Pineapple and Greek Yogurt Plumcake

The pineapple and Greek yogurt plumcake is a delicious and relatively light variant, perfect for an energizing breakfast or snack. Here’s the recipe:

Ingredients

• 200 g of all-purpose flour
• 150 g of granulated sugar
• 2 large eggs
• 125 g of Greek yogurt
• 50 g of melted butter (or vegetable oil)
• 1 sachet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (organic if possible)
• 200 g of fresh pineapple cut into cubes (or well-drained canned pineapple)

Preparation

1. Preheat the oven to 180 °C and butter or line a plumcake mold with parchment paper.
2. In a bowl, beat the eggs with the sugar until the mixture is pale and frothy.
3. Add the Greek yogurt and the melted butter (or oil) to the egg and sugar mixture, mixing gently.
4. Add the grated lemon zest and a pinch of salt.
5. Incorporate the sifted flour and baking powder, mixing to avoid lumps.
6. Finally, add the pineapple pieces and fold them in carefully.
7. Pour the mixture into the plumcake mold and level the surface.
8. Bake for about 40-45 minutes or until a toothpick inserted into the center of the plumcake comes out clean.
9. Take the plumcake out of the oven and let it cool before unmolding and serving.

Curiosity

Plumcake, from the English name meaning literally “plum cake,” doesn’t necessarily contain plums. The term has evolved to describe a variety of sweet baked goods made in a rectangular mold, characteristic for their bread-like shape. The addition of pineapple in the Italian version adds an exotic touch and naturally different sweetness.

Remember that if you prefer not to use eggs or dairy, you can find alternatives to make it vegan or less caloric.