Gluten-free plum cake with a surprise
Instructions
Using an electric mixer, beat the eggs with the sugar and vanilla extract until the mixture is light and fluffy.
Add the oil and yogurt, then gradually incorporate the sifted flour and baking powder along with the potato starch. Fold the mixture with a spatula until the batter is smooth and uniform.
Take 300 g of the batter and add the sifted cocoa powder; mix well and transfer the mixture to a square baking pan lined with parchment paper, smoothing the surface evenly. Bake the cocoa batter for about 10 minutes at 180°C, until done. Let it cool, then cut out small hearts from the cocoa batter.
Line a loaf pan (approx. 22 x 10 cm) with parchment paper and pour half of the vanilla batter into the bottom. Arrange the hearts in a tight row in the center of the pan. Cover with the remaining vanilla batter until the hearts are completely covered.
Bake the loaf cake in a preheated oven at 180°C for about 45–50 minutes; check for doneness with a toothpick. Let the loaf cake cool before slicing.
