Hazelnut and Ginger Plumcake

Name: Hazelnut and Ginger Plumcake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Type 00 flour 2 ¼ cups; Sugar 1 cup; Eggs (about 3 medium) 5.3 oz; Whole milk 0.67 cup; Vegetable oil ½ cup; Baking powder 1 bag; Powdered ginger 2 ½ tsp; Chopped hazelnuts 7 tbsp; Hazelnuts 3 ½ tbsp; Dark chocolate 3.5 oz

it de fr es br

678

Calories per serving

Vegetarian

Energy Kcal 678
Carbohydrates g 81
of which sugars g 46.5
Protein g 11.7
Fats g 34.1
of which saturated fat g 7.55
Fiber g 2.3
Cholesterol mg 96
Sodium mg 52

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Costantina Vinciguerra

The hazelnut ginger loaf cake is such a delightful treat. Really embraced by Italians, even though it first popped up in Britain. Known as "plumcake alle nocciole e zenzero" in Italy, this cake has a deep, nutty flavor with a tender texture, plus a zingy ginger kick. And here's the thing, it’s not the kind of cake that takes forever to make—really, it's pretty simple to whip up. Comes out tall and inviting. Ready to be sliced. The hazelnut ginger cake recipe combines a soft crumb with chocolate and more hazelnuts on top. So, so good! Hard to resist, especially with coffee or tea. In Italian homes, it's a breakfast staple or an afternoon treat—sweet enough for a special feel but not so rich it’s just for dessert.

Stroll into any Italian bakery, and you'll spot some hazelnut ginger bread. Sometimes called a hazelnut gingerbread loaf or even a hazelnut ginger pound cake—it fits perfectly with the love for simple, flavorful cakes. The warm spice of ginger paired with the earthy crunch of hazelnuts gives a moist bite that folks absolutely adore. Here's the deal: no single region in Italy claims this loaf as its own, which is great because everyone tweaks it a bit. Some go heavy on nuts for a crunchy finish; others pour on more chocolate. Main idea? A soft, golden loaf that's easy to slice and share. And look, whether it’s a hazelnut ginger tea cake or a nutty ginger cake, the flavors are always kinda intriguing and comforting. Make it once, and it quickly becomes a kitchen regular—nobody can resist a good piece. Especially when it’s still warm. Seriously, you can't go wrong. It’s just that good.

INGREDIENTS
Ingredients for a 12x5 inch loaf pan: Type 00 flour 2 ¼ cups (270 g); Sugar 1 cup (200 g); Eggs 5.3 oz (150 g) - (about 3 medium); Whole milk 0.67 cup (160 g); Vegetable oil ½ cup (100 g); Baking powder 1 bag; Powdered ginger 2 ½ tsp (5 g); Chopped hazelnuts 7 tbsp (50 g); Hazelnuts 3 ½ tbsp (30 g); Dark chocolate 3.5 oz (100 g)

Preparation

How to prepare Hazelnut and Ginger Plumcake

To prepare the hazelnut and ginger plumcake, first crack the eggs into a bowl. Add the sugar 1 and beat with an electric mixer for about 5 minutes 2. While continuing to mix, add a couple of tablespoons of flour 3,

a bit of milk 4 and continue alternating milk and flour in this fashion. With the mixer still running, also gradually pour in the oil 5 and add the baking powder 6.

Add the ginger powder, crushed hazelnuts 7 and mix with a spatula 8. Pour the prepared mixture into a 12x5 inch loaf pan, previously greased 9. Bake the plumcake at 350°F for 40 minutes on the lowest rack.

Once cooked, remove from the oven and let it cool completely 10. Now cut the hazelnuts in half 11 and melt the chocolate 12.

Remove the hazelnut and ginger plumcake from the pan 13, pour the chocolate on the top and spread it over the plumcake with a spatula 14. Decorate with the hazelnuts 15 and let it set before serving.