Plumcake lemon with raspberries. I love pound cake, but I've never been able to make one that I met really. To be clear, I speak of those plum cake in English style high, Compact and soft inside, with fresh or dried fruit inside and a nice crust outside, Maybe glazed. I've done many, but I never found the recipe that I drove her crazy. Today I found: the basic recipe is the lemon loaf of Hummington Bakery, I have varied by adding raspberries in the dough and a lemon icing. The plum cake with lemon and raspberry is really a delicious plum cake, just like the ones I ate in the halls of English tea, and wrapped in plastic wrap keeps long, Thanks to the considerable amount of butter in the dough. Compared to the original recipe, among other things, I decreased slightly and the sugar is the butter. The advice is to take your time in preparing the dough (I used a planetary but you can use an electric mixer), who needs time to succeed perfectly. Then you can customize it as you like, inside and out, maybe peeking all my PLUMCAKE OF RECIPES. Have a good day!
(Doses for a mold for plum cake from 23 x 13 centimeters)
250 grams caster sugar
350 grams of flour 00
150 grams butter, melted
10 grams of baking powder
the zest of 2 lemons untreated
a pinch of salt
220 ml whole milk
20 milliliters of grappa
100 grams of fresh raspberries
flour and butter for the mould
for the icing
100 grams of powdered sugar
lemon juice just enough
fresh raspberries for garnish as required
Before starting to prepare the plum cake with lemon and raspberries you have to preheat the oven to 170 degrees static. In a planetary mixer or in a large bowl, mix the sugar and the grated lemon rind, then add the eggs one at a time while continuing to whisk until the mixture is soft and fluffy. Sift the flour into a bowl, baking powder and salt. Add to egg mixture and sugar one third of the flour and continue working, then pour a third of the milk and work until you are well absorbed, then continue with another third of flour and milk and finally with the last dose of flour and milk and continue to assemble for 5 minutes at least at maximum speed. Add the brandy and, lowering the planetary speed, melted butter a little at a time, until it is completely absorbed into the dough, It should be creamy and light.
Grease and flour a loaf pan of regular size, then lightly coat the raspberries and pour them into the mixture, stirring gently.
Pour the mixture into the Tin and level the surface with a spatula. Bake for 1 hour and 15 minutes: the dessert must form a golden and compact crust and the inside be dry at the stick test. Unmold the cake and let it cool on a wire rack.
For the frosting of the plum cake with lemon and raspberries, mix the icing sugar with lemon juice, pouring very little at a time until you get a thick but 'slingy' dough: pour zig zag a wire icing on plumcake up to decorate it however you like. Garnish the plum cake with lemon and raspberries with fresh raspberries. Bon appétit!