Soft cake filled with apricot jam, perfect for breakfast. My perfect day always begins with a cup of milk and hot coffee and something sweet; if it’s a slice of a homemade cake then I really start off great. The recipe I want to tell you about today is for a soft and fluffy cake filled with lots of apricot jam and very simple to prepare. In the batter I added a small container of yogurt (about 1/2 cup) for special softness and scented it with the grated zest of one lemon. I used a piping bag to add the jam on top before baking. During baking the jam sinks into the cake for a truly surprising result. A very soft cake that won me over at the first bite and by changing the flavor of the jam we can get a different and always delicious cake. Let’s head to the kitchen and make the apricot jam cake together!
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: For 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 175.73 (Kcal)
- Carbohydrates 32.83 (g) of which sugars 17.74 (g)
- Proteins 3.72 (g)
- Fat 4.18 (g) of which saturated 2.46 (g)of which unsaturated 1.58 (g)
- Fibers 0.44 (g)
- Sodium 26.82 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Jam Cake
- 2 eggs
- 1/2 cup + 1 tbsp granulated sugar
- 3 1/2 tbsp butter (melted)
- 1 1/3 cups all-purpose flour (00 equivalent)
- 1/2 cup plain yogurt (about one small container)
- 3/4 cup apricot jam (or jam of your choice)
- 2 tsp baking powder (about 8 grams (approximately 2 tsp, 1/2 packet))
- 1 lemon zest (grated, untreated)
- to taste powdered sugar (for dusting)
What you need to prepare the Jam Cake
- Piping bag
- Baking pan
- Electric mixer
How to prepare the Soft Jam Cake
Beat the 2 whole eggs with the sugar using an electric mixer for 8–10 minutes until the mixture is pale and fluffy. Add one small container of plain yogurt (about 1/2 cup) and the melted butter. Mix well.
Continue by adding the sifted flour, the baking powder and the grated zest of one untreated lemon. Mix thoroughly. Pour the batter into a rectangular pan that has been greased and floured or lined with parchment paper.
My pan measures 8 1/4 x 11 in (21 x 28 cm). Level the batter with a spatula. Transfer the apricot jam to a piping bag fitted with a large star tip. Preheat the oven to 356°F (180°C). Pipe the jam onto the cake batter in horizontal and vertical stripes to form a sort of grid.
Bake the jam cake in the preheated oven for 35–40 minutes. During baking the jam will magically sink into the batter creating a wonderfully filled cake. Let it cool before removing it from the pan and dust with powdered sugar as desired.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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The cake stays very soft if stored in a container for 2–3 days.
If you prefer, you can replace the butter with 50 ml of vegetable oil (about 3 1/3 tbsp) and replace the plain yogurt with fruit yogurt of the same flavor as the jam you are using.
Also read the recipe for my Mascarpone and Jam Tart
