Fun fact: the term plumcake consists of the world plum, but you’ll see this ingredient is not included in the original recipe. And all this because originally in England the word plum indicated raisins and dried fruits in general.
Over the years it was then decided to keep using this term in the rest of Europe as well.
There are so many versions of this cake: from sweet to savoury depending on the ingredients we put inside and the texture that we give to it.
Our plumcake is different. It is not the classic version, softy and fluffy. It has a defined consistency given by the ingredients and by the process of making; some simple ingredients such as butter, eggs and sugar that mixed with candied fruits soaked in rhum give that unforgettable taste and smell, that remind us of the past and the goodness of simple things.
One peculiarity of our plumcake lies in its duration, because although in doesn’t contain any kind of preservatives, if you store it in the right way, it can last up to a month.
The story of this product began with my grandfather Cesare Biffi, a chef who became a pastry chef and a reference historical figure for those who lived or attended the delightful village of Sorico (CO) and its surroundings in the 1970s. A hard worker, not a day went by without him making dishes and baking a cake for his costumers. This story continued with my father Antonio: it was him who gets the perfect recipe and make “our recipe”.
Several attempts, added or taking out ingredients, texture check and cooking tests have led to the birth of our plumcake.
A slice for breakfast, as an afternoon snack or after dinner, every moment is the perfect one with the Biffi plumcake.