Oat and Hazelnut Plumcake

The oat and hazelnut plumcake is a simple and nutritious dessert, ideal for breakfast or a snack. Here is the recipe:

Ingredients

• 150 g of oat flour
• 100 g of chopped hazelnuts
• 2 eggs
• 100 g of white yogurt
• 70 g of brown sugar
• 50 ml of seed oil (for example, sunflower oil)
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (optional, for a citrusy touch)
• Butter and flour for greasing and flouring the mold (or use parchment paper)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, whisk the eggs with the sugar until you have a light and frothy mixture.
3. Add the yogurt and the oil slowly, continuing to mix.
4. Incorporate the oat flour, a pinch of salt, and the baking powder, mixing gently.
5. Add the chopped hazelnuts and grated lemon zest and mix the mixture well.
6. Prepare a plumcake mold by greasing it with butter and flouring it or lining it with parchment paper.
7. Pour the mixture into the mold and level it with a spatula.
8. Bake for about 35-40 minutes or until golden and the toothpick test comes out positive.
9. Let the plumcake cool before unmolding and serving it.

If you prefer a more Italian touch to the recipe, you could replace the white yogurt with vanilla yogurt or add a pinch of cinnamon to the dough to enrich its flavor.

Remember that cooking time may vary depending on your oven, so always check the dessert before taking it out of the oven.

Curiosity

Although having roots in Anglo-Saxon tradition, the plumcake has now become part of the international culinary culture. The term “plumcake” comes from the English “plum cake,” which literally means “plum cake,” even though it often does not contain plums. The oat and hazelnut version represents a healthy evolution with a slightly rustic taste, designed for those who prefer whole and less refined ingredients.