Traditional plum cake
90 min

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Oranges
2.0 kg
Corinto raisins
212.5 g
Prunes
0.213 kg
Dried apricots
0.213 kg
Mermelada de naranja
0.025 kg
Creamed margarine
0.15 kg
Brown sugar
0.5 kg
Honey
0.05 kg
Vanilla flavour
2.5 g
Plain flour
0.475 kg
Table salt
2.5 g
Raising agent
25.0 g
Ground cinnamon
5.0 g
Almond sprinkles
0.125 kg
Elaboration
- Chop the dried raisins, plums and apricots.
- Juice the oranges and set aside.
- Mix the orange juice, the orange peel, the jam and the dried fruits in a bowl. Put this mixture in the fridge for about 8 hours.
- Preheat the oven to 180 ºC.
- Soften the margarine and mix it with the brown sugar and honey.
- Once the mixture is combined, gradually incorporate it.
- Mix in the oil and vanilla extract. set aside.
- Sift the flour, salt, cinnamon and raising agent in another bowl.
- Set aside 1/5 of this mixture to coat the dried fruits. This way you will prevent them from sinking when baking the cake.
- Add the wet ingredients with the flour. Mix until well combined and incorporate the coated dried fruits and chopped almonds. Mix.
- Grease and flour the mould. Pour the batter into the mould and bake at 180 ºC for approximately 45 minutes.
- Let the cake completely cool down.
Observations
- We take as reference for a portion the whole plum cake.
- In a moduar oven, set the programme 3 (top rack) 4 (middle rack) 3 (bottom rack), with the valve open.
Nutritional information (1 portion)
Energy
1990.6
kcal
Carbohydrates
272.44
g
Proteins
31.8
g
Lipids
80.26
g
Fiber
30.34
g
Saturates
14.6
g
Monounsaturated fatty acids
43.76
g
Polyunsaturated fatty acids
18.31
g
Cholesterol
379.18
mg
Calcium
377.61
mg
Iron
10.98
mg
Zinc
3.32
mg
Vitamin A
359.5
ug
Vitamin C
152.24
g
Folic acid
199.81
ug
Salt (Sodium)
618.6
mg
Sugars
193.75
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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