The Catalan TableTwo-colour plum cake
Two-colour marbled plum cake, with the batter divided into two parts: one with chocolate and the other without. It is baked in a lined and greased tin. It is advisable to prepare it 1 or 2 days before eating it.
Ingredients
Servings
1
Measurement units
Ingredients
- 3 unitatswhole M eggs (about 50 g; weigh and scale the rest)
- 150 grssoftened butter
- 100 grsicing sugar
- 1 culleradavanilla extract
- 30 grshoney
- 1 orange zest
- 1 lemon zest
- 180 grsplain flour
- 30 mlorange juice
- 35 grs70% covering chocolate
- 5 grsbaking powder
- 2 grssalt
Nutritional Information
Per 100 g
Calories
392 kcal
Protein
5.3 g
Fat
22.3 g
Carbohydrates
42.6 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
Preparation of the base batter and division into two parts.
- Preheat the oven to 180 ºC.
- In a bowl, beat the soft butter with half the sugar until you obtain a smooth paste.
- If using a stand mixer, use the K paddle at low speed. If the butter sticks to the sides of the bowl because they are cold, warm them with a pass of a blowtorch or with a kitchen cloth soaked in hot water.
- Add the salt, honey, orange and lemon zest, and vanilla powder, and mix everything together.
- Add the orange juice or liqueur and stir until incorporated.
- Sift the flour and raising agent.
- Add the sifted flour in three additions, one third at a time, while mixing with a spatula or the K paddle.
- Separate the egg yolks from the whites.
- Add the yolks to the batter while stirring.
- Whip the whites to stiff peaks with the other half of the sugar.
- Fold the whites into the batter with a spatula.
- If you do not want to whip the whites, you can add the lightly beaten whole eggs directly, in three batches.
- Divide the batter into two halves and set them aside.
Filling and shaping
Shaping the two batters and assembling them in the tin.
- Melt the chocolate in a bain-marie, making sure that no drop of water gets in.
- Let it cool.
- Add the chocolate to one of the batters and stir it with a hand spatula.
- Divide this batter into two parts and shape each one into a ball.
- Let them rest for 5 minutes.
- Also divide the other batter into two parts and shape each one into a ball.
- Let them rest for 5 minutes.
- Line the tin with enough baking paper for it to extend over the long sides, so that it is easier to remove from the tin by lifting the paper.
- Grease the base and sides of the tin with butter and flour them.
- Flatten each of the 4 portions slightly until it is a little shorter than the tin, and roll it onto itself to form a log.
- Place one log of each colour on the bottom of the tin, side by side. Arrange the other two logs on top, in opposite directions, so that the upper log is not the same colour as the one beneath it.
- Tap the tin against the countertop a few times so that the batter settles.
- Brush a scraper with melted butter and make a deep lengthwise cut in the batter.
Baking and finishing
Baking, cooling, and finishing and storage options.
- Lower the oven temperature to 165 ºC-170 ºC and bake the plum cake.
- If using a large tin, bake it for about 60 minutes.
- If using a small tin, bake it for about 30 minutes.
- Place the tin on a rack so that the base does not become damp, and let it cool before removing it from the tin.
- If you are not going to eat it, once cool wrap it in cling film and leave it in the refrigerator for 1 or 2 days.
- Once removed from the tin, you can brush the plum cake with a glaze: mix equal weights of water and sugar, brush the cake, and put it in the oven until the glaze starts to bubble.
Recommendations & Tricks
- It is best made 1 or 2 days before eating.
- All ingredients should be at room temperature.
- If you do not whip the whites, add the lightly beaten whole eggs in three batches.
- Cocoa powder can replace covering chocolate; mix it into the batter.
Original recipe
View or download the original PDF document.