If you’re looking for a dessert recipe that combines freshness, creaminess, and a touch of softness, the plumcake with fruit salad and custard is for you. The soft base of yogurt and flour, combined with the delicacy of custard and the freshness of seasonal fruit, makes this cake perfect for any time of day. Easy to prepare and suitable for all occasions, it’s a dessert that will win everyone over. Ready to try it?
- Difficulty: Easy
- Cost: Cheap
- Rest time: 45 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup Plain natural yogurt
- 1/2 cup All-purpose flour
- 1 cup Cornstarch
- 3/4 cup Sugar
- 3 Eggs
- 1 packet Baking powder
- 1 Lemon (Zest)
- 1/2 cup Sunflower seed oil
- 1 pinch Salt
- Custard (half batch)
- Fruit (to taste)
- Chocolate chips
- Powdered sugar
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Sieve
- 1 Grater
- 1 Loaf pan
- 1 Parchment paper
- 1 Spatula
- 1 Saucepan
- 1 Whisk
- 1 Strainer
- 1 Bowl
- 1 Plastic wrap
- 1 Knife
- 1 Sieve
- 1 Oval plate
Preparation
Sift the all-purpose flour, cornstarch, and baking powder into a bowl.
In a separate bowl, whisk the eggs with the sugar using an electric whisk until the mixture is pale and frothy.
Gradually add the oil while stirring, and incorporate the sifted flours little by little, alternating with the yogurt and a pinch of salt. Don’t forget to add the grated lemon zest for a touch of freshness.
Pour the mixture into a loaf pan lined with parchment paper (dimensions 10×5 inches).
Bake at 340°F for about 45 minutes or until golden brown on the surface. Do the toothpick test to ensure it’s cooked inside.
Let it cool completely.
Bring the milk to a boil with half of the sugar, the lemon zest, and a pinch of salt.
In a separate bowl, beat the egg yolks with the remaining sugar and flour.
Remove the lemon zest from the milk and pour it over the yolk mixture, stirring to prevent lumps.
Return everything to the stove and cook over low heat, stirring continuously until thickened.
Once ready, transfer the custard to a bowl, cover with plastic wrap in contact with the surface, and let it cool.When the plumcake has cooled, cut off the top and hollow it slightly to create a space to fill with custard.
Add the fruit salad, prepared and cut into small pieces. If you like, you can also add chocolate chips for an extra touch.
Sprinkle with powdered sugar and serve. The result will be a fresh, creamy, and delicious dessert!
Tips
For a touch of originality, try varying the fruit according to the season, using fruits like peaches, cherries, or berries.
If you prefer a lighter custard, you can substitute cornstarch with rice starch or potato starch.
The plumcake keeps well in an airtight container for 2-3 days.
Notes
You can customize the fruit based on your preferences or what’s fresh in season.
The custard can also be prepared the day before to make the dessert preparation faster.
Variations
If you want a lactose-free version, replace the yogurt with a plant-based yogurt and use lactose-free milk in the custard.
You can add whipped cream on top of the fruit salad for an even more indulgent result.
FAQ – Plumcake with Fruit Salad and Custard
Can I replace yogurt with another ingredient?
Yes, you can also use ricotta or mascarpone for a creamier effect, but yogurt gives a lighter and fresher result.
What can I do if the plumcake doesn’t cook well in the center?
If the plumcake seems to not cook evenly, try covering it with aluminum foil in the last 15 minutes of baking to prevent it from burning on the surface.
Can I make the plumcake without fruit?
Of course! You can also enjoy it plain, perhaps with a dusting of powdered sugar or a bit of jam on top.
This plumcake with fruit salad and custard is the ideal dessert for those looking for something fresh and delicious without too much effort. Perfect for a snack, breakfast, or a light dessert, it is a winning choice for any occasion. Try it now, and feel free to experiment with your favorite fruits!
