Sugar-free whole wheat yogurt plum cake, traditional and Bimby recipe.
Soft, wholesome, and retains the right moisture for days.
It’s the perfect plum cake for the whole family’s breakfast, easy and economical to make in a short time. Use 2 jars of yogurt with your favorite flavor, and it lends itself to many variations and enrichments.
Come on, let’s make it together
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 312.16 (Kcal)
- Carbohydrates 30.81 (g) of which sugars 7.03 (g)
- Proteins 7.24 (g)
- Fat 18.92 (g) of which saturated 3.49 (g)of which unsaturated 14.75 (g)
- Fibers 4.10 (g)
- Sodium 95.22 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups flour (whole wheat)
- 1/4 cup sweetener (Dietor or 120 erythritol)
- 3 large eggs (at room temperature)
- 1 cup yogurt (flavor of your choice)
- 1/2 cup sunflower oil
- 2 tbsps milk
- 1 packet baking powder
- 1 pinch salt
- 1 lemon (zest grated)
- 1 packet vanillin
- as needed powdered sugar (optional)
Whole Wheat Yogurt Plum Cake
Tools
- 1 Plum Cake Mold 10 inches
- 1 Small Bowl
Steps
Whole Wheat Yogurt Plum Cake
Preheat the oven to 356°F static.
In a bowl or stand mixer, beat the eggs with the sweetener until they become light and fluffy. Add the yogurt, oil, milk, vanillin, and grated lemon zest.
Add the flour and baking powder, the pinch of salt, and briefly mix until the batter is smooth and homogenous.
Line a 10-11 inch plum cake mold with parchment paper and pour in the batter. Bake in a preheated oven for about 40-45 minutes, always perform the toothpick test before removing from the oven; it should come out completely dry.
Let cool well on a rack, you can sprinkle with powdered sugar if desired. The Whole Wheat Yogurt Plum Cake is ready.
Place the sweetener and the zest of one lemon (only the yellow part) into the Bimby bowl and pulverize for 30 seconds at turbo speed.
Add the eggs and whip for 2 minutes at speed 5 until they are nice and fluffy.
Add the yogurt, milk, and oil, the sifted flour and baking powder, the pinch of salt, and the vanillin; mix for 1 minute at speed 5.
Line a 10-11 inch plum cake mold with parchment paper and pour in the batter. Bake in a preheated oven for about 40-45 minutes, always perform the toothpick test before removing from the oven; it should come out completely dry.
Now that it’s ready, let it cool well on a rack, you can sprinkle with powdered sugar if desired.
Here we have prepared the Whole Wheat Yogurt Plum Cake with our friend Bimby
storage tips and variations
Whole Wheat Yogurt Plum Cake.
To make it gluten-free, use 200 g of rice flour and 50 g of potato starch.
It keeps in an airtight container in the pantry for up to 4 days.
For possible enrichments, you can add to the mixture some previously frozen and floured apple cubes, so they don’t sink to the bottom, you can do the same with chocolate chips or various granules.
It’s clear that the same recipe can also be made with other types of flour.
