Tag: Plumcake

Spinach Plumcake – Spinach Plumcake Recipe – Italian Cuisine

Wash the spinach well under running water, then steam for a few minutes (3-5 minutes should suffice).

Gently squeeze the spinach, coarsely chop it and let it cool.
In the meantime, beat the eggs with milk, oil, salt and pepper, then also add flour, yeast and parmesan and mix.

Finally gently add the spinach and diced scamorza.

Pour the mixture into the buttered and floured mold and bake for about 30 minutes at 180 ° C, in a preheated convection oven.

The spinach plumcake is ready, cut it into slices and serve it.

Gluten free plumcake for breakfast – Italian Cuisine

Our proposal with rice flour for a soft and soft gluten-free dessert to be enjoyed in the morning as soon as you wake up or snack

A soft dessert with a silky consistency, perfect for soaking the first Breakfast: the rice flour plumcake is a softer version of the classic plumcake made with wheat for the consistency of rice flour.

Rice flour, a valid alternative in the kitchen

Rice flour is obtained by grinding rice grains, is completely gluten free and is therefore indispensable if you are celiac, but it is perfect for many other preparations in which it is usual to use the wheat flour, and the result is a softer and lighter compound. It can be used for fries, as a thickener of creams and for doughs of cakes and cookies, also mixed with other gluten – free flours such as buckwheat or of corn. In Japan, it is the main ingredient for batter which is used in tempura: fish and vegetables wrapped in a crisp and light cloud.

The recipe for plumcake with rice flour

Ingredients

200 g rice flour, 110 ml sunflower oil, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 225 g sugar, 50 g crème fraîche, 2 eggs, 160 ml coconut milk, 1 vanilla bean, 1 pinch of salt, a knob of butter for the mold.

Method

In a large bowl mix the rice flour, baking powder, baking soda, sugar and salt. Mix well and then add the oil, coconut milk and eggs. Finally, add the crème fraîche and vanilla seeds. To avoid lumps, mix everything with a whisk. Once you have obtained a homogeneous and smooth mixture, pour it into a plumcake mold, previously buttered and floured. Bake in preheated oven (175 °) for 45 minutes.

In the tutorial some more tips for a delicious plumcake

Potato Plumcake – Potato Plumcake Recipe – Italian Cuisine

First of all peel and wash the potatoes and cut them into chunks; wash and dry the rosemary and separate the needles from the twigs (keep some of them aside for decoration).
Put potatoes and rosemary in a mixer and blend until you have a homogeneous mixture.

In a large bowl, mix the eggs, milk and oil together.
Separately, add flour, salt, pepper, yeast and cheeses, then incorporate the dry ingredients into the liquid ones.

Also add the potatoes and mix well.

Pour the mixture into the buttered and floured mold and decorate as desired with the rosemary set aside.
Bake in a preheated convection oven at 180 ° C and cook for about 40-45 minutes.

The potato plumcake is ready, at least let it cool before serving.