Yogurt Plumcake jpg

Yogurt Plumcake


This is a simple, soft and tasty cake. The yogurt, used instead of milk, enhances its aroma and the suggested vegetable oil instead of butter makes it light and healthy. It’s an all-day favourite and a great idea as a present when visiting friends.It is an extremely popular cake in Italy despite the english name and the fact that plums or other fruits are missing.

This cake is easy and quick to prepare. You can use the kind of yogurt you prefer, plain, low fat or flavoured. I suggest the use of a vegetable oil instead of butter, especially olive oil. However, if you prefer, use 4 1/4 oz of molten unsalted butter. You need a box pan about 4 cups capacity.


  • 200 gsugar (7 oz)
  • 2 jarsyogurt (about 8 1/2 oz total weight)
  • 4eggs (medium size)
  • 280 gflour (10 oz)
  • 120 gpotato starch (4 oz)
  • 100 golive oil (3 1/2 oz or other vegetable oil)
  • 16 gbaking powder (1/2 oz)
  • 1 orange (medium size)


  1. Whip eggs and sugar for 3 minutes. Add the grated peel of half an orange and two tablespoons of its juice. Add oil, yogurt, flour, starch and last baking powder. Mix again and pour into the already buttered and floured mold. In the photo how much should the mould be filled.
  2. Put in pre-heated oven, 340-350 °F (175 °C), not fan assisted, heats above and below, position below halfway up as shown in photo. Cook for 60 minutes or until the surface is brown with a nice yellow crack.
  3. Always do the cooking test: fully insert a wooden skewer (or a spaghetti or a knife blade) and check that it comes out perfectly dry.
  4. Let cool for 5 minutes and remove from mould. The cake will last several days, better under a cake bell. I suggest not to freeze it.