Whole Wheat Plumcake Recipe
Category: Desserts
Servings: 6
This wholesome and delicious Whole Wheat Plumcake is perfect for anyone looking to enjoy a healthier dessert while still satisfying their sweet tooth. Combining rich ricotta, whole wheat flour, and just the right amount of sweetness, it’s an ideal treat for breakfast or an afternoon snack. With a soft, moist texture and delicate flavor, this cake is both satisfying and nourishing. Let’s get started with the preparation!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 250g |
| Cow’s milk ricotta | 250g |
| Sugar | 180g |
| Eggs | 3 |
| Sunflower seed oil | 120ml |
| Baking powder | 16g |
| Vanilla extract | 1 tbsp |
| Whole milk | 30g |
| Salt | 1 pinch |
| Powdered sugar (for dusting) | to taste |
Instructions
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Start by preparing the batter: In a large mixing bowl, add the ricotta and sugar. Using an electric mixer, beat the mixture on medium speed until smooth and creamy.
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Incorporate the eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating to combine the ingredients thoroughly.
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Add the sunflower oil: With the mixer running, slowly pour in the sunflower oil, allowing it to blend smoothly into the ricotta and egg mixture.
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Flavoring with vanilla: Add the vanilla extract to the mixture, continuing to beat the batter until well combined.
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Incorporate the dry ingredients: Gradually sift in the whole wheat flour and baking powder, mixing on low speed. Work the flour into the wet ingredients, ensuring that the batter is smooth and free of lumps.
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Finalize the texture: Once the flour is fully incorporated, add the whole milk and a pinch of salt. Mix again to achieve a velvety batter.
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Prepare the baking pan: Line a 14×24 cm plumcake pan with parchment paper, ensuring the edges are well covered. Pour the prepared batter into the pan, spreading it out evenly and smoothing the top with a spatula.
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Baking the plumcake: Preheat the oven to 180°C (350°F) and bake the plumcake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and dust with powdered sugar: Allow the plumcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for a sweet finishing touch.
Enjoy!
This Whole Wheat Plumcake is now ready to be enjoyed! Perfect for any time of day, from breakfast to a delightful afternoon tea. Its moist texture and lightly sweet flavor make it an excellent treat for anyone craving a healthier dessert option. Whether you’re serving it to guests or savoring it solo, this cake is sure to impress!
