Yogurt Plumcake

Yogurt plumcake is a soft and versatile sweet, perfect for breakfast or a snack. Here’s the recipe:

Ingredients

• 1 jar of plain yogurt (125 g, which you will use as a measuring cup)
• 3 jars of flour
• 2 jars of sugar
• 1/2 jar of seed oil
• 3 eggs
• 1 packet of baking powder
• Grated zest of 1 lemon (optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, pour the yogurt and use the empty jar as a measuring cup for the other ingredients.
3. Add the eggs and sugar and mix until you obtain a frothy mixture.
4. Incorporate the oil and grated lemon zest, stirring well.
5. Add the sifted flour and baking powder, mixing gently so as not to deflate the mixture.
6. Pour the batter into a plumcake pan previously buttered and floured or lined with parchment paper.
7. Bake and cook for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool before unmolding and serving.

You can customize the plumcake by adding fresh fruit, chocolate chips, dried fruit or flavors such as vanilla. For an all-Italian touch, you could add some limoncello or toasted almonds.

Trivia

The plumcake, despite its name, does not necessarily contain plums (plums in English). It is a British term that originally described a dense cake with dried fruit, but has become synonymous with any cake baked in a rectangular pan, with or without fruit.