Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
Time: 30 minuti
Difficulty: Facile
Ingredients (for 8 people):
200 g whole white yogurt
3-4 untreated peaches
200 g mix Leavened pastries Molino dalla Giovanna
190 g eggs
130 g granulated sugar
16 g gluten-free baking powder
80 ml sunflower seed oil
gluten-free icing sugar for dusting
Time: 30 minutes + cooking
Difficulty level: minimum
Proceeding
Mix the mixture in a bowl.
Wash the peaches, and peel 2, divide in half and remove the core in the center, then cut into regular cubes many small and keep aside.
In a bowl, whisk the eggs and sugar until foamy. Add the yogurt, continuing to work, then pour in the oil, always stirring gently.
Then incorporate the yeast and flour, working until a smooth and creamy mixture.
Complete with the peach cubes and transfer all in a plum cake mold lined with baking paper.
Lay on top of the remaining peaches, deprived of the stone and cut into thin slices.
Bake in a hot oven at 170 º C for 45 minutes, then bake, let cool and dust, as desired, with powdered sugar.
Advice from the Chef:
If you do not have fresh fruit, you can aromatize the plum cake, using gluten-free fruit yogurt.