The orange and jam cake is a dessert without butter, simple yet truly delicious. I wanted to prepare a lovely fragrant cake with a soft and creamy filling, so I decided to make this one, with fresh fruit juice, and a bit of berry jam (but of course you can use the flavor of jam you prefer). The result? A fragrant and very soft dessert with a filling that doesn’t sink too much during baking, just enough to have a delicious inside that doesn’t settle at the bottom. The orange and jam cake is perfect for breakfast, a snack, or as a dessert, it melts in your mouth!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8-inch cake pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup orange juice
- 1/2 cup vegetable oil
- 3 eggs
- 1 packet baking powder
- 1 orange zest
- to taste jam
- to taste powdered sugar
Steps
The orange and jam cake is very simple and quick to prepare. First, beat the eggs with the sugar until they become light and frothy. Pour in the vegetable oil and mix.
Add the grated zest and the orange juice, the flour, the baking powder, and form a homogeneous and lump-free batter.
Transfer the batter into a baking pan lined with parchment paper and add some jam of your preferred flavor on top, using a teaspoon. I used berry jam.
With a toothpick, swirl the jam to create a marbled effect and bake the orange and jam cake in a preheated oven at 350°F for 40-45 minutes. Use the toothpick test to check for doneness.
Once baked, remove the cake from the oven, let it cool slightly, and garnish it with a sprinkle of powdered sugar.
Notes:
The orange and jam cake keeps at room temperature for 4-5 days. As mentioned, you can use the jam flavor you prefer.
Other orange desserts HERE
Other desserts with jam HERE
