As soon as I saw that this recipe uses yoghurt, I knew I had to make it. Everything with yoghurt and quark and what they do to bread and food in general make me happy at the moment (new recipes are very welcome!!). This Italian breakfast cake was no exception. It represents exactly what it is that I like so much about cakes using yoghurt; they are moist, dense and stay long fresh without drying out and they have a yoghurty sourness which I often crave for. Thank you, Veera from Prinsessakeittiö for the recipe!
The original classic plumcake was made with dryed fruit when they were imported to Europe in the old days. A cheaper version of the cake used plums, and addition to the name have the main ingredients stayed the same.
Plumcake allo yogurt
130 grams powder sugar
2 eggs
120 grams cooking oil (for example rapeseed oil)
400 ml natural yoghurt
zest of one lemon (preferably organic)
1 tablespoon vanilla sugar (or vanilla extract)
280 grams flour
1 tablespoon baking powder
Mix together the sugar, eggs, oil, yoghurt lemon zest and vanilla. Combine flour and baking powder together and add to the yoghurt mixture. Stir well, cover with a towel and leave in a warm place to rise for 1,5 hours.
Grease a regular loaf pan (I used several small ones) and fill them up to 3/4 .
Bake for 40 minutes at 200 ° C . Let it cool before serving.
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3 comments:
Oi kuinka hieno! Siis juuri tuolta kakun pitääkin näyttää, toisin kuin omani, joka väärän kohotusaineen takia otti ja lässähti.
Ja eikö olekin hyvää?
Oli (huom. oli) todella herkullista! se oli tarkoitettu aamiaiseksi mutta onkin jo kadonnut viimeisiä muruja myöten...
Your site is so amazing! The more I look the more I want to cook!
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