Oat and Hazelnut Plumcake

The oat and hazelnut plumcake is a simple and nutritious cake, ideal for breakfast or snack time. Here is the recipe:

Ingredients

• 150 g oat flour
• 100 g chopped hazelnuts
• 2 eggs
• 100 g plain yogurt
• 70 g brown sugar
• 50 ml seed oil (for example, sunflower oil)
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (optional, for a citrus touch)
• Butter and flour for greasing and flouring the mold (or use parchment paper)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, beat the eggs with the sugar until you have a light and frothy mixture.
3. Add the yogurt and oil in a stream, continuing to mix.
4. Incorporate the oat flour, the pinch of salt, and the baking powder, mixing gently.
5. Add the chopped hazelnuts and the grated lemon zest and mix the mixture well.
6. Prepare a plumcake mold by greasing it with butter and flouring it or lining it with parchment paper.
7. Pour the mixture into the mold and level it with a spatula.
8. Bake for about 35-40 minutes or until golden and the toothpick test comes out clean.
9. Let the plumcake cool before unmolding and serving it.

If you prefer a more Italian touch to the recipe, you could replace the plain yogurt with vanilla yogurt or add a pinch of cinnamon to the batter to enrich its flavor.

Remember that the cooking time may vary depending on your oven, so always check the cake before removing it from the oven.

Trivia

The plumcake, although having roots in Anglo-Saxon tradition, has now become part of international culinary culture. The term “plumcake” comes from the English “plum cake”, which literally means “plum cake”, even though it often does not contain plums. The version with oats and hazelnuts represents a healthy evolution with a slightly rustic flavor, designed for those who prefer whole and less refined ingredients.