A simple but super tasty recipe to make a soft and sweet plumcake using ricotta and unsweetened cacao powder.
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Afternoon tea or Sunday breakfast, this plumcake is just what you need. Made extra soft by adding ricotta to the batter, it is so moist and delicious you will wipe off the loaf in no time.
But if it happens for you to resist and end up having some left overs, this cakes store swell for a few days. Wrap it up into plastic paper to keep it soft and avoid it from drying up.
In this recipe I use whole wheat flour (as I am cutting down on super processed white flours) and erythritol sugar to make it sugar-free and naturally sweetened.
Ingredients (one loaf):
- 100 g whole wheat flour
- 70 g unsweetened cacao powder
- 30 g cornstarch
- 200 g fresh goat milk ricotta cheese
- 3 large organic eggs
- 100 g oil or ghee
- 1 tsp vanilla extract
- grated orange zest (optional but recommended)
- 10 g baking powder
- a pinch of salt
- 150 g erythritol sugar
In a bowl of your electric mixer beat up eggs, sugar, salt, vanilla extract and zest of orange (if using). Whisk for about 5 min, until you get a foam and light in color mixture.
Lower down the speed and slowly pour in the oil or melted ghee. In a separate bowl combine flour, cacao, cornstarch and baking powder.
Stir into the egg mixture 2 tbsp of dry ingredients
Add in the ricotta and whisk on slow speed. Next add the remaining dry ingredient until you get a smooth batter.
Resist from licking off the whole bowl!
Line a plumcake pan with parchment paper, pour in the batter
Bake in pre-heated oven at 170C for 45 min. If the top is getting too dark, lower down the temperature to 160C.
Let your plumcake cool down completely, then slice it up and serve!
! You can add into the batter some chocolate chips, or chopped walnuts if you fancy. Also some diced pear would go lovely!
If you make this recipe, tag me on IG @the_fit_mediterranean