Home » Plum cake with lemon and raspberries

Plum cake with lemon and raspberries

by Ada Parisi
13699 views 5 min read

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!

PLUM CAKE WITH LEMON AND RASPBERRIES (English recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

(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

3 eggs

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

Procedure

cakelimonelamponi

Plum cake with lemon and raspberries

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!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

6 comments

Carlotta August 29, 2015 - 13:55

Hi ada,
I wanted to know if you can use yogurt in this recipe and if so to what doses…
Thanks!
Carlotta

Reply
Ada Parisi August 29, 2015 - 14:08

Hi Charlotte! To replace what, the butter? I would say Dino English is preserved for a long time and why this sweet remains soft thanks to butter. Using the yogurt you should change all doses, put vegetable oil and would no longer be the same loaf Pan… Give me some indication in addition… ADA

Reply
Rita guarnaccia June 27, 2015 - 20:47

Hi ada are glad to meet you bye rita

Reply
Ada Parisi June 30, 2015 - 10:05

Hi Rita I, Thanks. See you soon. ADA

Reply
Valentina March 9, 2015 - 13:34

Hello, I discovered this blog Friday. Now I tried this recipe I was intrigued and wanted to see if indeed the texture of the cake was the one that wanted different from time. Gorgeous. I kept it in the fridge and cold Sunday was even better. Congratulations

Reply
Sicilians creative in the kitchen March 10, 2015 - 00:18

Hi Valentina and thanks! Also I was looking for the perfect texture of pound cake and with this recipe I think I found it! I confirm and you are even more satisfied! I'll wait here anytime you want! ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More