PUMPKIN PLUMCAKE WITH APPLES IN RAISIN WINE

INGREDIENTS

FOR THE PLUM CAKE

140g BOTTON D’ORO flour
35g potato starch
100g yoghurt
70g pumpkin cream
3 eggs
150g brown sugar
1 sachet baking powder
1 pinch of salt
20g seed oil

FOR THE APPLES

1 apple
50ml raisin wine

FOR THE REST OF THE PREPARATION

Vanilla ice cream
Sultanas
Wholemeal biscuits (made with TRITICUM INTEGRALE flour)
50g white chocolate for the ganache
50g cream for the ganache

PROCEDURE

FOR THE PLUM CAKE

• Mix in a mixer BOTTON D’ORO flour, starch, eggs, pumpkin cream, yoghurt, seed oil, salt, sugar and yeast.
• Grease and flour a baking tin.
• Pour in the mixture and bake in the oven for about 30/40 minutes.

FOR THE APPLES

• Cut them and vacuum seal them with the passito wine.

FOR THE UVETTA

• Soak it in the raisin wine for at least 6 hours.
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FOR THE CARAMELISED CHOCOLATE GANACHE

• Place baking paper in a baking dish and bake the white chocolate at 180 degrees until it caramelizes, then in a thermomixer put the chocolate and cream at 80 degrees and mix well the ingredients reducing to a sauce consistency.

TO FINISH THE DISH

• Cut a slice of plumcake and create a salad of apples, sultanas and caramelised chocolate sauce on the side, crumble the biscuits, which will serve as a base for the ice cream quenelle to give it some consistency. Finish with decorative edible flowers.