The quilt cake is a fragrant jam cake, soft and creamy, with a water-based batter without butter, milk or other dairy products (thus perfect for lactose intolerants). The name of this cake is due to its “appearance,” indeed, the surface of this cake resembles a soft and fluffy quilt, where the “stitches” are made of jam! Perfect for breakfast, a snack, or at the end of a meal, the quilt cake will conquer everyone, young and old, it is very soft but the jam does not sink during baking, just one bite to fall in love!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-inch mold
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 lemon zest
- Half packet baking powder
- to taste jam
- to taste powdered sugar
Steps
The quilt cake is very simple and quick to prepare, first separate the yolks from the whites and beat the whites until stiff peaks using an electric mixer.
To the yolks, add sugar, a pinch of salt, and mix them with the mixer until they become light and fluffy, add the sifted flour and baking powder, vegetable oil, water, grated lemon zest and mix everything together, then gradually fold in the beaten egg whites.
Transfer the batter into a cake tin lined with parchment paper and, with the jam you previously placed in a piping bag, create a sort of lattice on the cake’s surface.
Bake the quilt cake with jam in a preheated oven at 350°F for 35/40 minutes, use the toothpick test to check doneness.
Remove the quilt cake from the oven, take it out of the mold and garnish it with a dusting of powdered sugar.
Tips:
The quilt cake with jam can be kept at room temperature for 4/5 days. You can use any jam/preserve you prefer, I used homemade fig jam. Just make sure to choose a smooth jam without fruit pieces, otherwise the result won’t be uniform. If needed, you can “strain” it through a sieve.
More jam dessert recipes HERE
