Today, I want to share with you the recipe of my favourite Italian childhood cake (In Italian Plumcake, although no plums are in this recipe). This is super easy to make and also very versatile, you can literally mix the dough in 15 minutes and the oven will do the rest! Good for breakfast or for an afternoon tea. This time I’ve added 0 fat Greek Yoghurt and Raisins but you can be more creative and add whatever you like the best.
Good for breakfast or for an afternoon tea. Delicious!
- 3 medium Eggs
- 140 gr of Sugar
- Greek yoghurt 250 gr
- Vegetable Oil 100 ml
- 00 flour 180g
- Potato starch 60 g
- Zest of 1 Lemon
- a pinch of salt
- 16 gr of Baking powder
- Firstly, weight all the ingredients at room temperature. Place the eggs in a large bowl along with the sugar and a pinch of salt; mix them all with an electric mixer at low-speed initially, then you can increase it. When the mix becomes light and fluffy use the non-electric whisk instead. Add the greek yoghurt a little at time, stirring it with the whisk.
- Grate the zest of one lemon and add it to the mixture. Mix all the ingredients, then gently pour the oil in while continuing to stir.
- In a bowl, sift the flour, potato starch and baking powder, then add the powder a spoon at a time to the mixture, stirring with a spatula from the top downwards until you get a smooth mixture.
- Grease a loaf pan of 23 x 10x 7,5 cm and gently pour the dough while levelling it with a spatula. Bake it in a preheated oven to 170 degrees for 55 minutes.
- Test if it’s done with a toothpick: if pulling it out remains clean, it means that is ready; alternatively you’ll need to keep cooking for a few more minutes. When the plumcake is well browned, let it cool completely.
- Your Italian yoghurt ‘plumcake’ is ready to be served!
Store the cake out of the refrigerator under a bell jar for 3-4 days max. Once cooked, it can be frozen and stored for up to 30 days.