Raspberry Plumcake

Here is a recipe for a fresh and light plumcake. As you will see, the preparation is quick and easy!

Inside you will find a pleasant surprise of fresh raspberries and a delicious note of Raspberry Jam!

Try this plumcake for a tasty breakfast or to accompany a cup of tea!

Preparation: 20

Cooking: 35

Total Time: 55

Servings: 6 People

Start the preparation by separating the yolks from the egg whites. After whip the egg whites to stiff peaks.
Separately, whip the egg yolks with the sugar and salt, and once whipped, add the lemon zest.
Add the warm melted butter and beat the mixture.
Separately, sift the flour and the baking powder.
Add 1/3 of the powders (flour and baking powder) and 1/3 of the egg whites to the mixture, stirring with a spatula.
Repeat until all the flour, and all the egg whites have been combined.
Grease a Plumcake mold and line the bottom with a sheet of baking paper. This will help you take the cake out of the mold once baked.
If you want a marbled effect, you can take a small portion of the dough and add red gel dye, stirring until the color is evenly distributed.
Pour the first layer of dough into the mold and arrange a layer of fresh raspberries
Top with the white dough's remaining portion, add the colored mixture if desired, and finish with a second layer of fresh raspberries.
Then scatter the red color inside the cake by spinning a toothpick down the length of the mold.
Pour the Raspberry Jam into a pastry bag and variegate the cake, forming 2 or 3 parallel stripes in the dough.
Bake the Raspberry Plumcake in the oven (preferably without a fan) at 160°C (320°F) for 35minutes.
Once baked, unmold the plumcake and let it cool before serving.