The apple cake with apricot jam is one of those genuine, fragrant cakes that, as soon as you walk into the house, you already know what’s in the oven.
Soft and juicy, a apple cake with jam that leaves its mark! Made without butter and milk, without seed oil but with extra virgin olive oil, it’s all about health!
Apricot jam makes the batter even more moist and gives a slightly tangy note that enhances the natural sweetness of the apples. A truly irresistible combination.
Since ancient times, grandmothers often added a spoonful of jam to cake batter when the apples weren’t very sweet. It was a small peasant cooking trick to make the dessert richer and more fragrant without adding too much sugar.
And that’s exactly what makes this apple-and-jam cake special: a simple dessert, born from common ingredients, yet capable of surprising with a truly unique aroma and softness.
My son Marco, who is my number one fan, is the happiest person in the world every time I take a cake out of the oven! His favorite time to enjoy it is at breakfast with tea, before going to school. But the apple cake with apricot jam is also excellent as an afternoon snack or dessert.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for apple cake with apricot jam
Apple and jam cake recipe
- 200 g farina tipo 1
- 70 g erythritol or brown sugar (about 1/3 cup)
- 50 ml olive oil (about 3 tbsp + 1 tsp)
- 2 eggs
- 50 ml water (about 3 tbsp + 1 tsp)
- 3 apples
- 3 tablespoons apricot jam
- 10 g baking powder (about 2 1/2 tsp)
- 1 pinch fine salt
- to taste powdered sugar
- 1 lemon
Tools
- 1 Bowl
- 1 Mandoline
- 1 Electric whisk
- 1 Springform pan
- Parchment paper
- 1 Spatula
- 1 Zester / grater
Steps for the apple cake with apricot jam
For a perfect preparation WATCH THE VIDEO RECIPE
To prepare the delicious apple cake with apricot jam, start by peeling the apples. Cut them in half and remove the core. With a mandoline slice them thinly, place them in a bowl with the juice of half a lemon and set aside. This step prevents oxidation.
In another bowl break the eggs and add a pinch of fine salt and the sugar, then beat with the electric whisks for a few minutes, until you obtain a nice frothy mixture. Add the zest of one lemon grated with a lemon grater
While continuing to whisk, slowly pour in the extra virgin olive oil and the water. Finally add the flour and the baking powder.
Pour into a pan 8 in (20 cm) lined with parchment paper, level with a silicone spatula, and make three shallow cavities in the batter. They should be really superficial; add to each one a generous tablespoon of apricot jam.
Cover with the batter again and swirl the jam into the batter with the spatula in a spiral motion, as in the video.
Decorate with the apple slices, as in the photo, and bake at 338°F (170°C) for about 25-30 minutes in a conventional oven. Before removing from the oven do the toothpick test.
Once baked, let cool completely and dust generously with powdered sugar — the apple-and-jam cake is ready to be served and enjoyed. Enjoy from Barbara!
Storage for apple cake with jam
Place the apple-and-jam cake under a cake dome or in an airtight container.
Keep it in a cool, dry place away from heat sources.
It will keep 3-4 days and remain soft thanks to the jam in the batter.
Tip: if it’s hot, place a sheet of parchment paper under the cake to prevent moisture from damaging the base.
Refrigerator storage
Wrap it in cling film or put it in a closed container.
It lasts up to 5-6 days.
Before eating, let it rest 10-15 minutes at room temperature: it will become softer again.
If you want to keep it longer, you can freeze it.
Slice the cake.
Wrap each slice in cling film and then put them in a freezer bag.
It keeps for about 2 months.
To enjoy it at its best:
thaw at room temperature
or heat it for 10-15 seconds in the microwave to bring back the just-baked cake aroma.
✨ Little trick: gently warming a slice of apple-and-jam cake releases the scent of apples and apricot again, just like freshly baked.
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FAQ (Questions and Answers)
Can I use 00 flour?
Yes, but it is much more refined than type 1, which instead preserves the properties of the wheat.
Can I use granulated sugar?
Yes, but it is less healthy than brown sugar or erythritol.
