It is always the right time to prepare (and also to eat) a dessert. I love the magic of mixing everything and watching the dough rise in the oven. So enjoy this cake with jam and almonds. It’s perfect with coffee (or tea) for breakfast, as a rustic dessert after a meal, or as a great snack during the day. And it’s also super easy to make.
If you are interested in other desserts with jam, click the links below:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the cake with jam and almonds
- 1 2/3 cups all-purpose flour
- 1/3 cup potato starch
- 2/3 cup sugar
- 2 eggs (medium)
- 2 tbsp milk
- 1 packet baking powder
- 1/2 cup corn oil
- 1 oz almonds (unpeeled)
- to taste apricot jam (a few tablespoons)
- to taste powdered sugar (for dusting)
Tools
- 1 Bowl
- Electric whisk
- Sieve fine mesh
- Springform pan 8-inch diameter
Preparation of the cake with jam and almonds
First, line a springform pan with 9-inch diameter parchment paper and set it aside. For best results, follow the procedure described HERE.
Crack the eggs into a bowl, add the sugar, and whisk with an electric beater until the mixture is pale and frothy.
Gradually pour in the oil while continuing to beat the mixture.
Mix the flour with the potato starch and baking powder, then gradually add them to the egg and sugar mixture by sifting them through a fine mesh sieve.
Once the dry ingredients are perfectly incorporated, add the milk and fold it in with gentle movements from bottom to top to avoid deflating the mixture.
Pour the mixture into the cake pan, level it with a spatula, then add spoonfuls of jam (I used apricot but any flavor you like will do) and whole almonds here and there.
Bake the cake with jam and almonds in a preheated static oven at 356°F (180°C) for 30 minutes. Check if it is cooked by inserting a toothpick in the center of the cake, which should come out dry. Otherwise, extend the baking time for a few more minutes.
Remove the cake from the oven and let it cool completely before transferring it to a serving plate and dusting it with powdered sugar. Enjoy! Paola
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