Light plumcake made with yogurt, mixed flours, and erythritol, soft and scented with orange and vanilla. Recipe without refined sugar (sweetened with erythritol).
Preheat the oven to 170°C. Prepare a loaf pan by greasing it or lining it with parchment paper.
Whisk the eggs with the erythritol for 5–7 minutes, until you obtain a light and frothy mixture.
Add 150 g of yogurt, the oil, the vanilla extract, and the orange paste; gently mix to incorporate.
Sift together the all-purpose flour, the oat flour, the potato starch, the baking powder, the baking soda (if used), and salt.
Gently fold the dry ingredients into the egg mixture with a bottom-up motion.
Finally, add the remaining 150 g of yogurt and mix without overworking the dough.
Pour the batter into the prepared pan and bake. Cook for 45–50 minutes checking for doneness. If the surface darkens too much, cover with aluminum foil. Do not open the oven in the first 30 minutes.
Remove from the oven and let cool for 10 minutes in the pan, then turn the plumcake out and transfer it to a wire rack to cool completely.
Italy
| Energy (kcal) | 158.54 |
| Carbohydrates (g) | 35.54 |
| of which Sugars (g) | 1.51 |
| Fat (g) | 4.04 |
| of which Saturates (g) | 1.55 |
| Protein (g) | 7.61 |
| Fiber (g) | 0.79 |
| Sale (g) | 0.44 |
