Baking Mold Copper Plum Cake

In Italy, a sweet treat is traditionally part of the morning latte. Cake is popularly served early in the day, baked in a loaf pan like this one and simply called "plum cake" by everyone. Where this name comes from seems uncertain. One thing is certain, however, and that is that it does not contain - you guessed it - fresh plums. The original version, like the English original, contains a mixture of dried and candied fruits. Today, it is usually a simple sponge cake, which owes its fluffy texture to the addition of yogurt or ricotta to the dough. Of course, there are thousands of recipes, from the fresh version with orange or lemon to the more substantial version with chocolate chips. And the more advanced the day, the more often it can probably happen that also a "plum cake" with savory ingredients comes to the table.

Every baker knows it: A copper baking tin makes an extraordinary contribution to the success of cakes and pastries. For what reason? Simply put: because of the outstanding heat conductivity for which chefs all over the world so rightly appreciate this precious material. What’s more, the metal’s distinctive property contributes to an even baking result.
All our copper baking dishes come, without compromise, from Italy. The copper is extracted in the country, drawn into sheets of suitable material thickness and processed by hand in a small factory near Naples. The metal former cut the sheets into rounds in a first step and then lubricate these with grease before a specialised machine punches the sheets into shape. Deburred, cleaned and carefully polished to a shine, the baking moulds finally get a wafer-thin tin coating on the inside. When in use, please note that you must grease the copper moulds with a small amount of beeswax or butter before filling with the dough. (Do not dust with flour after greasing!)