Light and fluffy, the gluten-free jam plumcake is a wholesome cake perfect for breakfast, an afternoon snack or as a dessert to bring to the table on any occasion. Dust it with powdered sugar and fresh fruit just before serving, or brush with warm jam or warm vanilla sauce for a more elegant dessert. This plumcake made with rice flour is also excellent sliced and lightly toasted for a rustic, fragrant breakfast.
Unlike traditional plumcakes made with wheat flour and butter, this version is gluten-free, butter-free and incredibly soft and aromatic thanks to the balanced combination of light and nutritious ingredients.
The use of rice flour provides a delicate, crumbly texture, potato starch adds softness and volume, while plain yogurt and vegetable oil keep the cake moist and pleasant without weighing it down.
The jam, chosen from strawberries, apricots, raspberries or peaches, adds a sweet, fruity center that wins over both adults and children.
This soft plumcake is also perfect for those following a gluten-free diet or anyone who simply wants a light cake; the jam plumcake is easy to prepare and requires only a few minutes of hands-on time.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/3 cup sugar
- 1/2 cup plain yogurt
- 1 1/4 cup gluten-free rice flour
- 1/3 cup gluten-free potato starch
- 2 1/2 tsp gluten-free baking powder
- 6 2/3 tbsp vegetable oil
- 1 cup jam
- 1 lemon
- 1/2 orange
Tools
- 2 Bowls
- 1 Sieve
- 1 Whisk / Mixer
- 1 Loaf pan
Steps
In a large bowl, break the eggs and beat them with the sugar, the grated lemon and orange zest using a whisk (you can also whisk by hand).
When the mixture is fluffy and frothy, stream in the vegetable oil while continuing to whisk at high speed. Add the yogurt and mix until you obtain a homogeneous batter.
Sift the rice flour, potato starch and baking powder and gently combine with the whisk so as not to deflate the mixture.
You should obtain a soft, smooth batter that is slightly thick but not excessively dense.Tip: if the batter seems too thick, you can add 1 or 2 tablespoons of milk until you reach the perfect consistency.
Line a 10-inch loaf pan with parchment paper or grease it with a little oil and lightly dust with rice flour.
Pour half of the batter into the pan and level it well.
Drop spoonfuls of jam over the batter, 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 through the pan in a spiral motion to create a swirled interior.
Preheat the conventional oven to 338°F.
Bake the plumcake on the middle shelf for 40-45 minutes, or until the surface is golden and a skewer comes out dry.
Let cool completely before unmolding and, only when the cake is cold, dust 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 clingfilm;
You can also freeze it in slices: thaw at room temperature or warm for a few seconds in the microwave.
WARNING: consult the Italian Celiac Association handbook and carefully read ingredient labels to ensure they do not contain gluten cross-contamination.
Tips for a perfect plumcake
1- Use room temperature ingredients: in particular eggs and yogurt, to promote better leavening.
2-Do not overbeat the eggs to avoid incorporating too much air which can cause the cake to collapse 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-Using unsuitable flours: not all rice flours are the same, prefer finely milled ones.
5-Getting the batter consistency wrong: if too runny, the plumcake will not rise properly; if too dense, it will be dry.
6-Opening the oven too early: wait at least 30 minutes before checking the bake.
7-Jam that is too runny: it may sink to the bottom.
8-Cutting the cake while hot: you risk breaking it; wait until it is completely cool.
Variations of the gluten-free jam plumcake
1. Two-tone (marbled) plumcake
Divide the batter into two equal parts. Add one tablespoon of unsweetened cocoa (gluten-free) to one portion and alternate the two batters in the pan to create a marbled effect.
2. Lactose-free version
Use plant-based yogurt (soy or coconut). The result will be just as soft and tasty.
Use plant-based yogurt (soy or coconut). The result will be just as soft and tasty.
FAQ (Questions and Answers)
Can I replace rice flour with another gluten-free flour?
Yes, you can partly use very fine corn flour or ready-made gluten-free flour mixes for cakes, provided they are certified. However, rice flour ensures the lightest texture and a more delicate crumb.
Which jam is best for this recipe?
The most suitable jams are those that are not too runny and have a good fruit percentage: strawberry, apricot, peach or mixed berries are perfect. Avoid very sugary or gelled jams.
Can I use extra virgin olive oil instead of vegetable oil?
Yes, in the same quantity, but choose a mild-tasting olive oil.
How long does the plumcake last and how should I store it?
It stays soft for about 3-4 days at room temperature, preferably covered. If you want to keep it longer, refrigerate it or freeze it in individual slices.
Can I make it in single-serving portions?
Absolutely yes! Pour the batter into muffin tins and reduce the baking time to about 20-25 minutes.
Can I add chocolate chips?
Yes, but in that case reduce the amount of jam slightly or choose flavors that pair well (for example strawberry or baked cherry with dark chocolate).
