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Wholemeal lavender and lemon plumcake

ingredients

servings

6

Type 00 wheat flour

150 oz

Wholewheat flour

100 oz

Lowfat white yogurt

180 oz

Butter

125 oz

Lemons

2 unit

Eggs

2 unit

Honey

120 oz

Baking powder for desserts

1 sachet

Desserts from Italy - Lombardia

Wholemeal lavender and lemon plumcake

Wholemeal lavender and lemon plumcake

vegetarian with gluten with eggs with lactose

ready in

1 hour 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Wholemeal lavender and lemon plumcake

Attention: dried lavender flowers at your leisure, the more you put more scent (ingredient that I could not insert). A reinterpretation in key more fit than a very refined dessert. Great for a snack or a very fragrant breakfast!

Wholemeal lavender and lemon plumcake step 1

step 1

In a bowl, combine the white flour and the wholemeal flour with the baking powder and dried lavender flowers. Then add the zest of a fine grated lemon.

Wholemeal lavender and lemon plumcake step 2

step 2

In another bowl, prepare the liquid part: the eggs, the melted butter, the yoghurt, the juice of the other lemon and the honey. Frulla the whole so as to obtain a homogeneous cream.

Wholemeal lavender and lemon plumcake step 3

step 3

Combine the two dough and mix as much as possible so as to obtain a very sticky cream and give way to the yeast to take oxygen. Prepare a classic plumcake mold and bake at 180 degrees for about an hour, checking the cooking from time to time.

Wholemeal lavender and lemon plumcake step 4

step 4

EXTRA GASKET: to better finish the prepared plumcake of icing sugar (150 gr) and the juice of half a lemon. Pour over the cooked cake and let it solidify.

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