add the dark chocolate flakes to the mixture and turn to uniform the rest.
Pass the coconut oil in a loaf pan and pour the dough.
Cook for 25 minutes.
Let it cool completely then add the hazelnut and cocoa cream with dried fruit grains over the entire surface and enjoy immediately.
