This recipe for Jam-Filled Plumcake that stays in the center of our cake, I am publishing today as many of you often ask me why the jam ends up at the bottom of your plumcake. This can happen if our batter is too runny and therefore cannot hold the weight of the jam or cream during baking.
It can also happen when we overdo the dose, or if our jam or cream is not cold enough. In a few simple words, it’s our mistake, we are human, and we make mistakes.
In this recipe, I provide my guidelines and quantities to help resolve this problem together and no longer find jam at the bottom of our delicious cake. The most important thing, in my opinion, is that the jam or cream also stays soft and does not dry out during the baking process.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 418.82 (Kcal)
- Carbohydrates 78.47 (g) of which sugars 32.90 (g)
- Proteins 14.61 (g)
- Fat 7.07 (g) of which saturated 2.91 (g)of which unsaturated 3.78 (g)
- Fibers 1.38 (g)
- Sodium 197.30 (mg)
Indicative values for a portion of 75 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 a Jam-Filled Plumcake:
If you don’t have a plumcake mold and want to use one like mine of 25 cm, I leave you the link to purchase it by clicking here
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar (approximately)
- 1/3 cup potato starch
- 2 eggs (at room temperature)
- 1 container plain yogurt
- 1 pinch salt
- 3 1/2 tbsp milk
- 3 1/2 tbsp jam (approximately)
- to taste brown sugar
- 1 packet baking powder
- to taste vegetable oil (to grease the plumcake mold)
Recipe Tools
- 1 Plumcake Mold
- 1 Bowl
- 1 Electric beater
- 1 Oven
- 1 Scale
- 1 Spoon
Preparation of the Jam-Filled Plumcake:
The first thing to do is to turn on the oven in static mode and heat it to 350°F, it must be well hot.
Then proceed to crack the two eggs in the bowl, add the pinch of salt and the amount of regular sugar and work with the electric beaters until the mixture becomes light yellow and foamy.
Then add the milk and the container of yogurt, working with the beaters but at the lowest speed.
With a spoon, begin to add the two flours and lastly the packet of baking powder.
Grease the plumcake mold with vegetable oil and pour in our mixture.
With a teaspoon, add small portions of jam just taken out of the fridge, it should be nice and cold. Keep in mind that if I decide to make a dessert with jam, I put it in the fridge the night before with the right amount for that preparation. The same goes for hazelnut cream or custard.
Sprinkle the surface of the plumcake with brown sugar and bake for about 35 – 40 minutes. Always keep in mind that baking times vary from oven to oven, mine takes about 35 minutes to cook this plumcake and I always do the toothpick test before turning off the oven.
Once baked, I let it cool in the 25 cm mold for about 2 hours. Then I remove it from the mold, dust it with powdered sugar, and serve it.
Enjoy your meal!!!
Storage:
The Jam-Filled Plumcake can be stored in a cake container for up to 4 or 5 days after its preparation.
Other recipes with the 25 cm Plumcake Mold:
There are really many recipes on my blog, just click on the lens and write the magic word Plumcake, and you’ll be flooded, but my current favorite is the Banana Bread I have fallen madly in love with it
