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Yoghurt plum cake

Yoghurt plum cake

This is a cake that I like a lot because it always succeeds! And then it has the undeniable advantage of being easy even to dose: no scale, just a measuring cup!
And it is also quick to prepare.

Having indicated the quantities by volume (cc 100 or multiple) it was sufficient to use the spoon to 100 cc of my comfortable scoops plastic hemisphere with the handle of various sizes (from pinch (made with three fingers) to half cup - You are also found in those department stores of popular Scandinavian furniture everywhere ...).
A small warning: the fact that yogurt was used in the cake does not mean that the cake is low in calories. I used mine strained yogurt made with mountain milk with a minimum fat content of 3.8%!
But you can replace it with low-fat yogurt (I grant it).

ingredients:

yogurt (v. Note)

DC.

150

sugar

DC.

200

eggs

pc.

2

orange or lemon (rind)

pc.

1

flour

DC.

200

potato flour

DC.

100

baking powder

sachet

1

vanilla bourbon powder

pinch (made with three fingers)

1

sale

small pinch (made with two fingers)

1

Preparation:

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Pour the yogurt into the mixer bowl, mix it with the sugar then add one egg at a time. Salt (or to first add the salt to the eggs ...), and then turn the whip to slurries medium-low power until everything is well blended and smooth.

Add the orange zest or lemon (if you hurry are great peel in packets in the supermarket!) And gradually add the premixed flour starch, baking powder and vanilla, slightly increasing the speed until creamy.

Line a cake tin cm x 20 10 with greaseproof paper (possibly already prepared) and pour the preparation with the help of a spatula.
You can also, if desired, butter and flour the mold but ... then you have to clean it (and I'm lazy ...).
Bake for ca. 40 'in the oven at 170 ° (for this cake I tried to use it with both lower heat and ventilation with hot air cooking - in my oven still managed flawless).
Make sure the cake is ready with the usual proof of steccolino; if left in the oven other 5 '. Moreover for the times and the cooking temperature we must not forget that each oven has its own history.

Remove the cake from the oven and place on a wire rack to cool before the mold, and after about twenty minutes straight.

Sprinkle with powdered sugar, slice and serve.
It is excellent for breakfast, snack and, why not, even after dinner, sitting in an armchair reading a book.

ADVICES AND NOTES:

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  • Note: if you want you can replace 50 cc of yogurt with an identical volume of milk.
  • To line the mold with parchment paper it is always better to prepare and fold the paper before starting (as indicated here).
    You can also use single-use molds ready in rigid parchment paper but cost much much more!
  • If you plan to use the cake in the following days, put it back in the oven to cool slowly; you will get a drier consistency.
    ATTENTION: not immediately after removing it from the oven but only after it has cooled enough that you can hold with your bare hands (in this way the oven will not be too hot).
  • Cut horizontally lengthwise and stuffed with jam or custard is even more good.