Whole Wheat Plumcake

I’ll be happy to help you prepare a Whole Wheat Plumcake!

Ingredients

• 200 g of whole wheat flour
• 100 g of brown sugar (or a natural sweetener like honey or maple syrup)
• 3 eggs
• 125 g of natural yogurt (or a plant-based alternative if preferred)
• 80 ml of seed oil (such as sunflower or corn oil)
• 1 packet of baking powder
• A pinch of salt
• Flavoring of choice (vanilla, grated lemon zest, cinnamon, etc.)

Optionally, you can add:

• Dried fruit, such as chopped nuts or almonds
• Seeds, like pumpkin or sunflower seeds
• Dehydrated or chopped fruit (apples, pears, plums)

Preparation

1. Preheat the oven to 180°C.
2. In a bowl, mix the whole wheat flour with baking powder and a pinch of salt.
3. In another bowl, beat the eggs with the brown sugar until the mixture is light and frothy.
4. Slowly add the oil and yogurt, continuing to stir.
5. Gradually incorporate the dry ingredients (flour, baking powder, and salt) into the egg mixture, mixing well to avoid lumps.
6. Add your chosen flavoring and, if you wish, dried fruit, seeds, or pieces of fruit.
7. Pour the mixture into a previously greased or parchment-lined plumcake tin.
8. Bake for about 35-40 minutes or until a skewer inserted into the center of the plumcake comes out clean.
9. Let cool before unmolding and serving.

Remember that cooking time may vary depending on the oven and the pan used.

Curiosity

The term “plumcake” comes from the English “plum cake,” which traditionally refers to a Christmas dessert enriched with dried fruit (plum in English means “prune”). However, over time the term has taken on a broader meaning and now refers to various types of baked desserts, often prepared in a rectangular mold.