Plum and hazelnut cake in a Crock Pot slow cooker

Name: Plum and hazelnut cake in a Crock Pot slow cooker - Lavinia C.
Ingredients: 4 eggs; 6 tablespoons of oil; 8 tablespoons of sugar; 1/2 cup of milk (250 ml cup); 10 tablespoons of flour; 1 teaspoon of baking powder; 2 teaspoons of vanilla essence; a pinch of salt; 5; 6 plums; 15 hazelnuts; powdered sugar

Dessert - Plum and hazelnut cake in a Crock Pot slow cooker by Lavinia C. - Recipia

Plum and Hazelnut Cake in a Slow Cooker Preparation time: 15 minutes Baking time: 2 hours Total time: 2 hours 15 minutes Servings: 8 Welcome to the delightful world of cakes! Today, I invite you to discover a special recipe, full of flavor and texture: plum and hazelnut cake, made in a slow cooker. This recipe is perfect for those moments when you want to enjoy a quick and simple dessert without spending hours in the kitchen. A little story about the cake Fruit cakes have a long tradition, often prepared in households to celebrate bountiful harvests. Plums, with their sweetness and juiciness, are ideal for adding depth and moisture to desserts. Combined with crunchy hazelnuts, this dish becomes a true delicacy. Using a slow cooker, you'll achieve an incredibly soft and flavorful cake with minimal effort. Ingredients - 4 eggs (separated) - 6 tablespoons oil (preferably sunflower or olive oil) - 8 tablespoons sugar - ½ cup milk (approximately 125 ml) - 10 tablespoons flour - 1 teaspoon baking powder - 2 teaspoons vanilla extract - A pinch of salt - 5-6 plums (the ripest and sweetest) - 15 hazelnuts (raw) - Powdered sugar (for decoration) Helpful tips about ingredients - Plums: Choose ripe plums to achieve a sweet taste and a soft texture that melts in your mouth. If you prefer a hint of acidity, you can opt for slightly under-ripe plums. - Hazelnuts: These add a crunchy note to the cake. You can use roasted hazelnuts for a more intense flavor, but make sure they are unsalted. - Flour: Sifting the flour is essential to avoid lumps in the mixture. This step will make the cake fluffier. - Oil: Extra virgin olive oil will add a subtle flavor, while sunflower oil will allow the sweetness of the cake to shine. Preparation technique 1. Egg separation: Start by carefully separating the egg whites from the yolks. Ensure that no traces of yolk remain in the whites, or they won't whip properly. 2. Whipping the egg whites: Use an electric mixer to beat the egg whites with a pinch of salt until they become frothy and form stiff peaks. This step is crucial for achieving a fluffy cake. 3. Preparing the mixture: In a separate bowl, mix the egg yolks with the sugar until you obtain a light-colored cream. Gradually incorporate the oil and milk, mixing continuously. 4. Adding dry ingredients: Sift the flour together with the baking powder into the egg yolk mixture and mix well. Add the vanilla extract for extra flavor. 5. Combining the mixtures: Using a silicone spatula, gently fold the whipped egg whites into the egg yolk mixture, being careful not to deflate the air in the whites. 6. Preparing the fruit: Wash the plums, cut them into quarters, and chop the hazelnuts in half. 7. Preparing the slow cooker: Grease the inside of the pot with butter and line it with parchment paper to prevent the cake from sticking. 8. Assembling the cake: Pour the mixture into the slow cooker, then add the pieces of plums and hazelnuts, gently mixing to distribute them evenly. 9. Cooking the cake: Put the lid on and set the slow cooker to Low for 2 hours. At the end of this time, perform the toothpick test: if it comes out clean, the cake is ready. 10. Cooling and serving: Turn off the slow cooker and let the cake cool in the pot for about 15-20 minutes. Remove the cake from the pot, sprinkle powdered sugar on top, and decorate with plum slices. Serving suggestions This cake is delicious served warm, alongside a scoop of vanilla ice cream or a dollop of cream. You can also add a cup of tea or coffee for the perfect duo! Possible variations - Add spices: For an even more aromatic taste, you can add a bit of cinnamon or nutmeg to the flour mixture. - Make it vegan: Replace the eggs with a mixture of 1 tablespoon of chia or flax seeds mixed with 3 tablespoons of water. This will replace one egg and give the cake a pleasant texture. Nutritional benefits The plum and hazelnut cake is not only a treat but also a source of nutrients. Plums are rich in fiber, vitamin C, and antioxidants, while hazelnuts provide healthy fats, protein, and B vitamins. This combination makes the dessert not only tasty but also beneficial for health. Frequently asked questions - Can I use other fruits? Yes, you can experiment with other seasonal fruits like peaches, apricots, or apples. - How can I store the cake? It keeps well at room temperature, covered, for 2-3 days. You can also refrigerate it for a longer period. - Is the cake suitable for special diets? As long as you follow the ingredients, this cake can be adapted for various diets, such as gluten-free or vegan. In conclusion, the plum and hazelnut cake in a slow cooker is a simple yet flavorful dessert that will bring smiles to the faces of your loved ones. Whether you make it for a special occasion or just to treat yourself, this recipe is sure to become a favorite. Give it a try and enjoy every bite!

Category: Dessert Author: Lavinia C. Views: 1654 Date: 04.10.2024

Facebook Pinterest

Dessert - Plum and hazelnut cake in a Crock Pot slow cooker by Lavinia C. - Recipia 1

Dessert - Plum and hazelnut cake in a Crock Pot slow cooker by Lavinia C. - Recipia 2

Categories