Light and fluffy, the gluten-free jam plumcake is a wholesome dessert perfect for breakfast, a snack, or as a treat to serve at any occasion. Sprinkle with powdered sugar and fresh fruit on top when serving, or with a brush of warm jam or warm vanilla sauce for a more elegant dessert. This rice flour plumcake is also excellent sliced and lightly toasted for a rustic and fragrant breakfast.
Unlike traditional plumcakes made with wheat flour and butter, this version is gluten-free, butter-free, and incredibly soft and fragrant thanks to the balanced combination of light and nutritious ingredients.
The use of rice flour gives a delicate and crumbly texture, the potato starch provides softness and volume, while plain yogurt and vegetable oil make the cake moist and pleasant to the taste without weighing it down.
The jam, chosen to taste among strawberries, apricots, raspberries, or peaches, adds a sweet fruity heart that captivates everyone, adults and children alike.
This soft plumcake is perfect for those following a gluten-free diet or simply looking for a light dessert. The jam plumcake is easy to prepare and requires just a few minutes of work.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2.5 oz sugar
- 1/2 cup yogurt
- 1 2/3 cup gluten-free rice flour
- 7 tbsp gluten-free potato starch
- 2 tsp gluten-free baking powder
- 1/2 cup vegetable oil
- 1 cup jam
- 1 lemon
- 1/2 orange
Tools
- 2 Bowls
- 1 Sifter
- 1 Mixer
- 1 Plumcake Mold
Steps
In a large bowl, break the eggs and beat them with the sugar, grated lemon, and orange zest using a whisk (even by hand).
When the mixture is puffed and frothy, pour in the vegetable oil gradually while continuing to beat at high speed. Add the yogurt and blend until you obtain a smooth mixture.
Sift the rice flour, potato starch, and baking powder and gently mix with the whisk to avoid deflating the mixture.
You should achieve a soft, smooth, and slightly dense batter but not overly compact.Tip: if the batter seems too dense, you can add 1 or 2 tablespoons of milk until you reach the perfect consistency.
Line the 10-inch plumcake mold with parchment paper or grease it with a little oil and lightly flour with rice flour.
Pour half of the batter on the bottom and level it well.
Distribute the jam in spoonfuls, trying not to get too close to the edges.
Cover with the remaining batter, gently leveling the surface.If you want a “marbled” effect, you can run a knife in the mold in a spiral motion to create a marbled effect inside.
Preheat the static oven to 338°F.
Bake the plumcake at mid-height and cook for 40-45 minutes, or until the surface is golden and a toothpick comes out dry.
Let it cool completely before unmolding and, only when the cake is cold, sprinkle with powdered sugar.
The gluten-free jam plumcake can be stored:
Up to 4 days at room temperature under a glass dome;
Up to 7 days in the refrigerator, wrapped in food film;
It can also be frozen in slices: thaw at room temperature or heat for a few seconds in the microwave.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain any gluten contamination.
Tips for a Perfect Plumcake
1- Use room temperature ingredients: especially eggs and yogurt, to promote better rising.
2- Do not beat the eggs too long to avoid incorporating too much air, which can cause the cake to deflate during baking.
3- Bake at a moderate temperature: rice flour tends to dry out if baked too long or at too high a temperature.
4- Use appropriate flours: not all rice flours are the same, prefer the extra fine ones.
5- Avoid incorrect batter consistency: if too liquid, the plumcake will not rise properly; if too dense, it will be dry.
6- Do not open the oven too early: wait at least 30 minutes before checking the baking.
7- Too liquid jam: it risks sinking to the bottom.
8- Do not cut the cake while hot: you risk breaking it; wait until it is completely cooled.
Variations of the Gluten-Free Jam Plumcake
1. Two-Tone Plumcake (Marbled)
Divide the batter into two equal parts. Add a tablespoon of gluten-free cocoa powder to one part and alternate the two batters in the mold to create a marbled effect.
2. Lactose-Free Version
Use vegetable yogurt (soy or coconut). The result will be equally soft and tasty.
Use vegetable yogurt (soy or coconut). The result will be equally soft and tasty.
FAQ (Frequently Asked Questions)
Can I replace rice flour with another gluten-free flour?
Yes, you can use part fine corn flour or ready-made gluten-free flour mixes for cakes, as long as they are certified. However, rice flour ensures maximum lightness and a more compact texture.
Which jam is best for this recipe?
The best are those not too liquid and with a good fruit percentage: strawberry, apricot, peach, or berries are perfect. Avoid overly sugary or gel-like jams.
Can I use extra virgin olive oil instead of seed oil?
Yes, in the same quantities, but choose an oil with a delicate flavor.
How long does the plumcake last and how to store it?
It stays soft for about 3-4 days at room temperature, preferably covered. If you want to store it longer, put it in the fridge or freeze it in individual slices.
Can I make it in individual portions?
Absolutely yes! Pour the batter into muffin molds and reduce the baking time to about 20-25 minutes.
Can I add chocolate chips?
Yes, but in this case, slightly reduce the amount of jam or choose flavors that pair well (strawberry or cherry with dark chocolate, for example).
