Sara made it once for us and it was very good. My mom made it in Italy last week and she sent me the recipe. So, at this point, I had to try…
This kind of plumcake is very famous in the region of Italy where we are from, Lombardia. It’s actually very simple to make and with few ingredients, but its peculiar flavor is given by the use of corn meal, which is pretty uncommon for a dessert.
It’s so famous that there is a specific mold made apposite for it. I didn’t have it here, so I used a classic plumcake pan, but here is a picture of what you want for it.
This cake is best eaten at breakfast, soaked in warm milk.
- 2.5 OZ (70 gr) almonds, finely chopped
- 7 tbsp (100 gr) unsalted butter
- 1/2 cup and 2 tbsp (120 gr) white sugar
- 2/3 cup (80 gr) all purpose flour
- 2/3 cup (100 gr) corn meal
- 2 eggs
- 2 tsp (8 gr) baking powder
- vanilla extract
- 1 and 1/2 tbsp rum
- powdered sugar
Mix all the ingredients, starting from butter and sugar, until everything is well combined and you have a dense cream.
Pour it into the plumcake pan, previously covered with parchment paper, and bake at 355 F. for about 50 minutes.
Let it cool and sprinkle with powdered sugar.