Light yogurt plumcake
Description
Looking for suggestions for new, easy-to-make recipes? It’s wonderful to wake up to a sweet smell, one that transports you back to your past or makes you imagine being somewhere else. If this is what you’re looking for, this light yogurt plum cake is a simple, flavorful dessert , perfect for breakfast with a good cup of coffee or as a snack.
Soft and fragrant, this light yogurt plum cake is a baked treat with a delicate and irresistible aroma, easy to make even for the least experienced bakers. It’s easy to make and takes less than an hour to bake.
It’s also a fairly light dessert, as the dough contains light yogurt and the butter is replaced with sunflower oil. To give it a more rustic flavor, whole wheat flour and raw cane sugar are also used. Its simplicity makes it an ideal dessert for the whole family .
Here you’ll find some helpful tips that will make making your yogurt plum cake a breeze. Here’s what you need to do to make it, step by step.
Ingredients
to recalculate the ingredient amounts
- Eggs 3
- Arborea Zero Fat White Yogurt 250 g
- Raw cane sugar 130 g
- Sunflower oil 90 ml
- Potato starch 60 g
- Whole wheat flour 200 g
- Lemon zest 3 g
- Baking powder 16 g
- Salt 1 pizzico
Instructions
- 1 Crack the eggs into a bowl, add the sugar, grated lemon zest, and a pinch of salt, and begin beating them using an electric whisk until light and fluffy.
- 2 Once they're whipped, gently fold in the skimmed yogurt using a spatula, then slowly drizzle in the sunflower oil. Remember to always use gentle, bottom-up movements to ensure the mixture is thoroughly combined.
- 3 Sift the whole wheat flour, potato starch, and baking powder and gradually fold them into the yogurt cake batter, stirring well with a spatula to avoid lumps and deflating the batter. The result should be a smooth, even mixture.
- 4 Line a loaf pan with parchment paper, pour in the batter, and bake in a preheated oven at 170°C (340°F). Bake for about 50-55 minutes. To check if the cake is cooked through, use a toothpick before removing it from the oven. Insert a skewer into the cake; if it comes out clean, the cake is ready. Let it cool to room temperature before enjoying, dusted with powdered sugar.
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Variations
For those with a sweet tooth, you can add dark or milk chocolate chips to the batter . Before adding them to the batter, quickly mix the chocolate chips in a bowl with a teaspoon of sifted flour. Then gently fold them in with a spatula. This step will prevent the chocolate chips from sinking to the bottom of the cake while baking and becoming a garnish. If you’re a chocolate lover, you can also consider making a chocolate-filled cake with yogurt and chocolate. The result will be a super tasty black and white dessert.
As an alternative to plain yogurt , you can use your favorite fruit-flavored yogurt mixed with chopped fresh fruit to make this plum cake. The result will be a soft and fragrant plum cake.
A variation on the classic plum cake recipe is to make mini plum cakes using rectangular silicone baking cups or muffin tins. Baking times will be shorter; you’ll only need to bake them for about 15-20 minutes.
Finally, for a fresher dessert , also ideal at the end of a meal, cut the plumcake into portions and serve it with a yogurt mousse or ice cream of your choice. A scoop of vanilla ice cream would be ideal.
Did You Know?
In English, the term “plum cake” literally means a plum cake. This is because, in ancient times, the original recipe for this soft and delicious dessert used dried plums. Over time, the original recipe was extensively modified, adding candied fruit and raisins and increasing the amount of eggs to make the batter fluffier.
The constant modifications to the original recipe are a clear sign of the versatility of this dessert, which in any variation manages to fully retain its soft and tasty essence.
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