Plumcake alle fragole

  • Plumcake alle fragole

INGREDIENTI

400 g of fresh strawberries
200 g of flour type 00 100% Italian wheat Molino Rossetto
200 g of strawberries yogurt
2 big eggs
150 g of grains of sugar
50 g of seeds oil 
1 lemon grated peel
1 pack of vanilla-flavored baking powder gluten-free Molino Rossetto

PRODOTTI USATI

  • PREMIUM FLOUR - 35,27 OZ (1 KG) -
  • VANILLA-FLAVORED BAKING POWDER GLUTEN-FREE- 3 CASES X 0.56 OZ (16 G) -

PREPARAZIONE

Shake eggs, sugar and lemon peel, until you obtain a soft compound. Add some oil, and go on shaking. Add ambient temperature yogurt with some flour (previously mixed with flour). The dough should be compact. Add less than 200g of strawberries previously cleaned and cut in some slices. Mix everything and pour the dough with strawberries in a plumcake mold previously covered with some oven paper. Distribute the rest of strawberries on the surface. Cook in the oven at 180°C for about 40-45 minutes.