Ultra-sweet two-tone milk plumcake: start your day right with a touch of chocolate

This two-tone Milk Plumcake is a marvel of sweetness and flavor, providing a delicious contrast between its light milky base and the rich dark swirl of cocoa. The inclusion of fresh orange and lemon zest adds a subtle citrus brightness, enhancing the overall flavor profile. Perfect for breakfast or as a snack, this plumcake is made even more delicious with a chocolate and hazelnut cream spread, adding a creamy, chocolaty layer to each slice.

Why you'll love it:

The unique two-tone appearance of this plumcake is not only visually appealing, but also offers a taste of two different flavors coming together perfectly in one cake. The recipe is simple and the resulting cake is incredibly soft and moist, thanks to the combination of milk and light oil. This is a perfect choice for those who appreciate a cake that is both simple to prepare and satisfying to eat.

Perfect occasion:

This plum cake is perfect for a leisurely weekend breakfast, a delicious addition to a brunch table, or as a comforting snack with tea or coffee. It's also a great treat for kids' lunch boxes or as a casual dessert for family dinners. On occasions that call for something sweet without being too indulgent, this plumcake hits just the right note.

Decorating Tips:

For a simple but elegant finish, dust the top of the cooled plumcake with powdered sugar or light cocoa powder. If serving as dessert, serve each slice with a dollop of whipped cream or a drizzle of chocolate sauce. For a festive touch, decorate with candied orange peel or a few chocolate chips.

Ingredients:

• 300 g all-purpose flour
• 3 medium eggs
• 200 ml whole or semi-skimmed milk
• 70 ml peanut or sunflower oil
• 180 g caster sugar
• Grated zest of an orange and a lemon
• 16 g of baking powder
• A pinch of salt
• 2 tablespoons unsweetened cocoa powder

Instructions:

1. In a mixing bowl, beat the eggs with the granulated sugar until light and fluffy.
2. Add the grated orange and lemon zest.
3. Gradually add the milk then the oil while continuing to mix.
4. Gradually sift in the flour and baking powder, mixing at low speed to incorporate them well.
5. Add a pinch of salt and mix.
6. Pour half of the batter into a 25cm plumcake tin lined with baking paper. Bake in a preheated oven at 180°C (356°F) for 15 to 20 minutes.
7. Meanwhile, mix the cocoa powder with the rest of the paste.
8. After the initial baking time, remove the cake from the oven, pour the cocoa batter over the baked layer, and return to the oven for an additional 25 to 30 minutes, or until a toothpick comes out clean.
9. Let the cake sit in the oven with the door slightly open for about 5 minutes before removing it.
10. Let cool before serving.

Enjoy this delicious two-tone plumcake, a treat as beautiful to look at as it is to eat!