Italian Plum Cakes
From the ages of around 5 to 11 my family and I spent almost every summer in Northern Sardinia staying at a hotel located on a remote pig farm around 20 minutes from Alghero. These summers consisted of constant swimming and visits to the beach however the food really was something special! Pizza, pasta, gelato and granita (a combination of a slushie and sorbet) were definitely some of the highlights however my brother and I LOVED a brand of small madeleine shaped cakes from the Sardinian supermarket known as plum cakes. To this day I'm still not sure why they are called plum cakes as they don't have plums in them but are actually a form of yoghurt cake but nevertheless they were a big part of our childhood! over lockdown, I not exactly sure why, but I suddenly remembered these amazing deliquesces and thought I would try to recreate them. They came out perfect: almost an identical flavour and texture to the original despite not looking as perfect! Although I am yet to recreate the madeleine shape, I can proudly say I have brought back a happy family memory through my baking. I hope this recipes beings you are much joy as it brought my family and I in the gloomy lockdown days!
Here is my recipe for Italian Plum Cakes:
Ingredients: (Makes 12)
- 180g Plain Flour
- 1.5tsp Baking Powder
- 1/4tsp Baking Soda
- 1/2 a Lemon Zest
- 2 Eggs
- 1 Egg Yolk
- 120g Sugar
- 125g Unflavoured Yoghurt
- 125g Butter, melted
- 1tsp Vanilla/Almond Extract
Method:
- Preheat the oven to 175’c, gas mark 4
- In a small bowl, mix the flour, powder and soda and set aside
- In a larger bowl, whisk up the egg, egg yolk, zest and sugar until firm
- Pour your yoghurt, vanilla and butter into the egg mixture and continue to mix
- Fold your flour mixture into your egg mixture and mix until fully combined
- Pour into a greased loaf tin or madeleine silicon moulds depending on what you have available!
- Bake for 25-30 minutes
- Leave to cool then sift over icing sugar, (optional but recommended!)
- Enjoy!!
