Today’s recipe comes straight from Francesca Morandin, who teaches us how to make a delicate and very, very tasty Yoghurt and lemon plumcake.
All the fragrance of citrus fruits and the lightness of yoghurt for a dessert to be enjoyed at breakfast, snack time, but also as an after-meal treat for those who just don’t want to give up a moment of enjoyment.
If you prefer, you can also turn the large plumcake into single-portion plumcakes to be frozen and have ready in the morning for the little ones’ breakfast or snack: they will certainly never say no to breakfast again. For breakfast, try also Carrot and almond cakes.
Yoghurt and lemon plumcake
41.31g carbohydrates per 100g
- 200g gluten-free flour mix, brand Petra 5**
- 200g butter
- 200g sugar
- 80g plain yoghurt
- 90g egg white (approx. 2 egg whites)
- 20g orange paste (or finely chopped candied orange peel)
- 1 lemon peel, grated
- 8g baking powder*
- 1 vanilla pod
- 1 pinch of salt
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)
- In a planetary mixer, whip the butter left at room temperature with the sugar. When the mixture is whipped, add the orange paste (or chopped zest), grated lemon peel, egg white and flour, then mix well; finally add the yoghurt, vanilla pulp, a pinch of salt and baking powder, stirring again until the mixture is smooth and homogeneous.
- Pour the mixture into a mould buttered and floured, or lined with parchment paper, or a silicone mould. Bake in a static oven preheated to 175°C for 25-30 minutes.
Version with gluten of Yoghurt and lemon plumcake
Replace the gluten-free Petra 5 flour with 280g wheat flour.
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