A light loaf cake made with yogurt, mixed flours and erythritol, soft and fragrant with orange and vanilla. Sugar-free recipe (sweetened with erythritol).
Preheat the oven to 170°C. Prepare a loaf pan by oiling it or lining it with parchment paper.
Whisk the eggs with the erythritol for 5–7 minutes, until the mixture is light and fluffy.
Add 150 g of yogurt, the oil, vanilla extract, and orange paste; gently mix to incorporate.
Sift together the type 00 flour, oat flour, potato starch, baking powder sachet, baking soda (if used), and salt.
Gently fold the dry ingredients into the egg mixture with upward movements.
Finally add the remaining 150 g of yogurt and mix without overworking the batter.
Pour the batter into the prepared pan and bake. Cook for 45–50 minutes, checking for doneness. If the surface browns too much, cover with a sheet of aluminum foil. Do not open the oven during the first 30 minutes.
Remove from the oven and let cool for 10 minutes in the pan, then unmold the plumcake and transfer it to a wire rack to cool completely
Italia
| Energy (kcal) | 195.01 |
| Carbohydrates (g) | 36 |
| of which sugars (g) | 1.62 |
| Fat (g) | 8.13 |
| of which saturates (g) | 1.85 |
| Protein (g) | 7.09 |
| Fibre (g) | 0.79 |
| Salt (g) | 0.5 |
