The recipe for this plumcake yogurt and fruit tatin I am going to give you is my workhorse of summer and probably using a different seasonal fruit, will also become that of autumn and winter!
With this light batter, because made with yogurt instead of butter, you can also make delicious muffins. In this case you can put fruit inside the Muffins (adding a little fresh fruit Compote between a spoonful of dough and the other in cups), or if you don’t have fresh fruit, you can also use fruit yogurt and season so! … be creative and create a thousand different versions but always delicious!
Plumcake yogurt and fruit tatin
Ingredients for a Loaf pan tatin or 6 Muffins
For the dough
75 g Flour (I use 2)
50 g potato starch
80 g brown sugar
9 g baking powder (cream of tartar)
130 g low fat Yogurt (I use my kefir but will be fine even a jar of classical one even better if Greek)
1 lemon zest
1 tablespoon Honey
1 Organic egg
30 g sunflower oil
For the bottom or fruit filling
2 or 3 yellow peaches or apples or pears (I’m going to try it with pumpkin) must cover abundantly the bottom of Loaf pan
3 tablespoons sugar
50 g butter for the flakes
Preheat oven to 200.
Spread the sugar on the bottom of the Pan Loaf pan spread the butter in flakes and add fruit washed, peeled and cut into squares that you have chosen.
Bake in a hot oven 200 for 15/20 min
Meanwhile, prepare the dough. Weighted and put the dry ingredients in a bowl and another wet ones.
Turn the wet ingredients into the bowl of dry ones and stir rapidly until completely set.
Tigliete the oven baking dish with grilled peaches and turn the mixture so that it covers the fruit. Or if you want to make the muffins for prottini into the appropriate portions in baking dish.
Bake at 180° C for 30 minutes again do the toothpick test, and be careful not to dry them too. Enjoy your meal with this delightful Cake yogurt and fruit tatin!!