Plumqué

This dessert is a recipe from my mother, who is Italian (and in Italy, this dessert is called plum-cake). Here in Mexico, this dessert is called "panqué," and every time she comes to visit me, she makes a mistake and calls it "plumqué."

It is very easy to make, and with the same batter, you can make other types of desserts such as a filled donut or muffins.

3 eggs

180gr sugar

300gr wheat flour

130gr seeds oil (I know for liquids you should use liters, but if you use grams, you can save yourself from washing a container).

250gr natural yogurt

16gr baking powder

Put the eggs in a container and beat them with sugar using an electric mixer.

Add Yogurt an mix

Add Floy and baking powder an mix.

Grease and flour a plum-cake mold.

It can be any other mold and made of any other material.

Pour the batter into the mold, leaving a 2cm gap from the edge. Wet the blade of a knife with oil and make a cut in the center of the mold. This will help the plum-cake to open up correctly when it rises.

Cook for 40/45 min. at 180^C in a static oven.

Check if it is cooked by inserting a wooden skewer in the center of the dessert. If it comes out dry, the plum-cake is cooked.

If you want to make a marble plum-cake, you can remove one-third of the batter and add 10g of cocoa (if the batter becomes too dry, add a little yogurt or milk).

Then pour the light batter into the mold and add spoonfuls of cocoa batter, mixing it in a non-uniform way with a wooden skewer.

Enjoy.