Plum cake all'olio d'oliva: the recipe

Name: Plum cake all'olio d'oliva
Total time: 30 min
Yield: 2 pieces of 617 g
Ingredients: 300 g Eggs; 300 g Sugar; 50 g Orange juice; 3 g Salt; 2 g Orange zest; 300 g Wheat flour; 10 g Baking powder; 110 g Wheat flour; 160 g Olive oil

A simple, genuine home-baked sweet, marked by exceptional softness and a moist crumb tinged with the aromatic notes of extra-virgin olive oil.

Olive oil (ideally a light or delicate fruity one) fully replaces the butter, giving a soft structure that stays moist and fragrant for a long time without firming up when cold.

Poured into the typical long rectangular loaf tin, thanks to the lengthwise cut made with a spatula it develops the classic crack running along the whole surface as it bakes.

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

At a glance

Number of pieces: 2
Weight per piece: 617 g
Actual dough weight: 1235 g

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Ingredients

Quantities for 2 pieces of 617 g, kitchen at 22 °C

Montaggio a caldo

Eggs300 g
Sugar300 g
Orange juice50 g

Salt3 g
Orange zest2 g

Preparazione polveri

Wheat flour300 g
Baking powder10 g

Impasto

Wheat flour110 g
Olive oil160 g

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Method

Montaggio a caldo (15 min)
- Inserire tutti gli ingredienti nella bacinella della planetaria.
- Scaldare fino a 40°C.
- Montare per il tempo indicato.
Preparazione polveri (5 min)
- Setacciare due volte le polveri (farina e lievito chimico).
Impasto (10 min)
- Abbassare la velocità della planetaria e aggiungere le polveri della fase precedente a pioggia.
- Incorporare l'olio versandolo in 4 volte.
- Per ultimo inserire l'ultima parte di farina.
Cottura
- Rivestire gli stampi con carta da forno.
- Versare l'impasto fino a 3/4 del volume.
- Tagliare per il lungo con una spatola intinta nell'olio.

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Baking

- conventional oven, without steam
- Overall temperature: 180 °C
- Time: until done

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