Apple plumcake with semi-wholemeal flour


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Desserts never tire me, especially if, like this apple plumcake with semi-wholemeal flour, they are good, soft and without butter.

Basically this plumcake represents my ideal breakfast.

Every time I prepare it, I always plan to eat only one slice in the morning, and instead it disappears in less than two days.

Lately I’ve been learning to appreciate type 2 flour, also called semi-wholemeal.

Type 2 soft wheat flour is a source of fiber with excellent nutritional characteristics.

It is much easier to work with than wholemeal flour, and it also gives the desserts that pleasant rustic flavor.

It is also excellent for the preparation of pies and pizzas.

So get the recipe and prepare the dessert.

How to prepare the apple plumcake with semi-wholemeal flour

We whisk the eggs with the sugar with an electric mixer until a frothy mixture is obtained.

Continuing to mix, add the oil and yogurt. We also add the bourbon vanilla and lemon peel.

Pour in the sifted flour and baking powder a little at a time.

Peel the apples and cut 1 and 1/2 into cubes which we will mix with the mixture.

Slice the remaining half apple and leave it aside for a moment.

Line a 25×12 plumcake mold with parchment paper and pour the dough into it.

Arrange apple slices on the surface and sprinkle with a spoon or two of sugar mixed with a little cinnamon powder.

Bake at 180° static for about 50-55 minutes.

Remember to move the plumcake to the lower part of the oven for the last 10-15 minutes of cooking.

We do the toothpick test to check if the cake is ready to be baked.

Being a dessert rich in apples, even if cooked to perfection, the toothpick will never be completely dry.

So let’s rely on the knowledge we have acquired of our oven to understand the right cooking time.

Let it cool and serve.

Apple plumcake with semi-wholemeal flour

Anna’s advice:

We can replace yogurt with 120 grams of ricotta and 4-5 tablespoons of milk.

The result will always be very good, but the cake will have a creamier consistency and will stay soft longer.

To have a crunchy surface, sprinkle with one part of brown sugar and one part of granulated sugar mixed with cinnamon …

you will feel that aroma at home during cooking.

And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉

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