PLUMCAKE WITH ERYTHRITOL:

INGREDIENTS:

  • 300 g flour
  • 180g erythritol
  • 3 eggs
  • 1 pinch of salt
  • 16 g Beppiani yeast
  • 200 ml milk
  • 70 ml sunflower seed oil
  • Orange and lemon zest

METHOD:

In a bowl, sift the flour with the yeast, then add the sugar, a pinch of salt and the orange and lemon zest.

Combine the milk and sunflower oil and start mixing with a ladle or whisk. Add one egg at a time until well combined.

Butter and flour a plumcake mold and pour the mixture inside. Put in a static oven at 180°C for 40 minutes. Before taking the plumcake out of the oven, make sure it is well cooked by testing with a toothpick.

Let the plumcake cool outside the mold and serve dusted with icing sugar.