Bicolor Plumcake


  • 250g of flour
  • 30g of cocoa
  • 16g of yeast
  • 150g raw sugar
  • 70g oil
  • 2 eggs
  • 120g of milk
  • Some cinnamon




Mix the sugar with the eggs and then add milk and oil.

Add 220g of the flowers, the yeast and as much cinnamon as you prefer.


Split the mixture and add 30g of cocoa to one part and the left 30g of flour to the other one. Then mix both mixtures really well.


Put the mixtures into the plumcake tin alternating the black one and the white one like in the picture.


Bake in the oven at 180°C for 40 minutes.


Livia Rapini


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