Lactose-free citrus plum cake: the recipe

Name: Lactose-free citrus plum cake
Cook time: 35 min
Total time: 1 h 11 min
Yield: 1 piece of 1448 g
Ingredients: 292 g Wheat flour; 97 g Potato starch; 14 g Baking powder; 292 g Eggs; 292 g Sugar; 40 g Orange zest; 20 g Mandarin zest; 10 g Lemon zest; 16 g Succo di limone; 97 g Egg yolks; 2 g Salt; 73 g Orange juice; 204 g Olive oil; 200 g Water; 105 g Sugar; 100 g Succo di limone; 100 g Orange juice; 20 g Water; 100 g Powdered sugar; 40 g Apricot jam; 40 g Candied clementines

This lactose-free citrus plum cake blends technical refinement and flavour, offering a fine-pastry alternative for the lactose intolerant or for vegans.

The generous citrus syrup enhances its moistness, while the veil of weeping icing, beyond its visual impact, plays a functional role by sealing the cake from the air and preserving its fragrance over time.

This recipe is freely inspired by, or adapted from, the balance of Maestro Iginio Massari.

At a glance

Number of pieces: 1
Weight per piece: 1448 g
Actual dough weight: 1449 g

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Ingredients

Quantities for 1 piece of 1448 g, kitchen at 22 °C

Impasto

Wheat flour292 g
Potato starch97 g
Baking powder14 g
Eggs292 g
Sugar292 g
Orange zest40 g
Mandarin zest20 g

Lemon zest10 g
Succo di limone16 g
Egg yolks97 g
Salt2 g
Orange juice73 g
Olive oil204 g

Bagna agli agrumi

Water200 g
Sugar105 g

Succo di limone100 g
Orange juice100 g

Glassa piangente

Water20 g
Powdered sugar100 g

Finitura

Apricot jam40 g
Candied clementines40 g

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Method

Impasto (30 min)
- Sift the dry ingredients (flour, potato starch and baking powder) twice.
- In a stand mixer with the whisk, beat the eggs, sugar, zests and lemon juice until foamy.
- Add the yolks in a thin stream.
- Dissolve the salt in the orange juice and add it.
- Fold in the dry ingredients and the oil, pouring the oil in two additions.
Cottura (35 min)
- Coat the tin with a mixture of oil and flour.
- Pour in the batter and score the top with an oiled dough scraper.
- After baking, let it cool completely.
Bagna agli agrumi (2 min)
- Bring the water and sugar to the boil.
- Let it cool completely.
- Add the lemon juice and orange juice.
Glassa piangente (2 min)
- Mix the ingredients until you get a thick, smooth cream.
Finitura (2 min)
- Once the cake is cold, brush it generously with the citrus syrup.
- Brush it twice with the apricot jam.
- Decorate with the candied clementines and brush these too.
- Apply the weeping icing, set the plum cake on a rack over a baking tray and put it in the oven at 250-270°C to make the icing run.

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Baking

- conventional oven, without steam
- Overall temperature: 180 °C
- Time: 35 minutes

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