Plumcake allo Yogurt

50 mins
Serves 1
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Directions

  1. 1Add eggs to a container.
  2. 2Add eggs to a container.
  3. 3Add eggs to a container.
  4. 4Add potato starch to the container.
  5. 5Add potato starch to the container.
  6. 6Add potato starch to the container.
  7. 7Add flour to the container.
  8. 8Add flour to the container.
  9. 9Add flour to the container.
  10. 10Add sugar to the container.
  11. 11Add sugar to the container.
  12. 12Add sugar to the container.
  13. 13Add baking powder to the container.
  14. 14Add baking powder to the container.
  15. 15Add baking powder to the container.
  16. 16Add greek yogurt to the container.
  17. 17Add greek yogurt to the container.
  18. 18Add greek yogurt to the container.
  19. 19Add softened butter to the container.
  20. 20Add softened butter to the container.
  21. 21Add softened butter to the container.
  22. 22Add a pinch of salt to the container.
  23. 23Add a pinch of salt to the container.
  24. 24Add a pinch of salt to the container.
  25. 25Add lemon zest to the container.
  26. 26Add lemon zest to the container.
  27. 27Add lemon zest to the container.
  28. 28Add vanilla to the container.
  29. 29Add vanilla to the container.
  30. 30Add vanilla to the container.
  31. 31Mix all ingredients with a hand blender.
  32. 32Mix all ingredients with a hand blender.
  33. 33Mix all ingredients with a hand blender.
  34. 34Grease and flour the baking pans.
  35. 35Grease and flour the baking pans.
  36. 36Grease and flour the baking pans.
  37. 37Pour the batter into the baking pans.
  38. 38Pour the batter into the baking pans.
  39. 39Pour the batter into the baking pans.
  40. 40Melted butter is applied with a spatula on the surface to make a central cut.
  41. 41Melted butter is applied with a spatula on the surface to make a central cut.
  42. 42Melted butter is applied with a spatula on the surface to make a central cut.
  43. 43Bake in a static oven at 185° for 15 minutes, then lower to 165° for another 35 minutes.
  44. 44Bake in a static oven at 185° for 15 minutes, then lower to 165° for another 35 minutes.
  45. 45Bake in a static oven at 185° for 15 minutes, then lower to 165° for another 35 minutes.
  46. 46Remove the cake from the baking pans.
  47. 47Remove the cake from the baking pans.
  48. 48Remove the cake from the baking pans.
  49. 49Decorate with powdered sugar.
  50. 50Decorate with powdered sugar.
  51. 51Decorate with powdered sugar.
  52. 52Cut and serve.
  53. 53Cut and serve.
  54. 54Cut and serve.

Ingredients

  • 120 g farina 00 debole
  • 120 g farina 00 debole
  • 120 g farina 00 debole
  • 35 g fecola di patate
  • 35 g fecola di patate
  • 35 g fecola di patate
  • 180 g uova intere
  • 180 g uova intere
  • 180 g uova intere
  • 115 g burro morbido
  • 115 g burro morbido
  • 115 g burro morbido
  • 130 g zucchero semolato
  • 130 g zucchero semolato
  • 130 g zucchero semolato
  • 80 g yogurt greco
  • 80 g yogurt greco
  • 80 g yogurt greco
  • 1 limone
  • 1 limone
  • 1 limone
  • 0.5 baccello vaniglia
  • 0.5 baccello vaniglia
  • 0.5 baccello vaniglia
  • 6 g lievito per dolci
  • 6 g lievito per dolci
  • 6 g lievito per dolci
  • 2 g sale fino
  • 2 g sale fino
  • 2 g sale fino
  • qb zucchero a velo
  • qb zucchero a velo
  • qb zucchero a velo

Equipment

containerhand blenderspatulasmall baking pan (16x8cm)large baking pan (22x11)oven

Tips

  • Use all ingredients at room temperature (22/24º).
  • Mix the dough for at least 3 minutes; do not skip this step or reduce the time because it is very important.
  • Bake in a static oven at 185° for 15 minutes, then lower to 165° for another 35 minutes.