INGREDIENTS
- 250 g “00” flour,;
- 180 g sugar,;
- 3 eggs (Room temperature);
- 2 jars of apricot yogurt (room temperature);
- 100 ml sunflower seed oil;
- 50 g soft butter;
- 30 ml of milk,;
- 1 pinch of salt,;
- 1 sachet of baking powder;
- 1 teaspoon vanilla extract;
- Grated peel of 1 lemon.
STEP
- In a bowl, work the sugar and eggs until you obtain a thick, fluffy cream;
- Add the butter, cut into slightly soft pieces, and continue working with the electric whisk;
- Then add the yogurt, milk, vanilla extract, grated lemon peel, pinch of salt and continue to whisk;
- Add the sifted flour with the yeast and finally the seed oil. Mix everything with the electric whisk at low speed, so as not to deflate the mixture too much. Our yogurt plumcake dough is ready to be baked;
- Butter and flour a plumcake mould (about 30 cm long), pour the mixture into it and bake in a preheated oven at 160° for about 50 minutes, do the toothpick test;
- Take our yogurt plumcake out of the oven (very soft) and let it cool completely;
- Place the Plumcake on a serving plate, sprinkle with icing sugar and serve… FABULOUS!
NOTE
If you let it rest all night, or, in any case, for a few hours, the plumcake of the mill will be even better.
The Plumcake with yogurt is soft by nature, thanks to the yogurt. You can store it at room temperature wrapped in transparent film (possibly in its mold). It will remain soft and moist for 3-4 days.
