Prezzi validi solo in Italia
Ingredients
- 250 gr white yogurt
- 200 gr flour
- 180 gr sugar
- 100 ml Masserie di Sant’Eramo extra virgin olive oil
- 50 gr potato starch
- 3 eggs
- 2 spoons of milk
- 1 sachet of baking powder
Preparation
The yogurt plumcake is a soft and healthy dessert (thanks to the use of extra virgin olive oil instead of butter), perfect for breakfast or a break. If well preserved, it can be kept for up to a week.
For the success of the yogurt plumcake it is important that all the ingredients are at room temperature. Start by whipping eggs and sugar with electric whisk until you get a white foam. Add milk, yogurt and oil and mix with a spatula.
Add the sifted flour, starch and baking powder and continue to mix until you get an homogeneous mixture. Preheat the oven to 180°C. Oil a plumcake mold and pour the mixture.
Cook the yogurt plumcake for about 50 minutes. Use a toothpick to check if it is cooked: if the toothpick comes out clean, then the cake is ready. Take out the plumcake and let it completely cool, before removing it from the mold and cut it into slices. If wanted, sprinkle it with icing sugar.
