The mulberry jam ring cake is a dessert made with few ingredients, just a bowl and an electric whisk, and in a few minutes, the cake is ready!
No fuss, it’s a recipe accessible to everyone, perfect for those who love homemade cakes without complications.
Its light and airy batter envelops a sweet and velvety heart of jam, which delivers a burst of flavor with every bite.
Soft, fragrant, and incredibly fluffy, it’s the perfect dessert for a healthy breakfast or snack enjoyed with a good cup of tea or milk, or as a dessert at the end of a meal.
The jam-filled ring cake is made with stone-ground type 1 flour from only Italian wheat, and extra mulberry jam, directly from Sicily, aromatic and very fragrant, both from my trusted company La Dispensa della Casalinga.
I also recommend
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Mulberry Jam Ring Cake
- 3 eggs
- 1 2/3 cups stone-ground type 1 flour
- 6 tbsps potato starch
- 3 1/3 tbsps milk
- 1/2 cups erythritol or cane sugar
- 1/2 cups sunflower oil
- 1 lemon
- 1 packet baking powder
- 1 pinch fine salt
- to taste powdered sugar
- 1 package black mulberry jam
Tools
- 1 Bowl
- 1 Mixer
- 1 Cake Mold
- 1 Spatula
Steps to Prepare the Mulberry Jam Ring Cake
To prepare the delicious and soft mulberry jam ring cake WATCH THE VIDEO RECIPE
Take a bowl and break the eggs, ideally at room temperature, so they will whip more easily.
Add a pinch of salt and the erythritol, or cane sugar, and whip with the electric whisks until you get a frothy mixture. It will take about 5 minutes
Then, while continuing to whip, gradually add the sunflower oil, milk, and grated zest of one lemon. Then the type 1 flour sifted, potato starch, and baking powder; mix with a spatula, or with the electric whisk at speed 1, until all ingredients are combined into a smooth and lump-free mixture.
Grease or butter the cake mold and pour the batter, leveling it.
Then, with a spatula or spoon, pour the black mulberry jam over the batter, leaving the edges free, lightly pressing to let it sink slightly, mixing with the batter.
Bake at 350°F for 30 minutes, then lower the temperature to 340°F for about 15 more minutes. Before removing from the oven, perform the toothpick test. If not yet cooked, bake for another 5 minutes.
Once baking is complete, let it cool completely. Then invert it onto a serving plate, gently pressing on the mold.
Sprinkle generously with powdered sugar, and the cake is ready to be enjoyed!
Tips and Storage
Avoid opening the oven in the first 25 minutes of baking to not compromise the rising. Check the baking with a toothpick: it should come out clean from the batter, while it will be slightly moist in the jam part.
Use room temperature eggs and milk if possible.
Store the mulberry jam ring cake at room temperature for 3 days, otherwise keep it in the fridge in an airtight container or wrapped with plastic wrap.
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE it on your social networks
If you want to follow me to not miss other recipes, I’M WAITING FOR YOU on
INSTAGRAM and on
To stay always updated on my new recipes, you have the possibility to activate push notifications of my blog.
FAQ (Questions and Answers)
Can it be frozen?
Yes, it is better to slice it and wrap each slice individually in plastic wrap, so you can defrost only the desired amount.
Why use type 1 flour?
Type 1 flour is less refined than type 0 and 00 flours as it is stone-ground and is healthier because it retains the properties of wheat, unlike type 0 and 00.
