Combine all the ingredients in a bowl.
Mix well until you get 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.
Plumcake mold
Parchment paper
Store in an airtight container for 2-3 days.
Recipe by Sabrina Abate, food content creator.
Italy, Sicilia
| Energy (kcal) | 360.51 |
| Carbohydrates (g) | 37.59 |
| of which Sugars (g) | 23.77 |
| Fat (g) | 19.79 |
| of which Saturates (g) | 2.22 |
| Protein (g) | 8.2 |
| Fiber (g) | 0.95 |
| Sale (g) | 0.92 |
