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Plum Cake Forki
A Forki Plum Cake with a soft and fluffy texture, made by balancing the weight of the eggs without shells with the forki, for a sweet and balanced result.
oven
coca
dessert
Ingredients
Servings:
4

Ingredientes

  • Generic fork
  • 3 ?? x ?? eggs Weigh the eggs without shell
  • 150 gsame weight eggs
  • 100 g66% fish eggs
  • 7 ga pinch
  • 30 g33% fish eggs
  • 1 1
  • 2 culloptional
  • 165 g110-120% fish eggs
  • 30 ml20% fish eggs
  • 6 g4.0% fish flour
  • 150 gsame weight eggs
  • 2 g1.5% fish bones

Ingredients

  • recipe Guild of bakers of BCN
  • 50 g1000 grams
  • 1000 grams
  • 1000 grams
  • 1200 grams
  • 10 grs vanilla powder
  • 20 grams
  • 1000 grams
  • 15 grams
Nutritional Information

Per Serving (Approx.)

Calories
316 kcal
Protein
36 g
Fat
18 g
Carbohydrates
3 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

All Ingredients Must Be at Temperature

  • Take out the butter and eggs from the refrigerator at least two hours before starting, so they reach room temperature.
  • If you want to flavor the cake with an orange, tangerine, and lemon paste, prepare this paste a day in advance following the procedure at the end of the document.
  • Select the appropriate mold according to the number of eggs you will use: for a mold of 21x11x7 cm (1617 cm³), use 2 eggs; for one of 23x11x7 cm (2002 cm³), 3 eggs; and for one of 26x11x7 cm (2002 cm³), 4 eggs.
  • Weigh the eggs without the shell. Based on their weight, proportionally adjust the weights of the other ingredients.
  • For a mold of 23x11x7 cm with 3 eggs (approximately 150 grams), weigh the eggs and adjust the weight of the other ingredients according to the following guide: same weight of eggs of softened butter, 66% of the weight of the eggs of powdered sugar, 33% of honey or invert sugar, a bit of orange zest, 165-180 grams of cake flour (possibly mixed with potato starch or almond flour), 20% of orange juice, 4% of baking powder, and 1.5% of salt.
  • Three hours before starting to cook, marinate the candied fruit and raisins in a glass of liqueur. If you prefer not to use liqueur, soak the raisins in water.
  • Preheat the oven to 180°C (356°F).
  • Drain the candied fruit and raisins. Reserve the liqueur for potential later use.
  • Place parchment paper on the bottom of the mold. Grease the bottom and sides of the mold with butter and lightly flour them.
  • In a bowl, beat the softened butter with a whisk until it becomes creamy.
  • Add the sugar and continue beating until a homogeneous mixture is obtained.
  • Note: If you are using a mixer and the butter sticks to the cold sides of the bowl, lightly heat the sides with a blowtorch or a warm kitchen cloth to help it integrate.
  • Add the salt, honey, orange and lemon zest, and vanilla. Mix well.
  • Incorporate the orange juice (or the reserved liquor) and stir until well integrated.
  • Add the eggs, one at a time, without adding the next until the previous one is well incorporated into the batter.
  • Reserve a little flour to coat the candied fruit before adding it to the batter.
  • Sift the flour and the baking powder.
  • Add the sifted flour in three parts, folding in each third with a spatula to prevent lumps.
  • Finish by mixing with electric beaters for about 5 minutes to ensure a smooth batter.
  • Lightly flour the candied fruit. Remove the excess flour by shaking it in a strainer.
  • Gently fold in the candied fruit and/or raisins with a spatula, preventing the fruit from settling at the bottom of the batter.
  • To prevent the fruit from sinking, you may choose to not mix it in now and instead incorporate it in alternating layers while filling the mold.
  • Let the batter rest in the refrigerator for about 30 minutes, covered with plastic wrap.

