100 g of Molino Rossetto whole wheat flour
100 g of Molino Rossetto cake flour
70 g of whole sugar
3 tablespoons of honey
40 g of potato flour
1 case of Molino Rossetto baking powder
125 ml of soy milk or yogurt
80 ml of corn oil
Squeeze one lemon and grate lemon zest (if you want something more flavoured, grate another lemon zest).
Blend in a bowl the whole wheat flour with cake flour, starch, raw cane sugar, and add baking powder, soy yogurt, honey, oil, lemon juice and lemon zest.
Knead the mixture until it will be uniform and smooth.
Lay down the mixture in a plumcake mould covered with baking paper and bake to 180°C for 30 minutes or so.