The berry plumcake is a soft and tasty cake, perfect to prepare for breakfast, to be enjoyed with a cup of milk coffee or tea. One slice leads to another, and your day will start off great. At the end of a meal, it’s perfect to serve as a dessert, accompanied by a scoop of ice cream or with some custard (click here for the recipe –> QUA).
RECIPES TO TRY
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Berry Plumcake Ingredients
- 3 eggs
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 cup yogurt (berry flavored)
- 1/2 cup sunflower oil
- 1/2 cup potato starch
- 2 cups berries (fresh or frozen)
- 1 packet baking powder for cakes
- 1 lemon zest (grated)
- 1 pinch salt
Tools
- Cake Pan
- Kitchen Spatula
Berry Plumcake Steps
First of all, place the berries in a pan, preferably non-stick, with a tablespoon of sugar and cook until the sugar is completely dissolved. Then let it cool. In a bowl, beat the eggs with the sugar and a pinch of salt. Start the electric beaters at low speed and gradually increase as the eggs mix with the sugar. Beat until you get a light, fluffy and frothy mixture.
Now add the sunflower oil slowly; keep stirring while adding the berry yogurt. If you don’t have it at home, you can use whatever is in your fridge.
From this moment on, the beaters are no longer needed. Incorporate the flours and baking powder with a spatula, so as not to deflate the mixture.
Line a plumcake pan with parchment paper. If you don’t have a large one, use two small ones. Pour the berry mixture on top and bake the plumcake in a static oven preheated to 338°F for about 50 minutes, or until a stick inserted in the center of the cake comes out dry.
After 30 minutes, if the cake darkens too much on the surface, place a sheet of aluminum foil on top and continue baking. Take the cake out of the oven and let it cool completely at room temperature before removing it from the pan.
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Before serving, dust it with powdered sugar. This delight can be stored at room temperature in an airtight container or under a glass dome for up to 2-3 days, but I assure you it won’t last that long.
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