The poured yogurt and jam cake is a delight you can’t imagine. I wanted to make a classic poured cake with jam filling, had yogurt to use up, so I incorporated it into the batter. I had some leftover jam (this time I didn’t overdo it with the filling, especially since I made 2 layers :D) and used the remaining to cover the cake, then topped it with shredded coconut. The result? A dessert that’s super soft, fluffy, fragrant, delicious, butter-free, with a creamy filling that doesn’t sink due to multi-stage baking, it’s simply irresistible; one bite and you’ll fall in love, it melts in your mouth!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: pan 8-9 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz jam
- 2 cups all-purpose flour
- 5.3 oz plain natural yogurt (unsweetened)
- 4.4 oz sugar
- 2/3 cup vegetable oil
- 3 eggs
- 1 pinch salt
- 1 packet baking powder
- 1 lemon zest
- to taste shredded coconut (for topping)
Steps
● The poured yogurt and jam cake is very simple and quick to make. First, beat the eggs with the sugar and a pinch of salt until they become light and fluffy. Pour in the oil and mix.
● Add in the unsweetened plain yogurt, all-purpose flour, baking powder, and grated lemon zest, and mix all the ingredients thoroughly, making sure there are no lumps.
● Divide the batter into 3 equal parts (I weighed it for precision, each part will be about 8.3 oz). Pour the first part of the batter into a baking tin lined with parchment paper, level it well, and bake it in a preheated oven at 356°F for 15 minutes.
● Remove the base from the oven and fill it with some jam of your choice, I used 4.4 oz of strawberry jam (actually, preserve), leaving a couple of inches free around the edge. Pour the second part of the batter over the jam, level well, and bake the cake for another 20 minutes.
● Take the cake out of the oven and do exactly as before, fill it with jam and with the third and final part of the batter, bake it for another 25 minutes.
● Carefully unmold the yogurt and jam cake and place it on a rack, cover it with a thin layer of jam and garnish with shredded coconut (coconut flakes, to be more precise).
● Let the yogurt and jam cake cool completely before cutting and serving.
Notes:
The yogurt and jam cake can be kept at room temperature for a couple of days or in the fridge for 4 days. For the filling/topping, you can use any jam/preserve you prefer, I chose strawberry. The amount of jam will also depend on the size of the pan, I used a 8-inch one, if you use a 9 or 10-inch one, you’ll definitely need a bit more. If you use already sweetened yogurt, use only 3.5 oz of sugar if you don’t want it too sweet. The coconut not only makes the dessert tastier but also provides a uniform covering to ‘seal’ the jam, which would otherwise stick. If you really don’t like coconut or don’t want to use it, don’t cover the cake with jam and simply garnish with powdered sugar.
Other yogurt and jam desserts HERE
