Plum cake with yogurt


200g Flour

180g Sugar

250g yogurt natural

50g potato starch

3 eggs

100g extra virgin olive oil

1/3 glass of milk

16g baking powder

Procedure :

Whip the eggs with the sugar till they are airy and light in color. Then turn off the mixing machine and add the yogurt while softly stirring (you don't want to lose the airy factor, so stir gently). Now add the olive oil and the milk. In a separate bowl put flour, potato starch and baking powder. Sift them together and add them in 3 times to the liquid part stirring gently. The texture should be soft, but of course not liquid.

Put it in a plum cake mold and bake it in a preheated oven on 180 degrees for 50 minutes.

Note: If you don't like the taste of the extra virgin olive oil in the plum cake, you can always use seeds oil instead.

This recipe is ideal for breakfast or eaten as a normal cake, maybe accompanied with some creme anglaise, but it is also ideal as a base for other desserts.

If you find easier to make this plum cake instead of a Pan di Spagna, you can use it as a base to make your own variant of Zuppa Inglese for example.

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Alice Colombari

Chef de cuisine and patisserie

"I would like to  transmit  my passion for italian cuisine, for my tradition and for the excellences of my home Nation. 

I am trying to walk with my career in both nation in parallel, to start a great cooperation. 

The goal of my life is showing that the over publicized "chef life"can be for women too, and that cooking is all about loving your job and making people feeling at home.



T: +31 (0) 611844395

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