Whole Wheat Plumcake

I will be happy to help you prepare a Whole Wheat Plumcake!

Ingredients

• 200 g of whole wheat flour
• 100 g of brown sugar (or alternatively a natural sweetener like honey or maple syrup)
• 3 eggs
• 125 g of plain yogurt (or a plant-based alternative if preferred)
• 80 ml of seed oil (such as sunflower or corn oil)
• 1 packet of baking powder
• A pinch of salt
• Flavoring of choice (vanilla, grated lemon zest, cinnamon, etc.)

Optionally, you can add:

• Dried fruit, such as chopped walnuts or almonds
• Seeds, such as pumpkin or sunflower seeds
• Dehydrated or chopped fruit (apples, pears, plums)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the whole wheat flour with the baking powder and a pinch of salt.
3. In another bowl, beat the eggs with the brown sugar until you obtain a light and frothy mixture.
4. Add the oil in a stream and the yogurt, continuing to mix.
5. Gradually incorporate the dry ingredients (the flour, the baking powder and the salt) into the egg mixture, mixing well to avoid the formation of lumps.
6. Add the chosen flavoring and, if desired, dried fruit, seeds or pieces of fruit.
7. Pour the mixture into a plumcake mold previously greased or lined with parchment paper.
8. Bake for about 35-40 minutes or until a toothpick inserted into the center of the plumcake comes out clean.
9. Let cool before unmolding and serving.

Remember that the cooking time may vary depending on the oven and the mold used.

Trivia

The term “plumcake” derives from the English “plum cake”, which traditionally refers to a Christmas cake enriched with dried fruit (plum in English means “plum”). However, over time the term has taken on a broader meaning and now indicates various types of baked goods, often prepared in a rectangular mold.