330 g of Molino Rossetto mix for plumcake
90 ml of water
120 ml of seeds oil
In a bowl put the mix for plumcakes, eggs and water. Knead the batter with an electric beater or with a wooden spoon for a few minutes. Add oil little by little continuing to blend until the dough will be smooth and uniform.
Divide the dough into 6 mini plumcake moulds and sprinkle with grain of sugar.
Bake for 25 minutes or so in preheated oven to 180°C. Take them out from the oven, let it cool and wait them on.