The crumble cake with jam is a tart that is crispy outside and soft inside. Made with a shortcrust pastry that doesn’t need resting and homemade cherry jam, it’s very quick to make. The crumble cake with jam can be enjoyed at any time of the day, from breakfast to after dinner. This recipe also includes a lactose-free version.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Summer
Ingredients
- 10.5 oz butter (lactose-free margarine)
- 1 cup sugar
- 4 egg yolks
- 1 pinch salt
- 1 pinch baking powder
- 1/2 vanilla pod
- 1/2 lemon (zest grated)
- 1.25 cups jam
- 4 cups all-purpose flour
Tools
- 1 Bowl
- 1 Cake Pan
- 1 Spatula
- 1 Rolling Pin
Steps
In a bowl, add the butter, sugar, and flavorings, including the salt.
Mix well, then add the egg yolks.
Combine the mixture and add the flour previously sifted with the baking powder.
Work the mixture just until the flour is incorporated.
Cover with plastic wrap and refrigerate, or roll out the dough immediately to a thickness of 1/4-1/3 inch.
Cut out a disc of dough, the same size as the cake pan (about 9 inches).
Place the shortcrust pastry disc inside the pan and fill with the jam.
Crumble the remaining dough on top of the jam until covered.
Bake in a preheated static oven at 356°F for 40-50 minutes
Tips
The butter can be replaced with margarine in the same amount or with coconut oil weighing 8.8 oz.
The butter can be replaced with margarine in the same amount or with coconut oil weighing 8.8 oz.
The butter can be replaced with margarine in the same amount or with coconut oil weighing 8.8 oz.
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