Today I am going to share with you a recipe from my childhood. While growing up in Italy, the morning treats I liked the most were small yogurt plumcakes sold by a famous Italian brand. I am not sure how this cake got its name, being that there are no plums in it… but it has become a classic for Italian breakfasts. I love how spongy and fluffy it is and it goes really well with jam and Nutella. I also love it plain, dipped in milk. The best part is that it is quite healthy, as there is no butter in it and it’s made with yogurt. You can also use fruit based yogurts to give it a different flavour, but I prefer mine plain. It’s become a favourite with my own children too and I often make it for their breakfast. If you like moist, soft and delicious cakes, this one is for you!
- Sift together the flour, potato starch and baking powder and keep aside.
- Using an electric mixer, beat the eggs, sugar, salt, vanilla extract and lemon zest for about 5 minutes, until pale and fluffy.
- Start adding the vegetable oil, little by little, while you keep beating the mixture.
- Add 2 tablespoons of flour mix and keep beating.
- Add the yogurt 1 tablespoon at a time and keep beating.
- Add the remaining flour mix and beat until smooth.
- Pour into a 23×12.5 cm – 9×5 inch greased loaf pan and bake it into a pre-heated oven at 170°C – 340°F for 45 minutes or until a toothpick inserted in the center comes out clean. When ready, let it cool a bit in the pan and then place it on a wire rack to cool completely.
- When cold, store it into a ziploc bag. Make sure not to close the bag completely so the plumcake’s moisture doesn’t spoil the cake. Doing this will make the crust soft, just like it should be.
- Serve the next day for breakfast.