• 1 plain yogurt
  • 3 cups of flour
  • ½ jar of oil sunflower or corn
  • ¾ of a jar of milk
  • 2 eggs at room temperature
  • 1 pinch of salt
  • 1 teaspoon of baking powder (not vanilla)
  • 50 g grated Parmesan cheese
  • 100 g cooked ham cubes
  • 150 g asparagus already cleaned

Recipe cost: about 10 €

In this recipe we use the yogurt jar as a measuring cup.

For this recipe you can decide to use 2 disposable paper stencils or the classic molds for getting an upper plumcake.
Just make attention, during the cooking time, to check the plumcake with a toothpick.

Cook the asparagus for about 10 minutes or until they are soft but crunchy. Cut them into about 2 cm pieces.
Sift the flour with the baking powder and a pinch of salt.
Beat the eggs by the whip in a bowl with the yogurt, add the milk, the oil and the yeast and the powder of flour and add the salt and yeast little by little.
You ought to obtain a rather dense mixture.

Add the cheese and add the ham and the asparagus.
Put the dough into the disposable molds or in the classic ones and bake at 180° for about 30-40 minutes.

Keep it in the fridge.