Fall plum cake

When the days become cooler and the air more chilly, my breakfast become more strong.
My wake up cup of tea become a cup of hot milk, usually chocolate milk. And my light toast become a traditional breakfast cake. My best are with fresh and dried fruits, a good quantity of eggs and sugar. Definitly, I need something that I cuddly and that fill my stomach.
Meanwhile, someone could explain me why the chilly air does make me so hungry???


What you need:
g 300 flour
g 100 potato flour
g 180 sugar
2 eggs
ml 100 milk
ml 100 sunflower oil
1 pear
1 apple
g 50 raisins
g 50 dried red fruits
1 lemon (zest+juice)
10 azelnuts
g 5 powder yeast
a pinch of salt
icing sugar (optional)

Directions:

• wash, peel and cut in slices the pear and the apple, cover with lemon juice
• in a bowl put the raisin and the dried red fruits and cover with hot water
• in a bowl mix sugar, eggs, a pinch of salt
• add lemon zest, milk, oil and slowly the 2 flours and the yeast
• mix all very well and put the cake base in a plum cake stamp
• add oon the top the azelnuts and cook on the oven at 180° for about 40 minutes
• before serving if you like decore with some icing sugar