Of all the whole wheat batters I’ve made, this is by far the softest. It amazes with its tenderness when cut and totally wins you over at first bite.
The whole wheat plumcake is super soft thanks to the yogurt included in the batter. The batter is very thick, making it perfect for adding nuts, fruits, chocolate chips, or whatever you prefer. I used pine nuts, which I love paired with this rustic flour. Come with me as we start baking right away.
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.75 cups Whole wheat flour
- 0.25 cups Whole cane sugar (or granulated)
- 2 eggs
- 0.6 cups Greek yogurt
- 0.33 cups Vegetable oil
- 1 tbsp Baking powder
- 3 tbsp Pine nuts
Tools
25×10 cm loaf pan or 24/26 cm diameter cake pan.
Steps
Important: The eggs and yogurt must be at room temperature. If you forgot to take them out of the fridge, just immerse the eggs in a bowl of warm water for a few minutes, and for the yogurt, just warm it up for a few minutes in the microwave or in a saucepan.
In the bowl, beat with a hand whisk or fork the eggs with the sugar. Add also the oil and the yogurt.
Pour in the flour and the pre-sifted baking powder, and finally half of the pine nuts, mix well.
The mixture will be very thick.
Pour the batter into the pan and level it well, place the rest of the pine nuts on top.Bake in a preheated static oven at 350°F for 40 minutes.
The super soft whole wheat plumcake is ready to be enjoyed. See you next time.
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Storage
The plumcake can be stored for several days, maintaining all its softness in an airtight container.
