Gluten-Free Plumcakes Yogurt and Blueberries
2 recipes
Light plumcake
ingredients
servings
8
Rice flour
150 oz
Coconut flour
50 oz
Potato starch
50 oz
Sunflower oil
50 fl oz
Greek lowfat yogurt
250 oz
Egg, egg white
100 oz
Baking powder for desserts
1 sachet
White sugar
100 oz
Blueberries
150 oz
Desserts from Italy - Lombardia
Light plumcake
Light plumcake
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I was looking for something light for the beginning of my diet, something to replace the usual rusks with jam for breakfast, and above all expectations ... a delicious plumcake! Also liked by my husband who, if it is not chocolatey, does not deserve! I started by whipping the egg whites with the sugar and then incorporating all the other ingredients, a frothy and soft dough that bode well! Then I gently added some meaty blueberries, and here is a fantastic result! Cooking: 180 ° for 40 min static oven
preparation
step 1
First whip the egg whites with the sugar, then incorporate the other ingredients except yeast and blueberries.
step 2
When the dough is homogeneous, add the yeast. In the end the blueberries. Put in a plumcake mold with baking paper.
step 3
180 ° static cooking for 40 minutes. Do the toothpick test before baking.
