The yogurt plumcake is a simple and versatile dessert, perfect for breakfast or snack. Its fluffy texture and mild flavor make it suitable for everyone, from children to adults. In this article, we’ll explore the history of the loaf cake, the ingredients needed, a detailed process, and some variations to customize it to your tastes.
1. History of the Plumcake
The plumcake has ancient origins, dating back to England in the fifteenth century. Traditionally, it was prepared with prunes (hence the name “plum”) and other ingredients such as spices and dried fruit. Today, there are many variations of plum cake, but the common denominator is its soft and moist texture.
2. Ingredients for the Yogurt Plumcake
Basic Ingredients
- Natural yoghurt: 250 g (preferably full-fat)
- Flour 00: 250 g
- Sugar: 150 g
- Eggs: 3
- Seed oil: 100 ml
- Baking powder: 1 sachet (16 g)
- Salt: a pinch
- Vanilla: 1 sachet of vanillin or vanilla extract (optional)
- Lemon zest: grated (optional)
Optional Ingredients
- Fresh fruit: such as blueberries, raspberries or apple pieces
- Dried fruit: walnuts, almonds or hazelnuts
- Chocolate chips: for a delicious touch
3. Tools Needed
- Large bowl: for mixing the ingredients.
- Electric or manual whisk: to whip eggs and sugar.
- Silicone spatula: to mix the ingredients.
- Plumcake mold: 22-24 cm long.
- Baking paper: to line the mold (optional).
4. Procedure for the Yogurt Plumcake
4.1 Preparation of the Dough
- Prepare the Mold: Preheat the oven to 180°C (160°C if fan). Line the loaf pan with baking paper or grease it with a little butter and sprinkle with flour.
- Whip the Eggs and Sugar: In a large bowl, crack the eggs together and add the sugar. Whip with an electric whisk until light and fluffy.
- Add the Yogurt: Stir in the yogurt and seed oil, continuing to mix until you get a smooth dough.
- Stir in the Dry Ingredients: Sift the flour, baking powder, and salt into another bowl. Gradually add the dry ingredients to the yogurt mixture, stirring gently with a spatula.
- Flavor: If desired, add the vanilla and lemon zest, mixing well.
4.2 Add extra ingredients
- Fruit or Chocolate Chips: If you want, you can add fresh fruit, dried fruit or chocolate chips to the dough. Stir gently to avoid breaking the fruit.
4.3 Cooking
- Pour the Batter into the Mold: Transfer the batter into the loaf pan, leveling the surface with a spatula.
- Bake in the oven: Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the surface darkens too much, cover with aluminum foil.
- Cool: Once cooked, remove the loaf cake from the oven and let it cool in the mold for 10 minutes. Then transfer it to a wire rack to cool completely.
