Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Plumcake di farro con yogurt greco e frutti di bosco

Spelt Plumcake with Greek Yogurt and Berries

Name: Spelt Plumcake with Greek Yogurt and Berries
Total time: 3600 s
Cuisine: American
Ingredients: 1 1/4 cups spelt flour (about 150 grams); 1/3 cup potato starch (about 50 grams); 1 packet vanilla baking powder; 2 eggs; 3/4 cup granulated sugar (about 160 grams); 1 teaspoon vanilla extract; 1 organic lemon (zest); 1 pinch salt; 1/2 cup sunflower oil (about 100 ml); 3/4 cup plain non-fat Greek yogurt (room temperature, about 200 grams); 1 cup mixed berries (about 200 grams); 1 tablespoon flour

Elodia @kitchens_drops_elo

Reggio Calabria

A light and fresh plumcake thanks to the yogurt and berries. Simple to prepare and perfect for a fragrant and soft snack.

Elodia @kitchens_drops_elo

Reggio Calabria

A light and fresh plumcake thanks to the yogurt and berries. Simple to prepare and perfect for a fragrant and soft snack.

Saved

Ingredients

15 minutes preparation + about 45 minutes cooking

1 1/4 cupsspelt flour (about 150 grams)
1/3 cuppotato starch (about 50 grams)
1 packetvanilla baking powder
2eggs
3/4 cupgranulated sugar (about 160 grams)
1 teaspoonvanilla extract
1organic lemon (zest)
1 pinchsalt
1/2 cupsunflower oil (about 100 ml)
3/4 cupplain non-fat Greek yogurt (room temperature, about 200 grams)
1 cupmixed berries (about 200 grams)
1 tablespoonflour

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Steps

15 minutes preparation + about 45 minutes cooking

1

Preheat the oven to 390°F and line a loaf pan with parchment paper (or grease and flour it). In a suitable bowl, beat the eggs with the sugar, salt, vanilla extract, and lemon zest (previously washed and dried) until you get a light and fluffy mixture. Gradually add the oil while continuing to beat at high speed.
2

Once the oil is incorporated, add a couple of tablespoons of flour from the total and continue beating at a reduced speed. At this point, add the yogurt and, once combined, gradually add the remaining flour, sifted together with the potato starch and baking powder. Once you have a smooth and velvety mixture, pour it into the prepared pan.
3

Take the berries, coat them with a tablespoon of flour, sift them, and distribute them over the mixture in the pan. This step will prevent them from sinking to the bottom of the plumcake.
4

Bake at 375-390°F for about 40-45 minutes in static mode. Temperatures and times are indicative and vary based on the performance of each oven. Use the toothpick test, but not before at least half an hour has passed. Once cooked, remove the plumcake from the oven and let it cool before removing it from the pan.