Plum Cake Classico Massari • Martina Manti Recipe

Io non resisto mai al plum cake classico di Massari: soffice, profumato e così perfetto che sparisce fetta dopo fetta.
È uno di quei dolci semplici che sembrano da pasticceria, e il bello è che vorrai rifarlo subito.

Adoro il Plum Cake Classico Massari perché è quel dolce semplice che mi fa tornare a tagliarne un’altra fetta senza pensarci troppo. Amo la sua mollica piena, fitta ma morbida, con quel sapore pulito di burro morbido e il colpo fresco della scorza di limone.

E ogni volta mi stupisce quanto riesca a essere elegante senza fare il prezioso. Niente fronzoli, niente effetti speciali.

Solo una fetta seria, che profuma di pasticceria vera e finisce troppo in fretta. Io lo rifaccio spesso perché mi piace così: diretto, affidabile, goloso.

Una roba da credenza che non resta mai in credenza.

Ingredients

• Farina 00 keeps the crumb soft and cake-like, not heavy or chewy.
• Zucchero semolato adds sweetness and helps that golden, slightly crisp top happen.
• Uova give structure, richness, and that cozy homemade cake feel.
• Burro morbido makes it tender, buttery, and honestly way more comforting.
• Latte intero loosens the batter and keeps each slice nicely moist.
• Lievito per dolci gives the cake its gentle rise, nothing too dramatic.
• Sale wakes everything up, so the sweetness doesn’t taste flat.
• Scorza di limone adds brightness, especially against those juicy plums.
• Vaniglia makes it smell like a real bakery moment at home.
• Susine bring jammy bites, tart edges, and that pretty fruit-studded look.
• Plus, a little sugar on top helps the plums caramelize beautifully.
• Zucchero a velo is optional, but it’s cute and makes slices feel finished.

Ingredient Quantities

• 250 g farina 00
• 200 g zucchero semolato
• 3 uova medie
• 120 g burro morbido a temperatura ambiente
• 120 ml latte intero
• 1 bustina lievito per dolci (circa 16 g)
• 1 pizzico di sale
• scorza grattugiata di 1 limone non trattato
• 1 cucchiaino estratto di vaniglia
• 700-800 g susine mature, lavate, denocciolate e tagliate a spicchi
• 1-2 cucchiai di zucchero per cospargere le susine prima della cottura
• zucchero a velo per spolverare a piacere

How to Make this

1. Preheat oven to 170 C and grease and flour a 25×11 cm loaf pan or line it with parchment paper.

2. Beat 120 g soft butter with 200 g granulated sugar until pale and fluffy.

3. Add 3 medium eggs one at a time, beating after each addition, then stir in 1 teaspoon vanilla extract and the grated zest of 1 untreated lemon.

4. In a bowl mix 250 g 00 flour, 1 packet (about 16 g) baking powder and a pinch of salt.

5. Alternately add the dry mixture and 120 ml whole milk to the butter mixture in 2 to 3 additions, folding gently until a smooth batter forms.

6. Pour the batter into the prepared pan and level the surface with a spatula.

7. Arrange 700 to 800 g halved, pitted and sliced plums on top of the batter, cut side up, pressing them lightly so they sit partially embedded.

8. Sprinkle 1 to 2 tablespoons granulated sugar over the plums.

9. Bake in the preheated oven for 45 to 60 minutes until the cake is golden and a skewer inserted into the crumb comes out clean or with a few moist crumbs; if the plums brown too quickly cover loosely with foil.

10. Cool in the pan for 10 to 15 minutes, transfer to a wire rack to cool completely, and dust with powdered sugar before serving.

Equipment Needed

1. Oven
2. 25 x 11 cm loaf pan or parchment paper to line it
3. Kitchen scale and measuring spoons/cup (for grams and milliliters)
4. Mixing bowls (one large, one medium)
5. Electric mixer or hand whisk
6. Spatula for folding and leveling batter
7. Knife and cutting board for halving and slicing plums
8. Skewer or toothpick to test doneness
9. Wire cooling rack
10. Fine sieve or small sifter for dusting powdered sugar

FAQ

Plum Cake Classico Massari • Martina Manti Recipe Substitutions and Variations

• 250 g farina 00: sostituire con 250 g farina 0 o con 200 g farina integrale + 50 g farina 00 per una torta più rustica mantenendo struttura.
• 120 g burro morbido: sostituire con 100 g olio di semi neutro + 20 g yogurt greco per mantenere umidità e morbidezza; oppure 120 g margarina da panificazione per versione senza lattosio.
• 120 ml latte intero: sostituire con 120 ml latte di mandorla non zuccherato o 120 ml latte scremato per una versione più leggera; se usi latte vegetale verifica sapore e consistenza.
• 200 g zucchero semolato: sostituire con 180 g zucchero di canna chiaro per sapore più caramellato o con 160 g eritritolo + 40 g zucchero di canna per ridurre calorie mantenendo doratura.

Pro Tips

– Use ripe but still slightly firm plums so they hold their shape during baking. If they are very juicy, pat them dry with a paper towel and let any excess juice drain for a few minutes before arranging them on the batter.

– Keep the batter light by folding gently and avoiding overmixing once you add the flour. Overworking develops gluten and makes the crumb dense instead of tender.

– To prevent the fruit from sinking too much, press each plum piece only gently into the batter and arrange them cut side up so their juices stay mostly on top. If the skins brown too fast, tent the pan loosely with foil partway through baking.

– Let the cake cool in the pan for the recommended time before turning out, then cool completely on a wire rack. This helps the crumb finish setting and makes slicing cleaner. If you like a little extra shine and sweetness, brush the warm plums with a simple warmed apricot jam before dusting with powdered sugar.