Ingredients for a mold about 24x10:
180 g of 00 flour
140 g of cane sugar
100 of soft butter
100 of yogurt
250 of orange marmalade
50 of starch
10 of baking powder
Sliced almonds q.b.
Whip the soft butter with the sugar in a bowl with a whisk, until you obtain a swollen and frothy mixture, add the eggs one at a time, always mixing with the whisk and adding the next one only when the previous one has been completely absorbed. Incorporate the yogurt and 160 g of jam and always with the whips.
Separately, sift the flours with the baking powder and then add them to the egg mixture in a couple of rounds, mixing with a spatula.
Grease and flour the loaf pan and sprinkle the bottom with part of the flaked almonds. Pour about half of the dough then fill the center forming a strip with the rest of the jam, finally cover with the dough kept aside and complete by sprinkling with more flaked almonds.
Bake in a static oven at 185° for 15 minutes then lower to 165° and continue for another 40 minutes.
Remove from the oven, let the plum-cake rest for a few minutes then unmold it and let it cool completely on a wire rack.
Serve in slices, accompanied with more orange marmalade and a steaming tea.- Gianfranco Allari -