The jam cake is a fragrant, delicious, and very soft dessert. I love sweets with jam and I prepared this delightful and soft little cake with a rich jam filling that doesn’t sink too much during baking and doesn’t dry out, remaining creamy. The jam cake is made in a few minutes without butter, it’s perfect for breakfast or a snack, you can choose the flavor you prefer, I used apricot jam!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8- to 9-inch pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups jam
- 1 2/3 cups all-purpose flour
- 3/4 cups sugar
- 1/3 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 1 lemon zest (grated)
- 1 pinch salt
- Half packet baking powder
- as needed powdered sugar
Steps
The jam cake is very simple and quick to prepare, first beat the eggs with the sugar and a pinch of salt until they become light and frothy. Add the vegetable oil and mix.
Add the milk, flour, baking powder, grated lemon zest, and mix well all the ingredients, there should be no lumps.
Transfer the mixture into a cake pan lined with parchment paper and, using the jam that you have previously placed in a pastry bag, form a sort of lattice on the surface, tracing it several times until the jam is used up, precision is not necessary.
Bake the jam cake in a preheated oven at 350°F for about 40 minutes, perform the toothpick test to check doneness.
Gently remove the jam cake from the pan and garnish it with a dusting of powdered sugar.
Notes:
The jam cake keeps at room temperature for about 4 days. You can use whichever jam flavor you prefer.
Other sweets with jam HERE