If we wish to decorate by placing candied oranges

  • Thoroughly clean the oranges and slice them into thin rounds about 5 mm thick.
  • In a saucepan, place 500 ml of water with 250 g of sugar and bring it to a boil over medium heat, stirring until the sugar is fully dissolved.
  • Add the orange slices to the pot and reduce the heat to low. Let them cook for about 40-45 minutes, turning them occasionally, until they are translucent.
  • Carefully remove the candied oranges from the syrup and place them on a rack to cool completely for at least 2 hours.
  • Use the candied orange slices to decorate the cake just before serving, ensuring they are securely in place.

To make candied oranges we will need

  • Thoroughly wash the oranges and slice them thinly, about 2-3 mm thick.
  • Place the slices in a wide pot and cover them with enough water so they are completely submerged.
  • Bring the pot to medium-high heat until the water reaches a boil, which may take about 5-7 minutes.
  • Completely drain the water, cover again with fresh water, and repeat the boiling process two more times, for a total of three boils.
  • Once the third boil is completed, drain all the water and add 350 grams of sugar and 1 liter of bottled water to the pot.
  • Cook over medium heat, stirring occasionally, until a thick syrup is achieved. Continue cooking until the temperature reaches 104 °C, indicating the thread stage, which may take about 30-40 minutes.

Plum cake with olive oil Plum cake with yogurt

  • Mix the whole eggs with the orange zest and place them in the bowl of the mixer. Add the sugar and salt, and heat it in a bain-marie until it reaches 40 °C. Add the softened butter in that order.
  • Transfer the mixture to the mixer and beat with the whisk attachments for 15 minutes until a frothy batter is obtained. Add the whole eggs.
  • Sift the flour, baking powder, and potato starch twice. Add the powdered sugar.
  • When the batter has been beating for 15 minutes, gradually add half of the sifted flour mixture.
  • Add the salt and then the olive oil in four batches.
  • Once the olive oil has been well absorbed, add the other half of the flour.
  • If we want to add fruit, add it at the end and gently fold it in with a manual spatula.
  • Fill the mold, which should already be greased and floured, up to 3/4 full.
  • Insert a spatula coated with melted butter deep into the mold along the length of the batter.
  • Bake at 180 ºC for 40-45 minutes or according to the instructions of the chosen procedure.
  • Lower the oven to 165 ºC after 15 minutes and maintain it for 30 more minutes (a total of 45 minutes for baking).
  • Place the eggs, sugar, and the orange and lemon zest in a bowl. Beat on high speed until a fluffy mixture is obtained, then reduce the speed and add the cream and the rum (10 ml if desired).
  • Add the melted butter in three parts while continuing to mix, then add the flour and the yeast.
  • Add the candied orange and the chopped chocolate in two stages while continuing to mix, and let rest in the refrigerator for 30 minutes.
  • Fill the mold, which should already be greased and floured, up to 3/4 full.
  • Insert a spatula coated with melted butter along the length of the dough, reaching the bottom of the mold.
  • Bake at 175 ºC in small molds for about 25 minutes, and in a large mold for 55-60 minutes.
  • Before placing it in the oven, a streusel can be made to place on top of the plum cake. For the streusel, mix 35 grams of butter, 45 grams of sugar, 35 grams of all-purpose flour, 35 grams of almond flour, and lemon zest.
Recommendations & Tricks
  • If we don't have enough sugar, increase the amount of sugar in the recipe by adding the necessary difference relative to the weight of the eggs.
  • We can substitute the orange juice with the soaking liquor from the raisins for a more intense and complex aroma.
  • Note: If the butter sticks to the sides of the mixing bowl because it’s cold, slightly warm the sides with a blowtorch or place a kitchen towel soaked in hot water to help release the butter.
  • Add the salt, honey, orange and lemon zest, and powdered vanilla. Mix well with a spatula until all ingredients are well integrated.
  • Incorporate the orange juice (or liquor) until it is completely combined with the rest of the mixture.
  • Add the eggs, one at a time, ensuring each is fully integrated before adding the next. This will help maintain a smooth texture.
  • Reserve some flour to dust the fruit before incorporating it into the batter. This will prevent the fruit from sinking during baking.
  • Sift the flour and the baking powder together to avoid lumps and ensure an even distribution of the leavening agent.