Yogurt Plumcake Recipe

Ingredients

• 150 g – 1 cup all-purpose or 00 flour
• 50 g – 1/3 cup potato starch
• 200 g – 3/4 cup + 1 tbsp vanilla yoghurt
• 3 eggs
• 160 g – 3/4 cup granulated sugar
• 100 ml – 1/2 cup vegetable oil (– I use sunflower)
• 1/2 tsp vanilla extract
• zest of 1 lemon (– grated)
• 1 pinch salt
• 2 1/2 tsp baking powder

Instructions

1. 1

   Sift together the flour, potato starch, and baking powder. Set aside.

2. 2

   Using an electric mixer, beat the eggs, sugar, salt, vanilla extract, and lemon zest for about 5 minutes, until pale and fluffy.

3. 3

   Gradually add the vegetable oil, a little at a time, while continuing to beat the mixture.

4. 4

   Add 2 tablespoons of the flour mixture and continue beating.

5. 5

   Add the yoghurt, 1 tablespoon at a time, beating well after each addition.

6. 6

   Add the remaining flour mixture and beat until smooth.

7. 7

   Pour the batter into a greased 23 × 12.5 cm – 9 × 5 inch loaf tin. Bake in a preheated oven at 170°C – 340°F for about 45 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool slightly in the tin, then transfer it to a wire rack to cool completely.

8. 8

   Once completely cold, store the plumcake in a Ziplock bag, leaving it slightly open so the moisture does not spoil the cake. This helps keep the crust soft.

9. 9

   Serve the next day for breakfast.