Ingredients

  • Soft wheat flour type 0V g 300
  • Sugar g 200
  • butter g 200
  • whole eggs 200 g
  • chemical yeast 15 g
  • raisins g 100
  • vanilla bean 1
  • 1 lemon zest
  • dried apricots

Plum Cake 🏡

In a planetary mixer with the leaf, whip the butter with the sugar.

Add, slowly and successively, the eggs, salt, vanilla and lemon peel and finally the flour, previously sieved with the yeast and raisins.

Dress with sac à poche in the classic greasy rectangular molds.

Bake at 220 ° C with the valve open for 20/22 minutes for the 350 g.

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: info@molinobigolingiovanni.it Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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