Yogurt and Apple Plumcake

I can provide you with a recipe for a delicious yogurt and apple plumcake with a small Italian twist. Here are the ingredients and instructions.

Ingredients

• 200 g of all-purpose flour
• 150 g of sugar
• 2 eggs
• 125 g of natural white yogurt (full-fat is better for a richer texture)
• 1 large apple or 2 medium (such as Golden or Renetta)
• 80 ml of seed oil (or light extra virgin olive oil for a more Italian variation)
• Zest of 1 lemon, grated
• 1 packet of baking powder (about 16g)
• A pinch of salt
• Butter and flour for greasing and flouring the mold
• Powdered sugar (optional for final decoration)

Preparation

1. Preheat the oven to 180 °C and prepare a plumcake tin by greasing and flouring it.
2. In a bowl, beat the eggs with the sugar until the mixture is light and fluffy.
3. Add the yogurt and seed oil, continuing to mix.
4. Incorporate the grated lemon zest for a citrusy touch.
5. Fold in the previously sifted flour with the baking powder and a pinch of salt, mixing gently to avoid lumps.
6. Peel the apple, remove the core, and cut it into small cubes or thin slices, then add it to the mixture.
7. Pour the batter into the prepared tin and level it with a spatula.
8. Bake in the oven for about 35-40 minutes or until a toothpick inserted in the center of the plumcake comes out clean.
9. Let the plumcake cool in the mold for a few minutes before turning it out onto a wire rack.
10. Once cooled, you may dust with powdered sugar for a sweet and decorative finish.

Curiosity

The plumcake, despite its name, does not always contain plums (“plum” in English). It’s a term that has evolved to describe a variety of elongated baked goods, commonly prepared in a plumcake mold. The yogurt and apple version is a moister and lighter variation compared to traditional British recipes.

Serve the yogurt and apple plumcake for breakfast or as a snack, perhaps accompanied by a cup of tea or coffee. Enjoy your meal!