PLUMCAKE WITH WILD BERRIES

zest of 1 lemon

3 Eggs

180 g 00 flour

120 ml Seed oil

60 g Potato starch

150 g Greek yogurt

200 g of berries (blackberries, raspberries, blueberries) or even strawberries

a pinch of fine salt

1 sachet of baking powder

140 g Sugar

Powdered sugar for garnish

PREPARATION

1. In a large bowl, combine the sugar, eggs, lemon zest, and a pinch of salt. Using an electric mixer, begin whipping until light and fluffy. Add the yogurt and mix with a hand whisk. Continue adding the seed oil, gradually whisking constantly. Next, add the sifted flour, starch, and baking powder and mix with a spatula. Now, let's bake. Preheat the oven to 180°C (350°F). Meanwhile, line a loaf pan with parchment paper. Pour in half the batter, evenly distribute half the berries, carefully washed and dried. Pour the remaining batter on top, followed by the remaining berries, ensuring they remain on the surface, as they tend to sink. Bake the berry plum cake in a conventional oven for about 60 minutes. Remove from the oven and let it cool before removing it from the pan. Serve with a dusting of powdered sugar.