Chocolate & Vanilla “Spanish plum-cake”!!
Today I bring you a “plum cake” — but a Spanish one… Ours is different from the English or Italian versions. I made this one with vanilla and chocolate .
In Spain, the term “plum cake” refers to a rich, moist sponge cake, often enjoyed as a sweet treat alongside coffee or tea. Interestingly, despite its name, this cake typically doesn’t contain plums. The name is borrowed from English.
Spanish plum cakes are commonly prepared with ingredients such as flour, sugar, eggs, and butter, resulting in a tender and flavorful loaf.
Overall, the Spanish interpretation of plum cake showcases how culinary traditions evolve and adapt across cultures, resulting in unique and cherished confections.
Chocolate & Vanilla “Spanish plum-cake”!!
Today I bring you a “plum cake” — but a Spanish one… Ours is different from the English or Italian versions. I made this one with vanilla and chocolate .
In Spain, the term “plum cake” refers to a rich, moist sponge cake, often enjoyed as a sweet treat alongside coffee or tea. Interestingly, despite its name, this cake typically doesn’t contain plums. The name is borrowed from English.
Spanish plum cakes are commonly prepared with ingredients such as flour, sugar, eggs, and butter, resulting in a tender and flavorful loaf.
Overall, the Spanish interpretation of plum cake showcases how culinary traditions evolve and adapt across cultures, resulting in unique and cherished confections.
Cooking Instructions
- 1
Start by beating the butter (at room temperature) with 1 cup of sugar (200 g). Reserve the remaining ¼ cup (50 g) of sugar for later.
- 2
Add the eggs one at a time, beating well after each addition. Then add ⅔ cup of milk (150 ml) (save the remaining ¼ cup / 50 ml for later) and mix everything.
- 3
Weigh out the flour, add the baking powder, and sift them together using a strainer to avoid lumps.
- 4
Divide the batter evenly into two bowls. In one of them, add the vanilla extract and mix.
- 5
In the other bowl, mix in the cocoa powder, the reserved ¼ cup sugar (50 g), and the remaining ¼ cup of milk (50 ml).
- 6
Grease your loaf pan with butter and dust with a little flour, or line it with parchment paper. Think about how you want the layers to appear. The author placed the vanilla batter first, then the chocolate one, and swirled it with a skewer to create a pattern.
- 7
Preheat the oven to 390°F (200°C). Once you place the cake in the oven, lower the temperature to 340°F (170°C). Bake for 50–60 minutes. You can check for doneness by inserting a toothpick in the center—if it comes out clean, it’s ready. If it’s browning too much, cover with foil.
- 8
Let it cool for 10 minutes before removing it from the pan, then place it on a wire rack to cool completely.
- 9
Dust with powdered sugar if you like… and enjoy!
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