Combine all ingredients in a bowl.
Mix well until you obtain a smooth and lump-free batter.
Pour the batter into a plumcake mold (20x10 cm) lined with parchment paper.
Bake in a preheated oven at 180°C for about 50 minutes.
Stampo per plumcake
Carta forno
Store in an airtight container for 2-3 days.
Recipe by Sabrina Abate, food content creator.
Italy, Sicilia
| Energy (kcal) | 231.46 |
| Carbohydrates (g) | 37.1 |
| of which Sugars (g) | 16.24 |
| Fat (g) | 5.61 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 8.06 |
| Fiber (g) | 0.64 |
| Sale (g) | 0.21 |
