As we are approaching the holidays I am experimenting in the kitchen more than ever.

Today I decided to make this delicious Plum Cake with corn flour and Chocolate Chipswhich is perfect as a dessert at the end of a meal, and even better the day after a party, for breakfast!

You will need some fresh ingredients and a loaf tin but I promise you that, following a few steps, the result will be amazing!


5 Eggs
300 gr 00 Flour
200 gr Corn Flour
170 ml fresh Cream
200 gr Butter (or 120 ml of Seed Oil)
200 gr granulated Sugar
1 Baking Powder
2 Vanillin
Pinch of Salt
130 gr Chocolate chips
80 ml of Strega liqueur or a sweet liqueur of your choice

Let’s get cooking!

Melt the butter in a bain-marie and set aside.

Beat the eggs at room temperature with the sugar, vanillin and a pinch of salt. Slowly add the cream once you have achieved a light and frothy mixture.

Slowly add the previously mixed and sifted flours and yeast into the mixture (always mixing using an electric whisk). Alternate adding the flours mix with slowly pouring in the butter. As a last touch add the chocolate chips.

Fill two medium loaf tins and bake at 170 degrees for about an hour. Do the toothpick test to check: once the Plum Cake is firm and the toothpick comes out clean, turn off the oven!

Did you know...From the mill, the generous heart of corn

Corn, maize, granone... Many ways of calling this ingredients, but only one scientific name: Zea Mays. A name that explains many things: Zea comes from the Greek "zao," meaning "to live" or "to nourish". Mays is the name the Taino Indians used when the first European navigators reached the Caribbean. It is also the name used by the populations of Middle and South America—Aztecs, Incas, Maya—to refer to this precious cereal on which their survival depended. A gift from the gods for these populations, a gift for all humans who have always consumed it. After millennia, even today, the ear of corn, brought from the field in its various shades of orange, dried in the August sun, shelled, winnowed, freed from any small impurity, is ready to generously offer itself to humans. Its many kernels, hundreds of kernels firmly attached to the cob, one by one are ready to contribute to humanity: the orange pericarp, the white endosperm, and the germ, the heart of each kernel, give us fibers, minerals, vitamins B and E, whole grains, and much more, but without gluten.

Like an ancestral nursery rhyme, the rhythmic sound of the stone mill welcomes the kernels that slowly slide to the bottom of the funnel hopper. From there, grain after grain, like a neat row of good little soldiers, the kernels line up descending into the hole from which you can see the upper millstone, which, although very heavy, rotates quickly on the fixed one, at a millimeter distance from it. And it is there that the seeds, one after the other, are transformed into a delicate flour that cheerfully escapes from the mill's mouth, pushed by the centrifugal force of the mobile grindstone. It's a warm, soft cloud that slips through the fingers with its unmistakable scent, a scent that smells ancient, that smells good. From the heart of the mill, the corn has emerged with all its properties intact, with all its generous heart.

Nourishing and good, now the flour is ready to be transformed into many tasty dishes, an infinity of recipes, energizing and nutritious, for appetizers, first courses, main courses, side dishes, and inevitably, desserts.

To make this delicious Plum Cake you will need: