Plum cake with yogurt
250g yogurt natural
50g potato starch
100g extra virgin olive oil
1/3 glass of milk
16g baking powder
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.