This week we bring you a dessert that is ideal for your breakfasts-a good alternative to the classic rusk with jam.
Ingredients
3 eggs 140 g sugar 250 g vanilla or lemon yogurt 100 ml seed oil 180 g flour 60 g potato starch zest of 1 lemon 2 g salt 1 packet baking powder 1 jar of Tuttafrutta Tropicale
Preparation
Beat the eggs well with the sugar and salt.
The mixture should be light and frothy.
At this point add the yogurt, grate the lemon zest and add it to the mixture.
Pour in the oil at a trickle, always stirring, and then the baking powder.
In a bowl sift the flour and starch and add them to the mixture a little at a time being careful not to form lumps, Butter and line a classic pound cake mold with baking paper.
Pour in your batter, which should be smooth and creamy.
Bake in a preheated static oven at 170° for 55 minutes or at 150° for 40 minutes with a fan oven.
Once ready, serve the cake by accompanying it with a few spoonfuls of our Tuttafrutta Tropicale.
We chose the Tropical flavor which is a mix of pineapple, oranges, mango, kiwi and lime, a perfect combination for your outdoor summer breakfasts.
Alternatively, we recommend our Tuttafrutta of Strawberries, Misto Bosco or Amarena cherries.
And enjoy!
