Plum cake with yoghurt
Instructions
In a bowl put the eggs, add the icing sugar and the grated lemon peel and mount them a little with a whip; pour in, little by little, the yoghurt, add the sifted flour with the baking powder and a pinch of salt, and melted butter in a pan and mix the ingredients.
Line a 1 litre Tin, greased, with a sheet of wax paper and spennellarla with the remaining melted butter; pour the mixture into the mould preparation up to 2/3 of its capacity and cook the cake in a preheated oven at 180 degrees for 50 minutes.
When cooked, pull out, depriving it of wax paper, cool and sprinkle with powdered sugar.
Ingredients and dosing for 8 persons
- 180 g of icing sugar
- 2 eggs
- 100 g of yoghurt
- 180 g of cream
- 1/2 teaspoon of baking powder
- 1/2 lemon (zest)
- 50 g of butter
- 1 pinch of salt
- For garnishing:
- 1 tablespoon of icing sugar
- For the mold:
- 20 g of butter