Ingredients :
TYPE 00 FLOUR: 250 grams
WHOLE NATURAL YOGURT: 250 grams
POWDERED SUGAR: 160 grams
PEANUT SEED OIL: 60ml
MILK: 30ml
EGGS: 3
CHEMICAL YEAST: 1 sachet of approximately 16 grams
LEMON PEELS: as much as you need
Preparation :
Collect the eggs in a clean bowl with the sugar, then whisk until light and fluffy. Then add the yogurt, one pot at a time, and incorporate it well.
Also add the milk and oil to the mixture measured in a measuring jug.
Continue to grate the outermost and richest part of a lemon oil.
In a deep plate mix the flour with the baking powder and salt. Then add the powders to the wet ingredients and whisk briefly until the dough appears smooth and silky.
Pour the batter into a cake pan lined with parchment paper.
Bake the plumcake in a static oven preheated to 180 degrees C for approximately 50 minutes, monitoring the level of browning with the toothpick test. Then take it out of the oven, let it cool and unmold it.
Let the yogurt plumcake cool on a rack and serve it in slice