Ingredients for a mold about 24x10:

4 eggs

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.

Execution:

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.