The gluten-free poured cake with strawberry jam is a cake that is prepared in just a few minutes. The beautiful and practical thing about this cake is that you won’t need to cut it to fill it. It will simply be baked twice to allow you to add the jam inside without it sinking.
The result is a delicious cake, very soft and moist, great for breakfast!!
To fill it, I used my strawberry vanilla jam, a jam I love, I couldn’t live without it anymore!! If you love strawberries as much as I do, I suggest you try it!! HERE you can find the recipe
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs (at room temperature)
- 0.95 cups brown sugar
- 5.5 tbsp vegetable oil
- 0.42 cups heavy cream
- 1 packet baking powder
- 1.75 cups gluten-free cake flour (I use Nutrifree)
- 0.4 cups potato starch
- 1 lemon (Grated zest)
- 1 tsp vanilla extract (or 1 packet of vanilla sugar)
- 1 cup cups strawberry jam
Tools
- Electric whisk
- Bowl
- Cake pan
Steps
Whip the eggs with the sugar using the electric whisk until they are light and frothy.
Add the grated lemon zest, vanilla, and vegetable oil, work with the whisk and then add the cream.
Finally, add the sifted flour with the baking powder.
Pour half of the batter into a 9-inch pan lined with parchment paper and bake at 350°F for 20 minutes.
After 20 minutes, remove from the oven, cover with the strawberry jam and pour the remaining batter.
Bake again at 350°F for an additional 25 minutes.
Always do the toothpick test for doneness. Allow to cool, then, if desired, sprinkle with powdered sugar.
👉As always, I recommend storing the cake well closed, in a cake container or under a dome, this will keep it soft for several days.
👉If you tried my recipe, let me know in the comments and especially let me know if you liked it!!
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