Preparation time: 20 minutes
Cooking time: 45 - 50 minutes
INGREDIENTS for a Plumacakes mold 30x10 cm (alternatively you can use a 22x10 cm mold to have a higher Plumacakes)
200 g of Flour 00
200 g of butter in pieces
200 g of sugar
40 g of potato starch
150 g of natural white yogurt at room temperature *
1.5 teaspoons of Matcha Tea
3 whole eggs
1 packet of baking powder
1 sachet of vanillin
Lemon peel untreated to be grated
1 pinch of salt
Butter q.b. to butter the mold
* It is important that the yogurt is at room temperature and not cold in the fridge. Leave it in a temperate environment for a while. The reason why the yoghurt plum cakes often deflate: the cold yoghurt makes the dough deflate! If you pay attention to this step you will get a perfect high soft plum!
With the help of a planetary mixer or an electric whisk, mix the butter into small pieces at room temperature together with the sugar until you obtain a homogeneous mixture. Continuing to stir, add the vanillin, the yogurt a spoonful at a time, the eggs one at a time and a pinch of salt. When the eggs are well mixed with the mixture, add the flour, potato starch, Matcha tea and sifted yeast. Finally the grated lemon peel to give a fresh scent. Continue to mix everything until you obtain a full-bodied and homogeneous mixture. In the meantime turn on the oven and bring it to temperature: 180 ° if the oven is static, 160 ° if the oven is ventilated.
Butter the 30x10 cm plumcake mold (or, alternatively, 22x10 cm to have a taller Plumacakes) and line it with parchment paper by pressing on the walls to make the paper adhere well to the sides.
Pour the mixture into the mold leveling the surface well. Bake in a static oven already warm at 180 ° for 50 minutes or in a ventilated oven at 160 ° for 40 minutes until the surface of the plum cake is golden.
After the cooking time has elapsed, check with a toothpick that the inside of the plumcake is cooked, then remove it from the oven and let it cool before removing it from the mold. If you like garnish with icing sugar.
Here is an original Plumcakes ready to add color and taste to your breakfasts or your well-deserved breaks.
You can store the Plumacakes out of the fridge in a cake container for 3-4 days.
ADVICE: To obtain an even more intense green color, just increase the dose of Matcha Tea to your liking.
You can enrich the dough with chopped almonds, pine nuts or with dark chocolate chips ... let your imagination inspire you!
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