100 g Sugar
Peel of a lemon
170 g Greek yogurt
120 g Flour 00
40 g Potato starch
10 g Baking powder
60 g Seed Oil
a pinch Salt
to taste Icing sugar
Turn on the oven at 180 °C.
Break the eggs into a bowl, then add the sugar and grated lemon zest, and mix quickly with a whisk.
Fill a saucepan halfway with water, then heat it on the stove, you will need it to heat the egg mixture in a bain-marie to 40 ° C (however until touching it you will feel just warm). Reached temperature whip the eggs with the whisk for about 15 minutes.
In the meantime, bring the yogurt to room temperature by putting it in two fingers of hot water from the bain-marie you used for the eggs (but with the heat off and stirring for a minute).
Sift the flour and starch with the baking powder and a pinch of salt.
With the help of the marisa add all the yogurt to the eggs and finally sprinkle in half of the dry ingredients, then let them incorporate.
Now pour the oil in three times, letting the previous one incorporate before adding more.
Line a plumcake mold about 20 cm long with baking paper.