5-Minute Jam Cake

Name: 5-Minute Jam Cake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8
Ingredients: Type 00 flour 2 ¼ cups; Raspberry jam about 2/3 cup 0.7 cup; Sugar approximately 3/4 cup 0.8 cup; Sunflower seed oil 9 tbsp; Natural plain yogurt 0.4 cup; Eggs 3; Baking powder 4 tsp; Vanilla powder to taste; Fine salt to taste; Powdered sugar to taste

Difficulty: Easy
Prep time: 5 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

5-Minute Jam Cake earns its name honestly: the batter comes together in minutes, no butter required — just yogurt and neutral seed oil whisked into a soft, tender crumb. Spoonfuls of raspberry jam go directly onto the unbaked batter, then into the oven, where the jam melts down into the cake and leaves pockets of fruit that are gently tart against the mild, yielding crumb. It is the kind of thing you can pull together before breakfast without much planning, and it works just as well as an afternoon snack alongside a cup of tea or a glass of milk.

Swapping in a different jam — strawberry, apricot, blueberry, whatever you have open in the refrigerator — is enough to make it feel like a different cake entirely, which is part of what keeps it useful. The no-butter formula, relying on yogurt and seed oil instead, also means it stays moist a day or two after baking rather than drying out quickly. A little orange or lemon zest stirred into the batter adds fragrance without any extra work, and it pairs well with most fruit jams if you want to push the flavor in a slightly more citrusy direction.

INGREDIENTS

For a 9.5-inch pan: Type 00 flour 2 ¼ cups (280 g); Raspberry jam 0.7 cup (200 g) - about 2/3 cup; Sugar 0.8 cup (150 g) - approximately 3/4 cup; Sunflower seed oil 9 tbsp (120 g); Natural plain yogurt 0.4 cup (100 g); Eggs 3; Baking powder 4 tsp (16 g); Vanilla powder to taste; Fine salt to taste

For topping: Powdered sugar to taste

Preparation

How to prepare 5-Minute Jam Cake

To prepare the 5-Minute Jam Cake, pour the granulated sugar and the eggs into a bowl 1, then add a pinch of salt 2 and the vanilla powder 3.

Turn on the electric beaters to combine the ingredients 4. When you have obtained a light and frothy mixture, add the plain yogurt 5 and drizzle in the vegetable oil while keeping the beaters running 6.

Sift the flour and the baking powder as well 7 and incorporate the dry ingredients with the beaters 8. Transfer the batter into a 9.5-inch (34 cm) diameter cake pan lined with parchment paper 9.

Level the surface 10, then add spoonfuls of raspberry jam, distributing them evenly 11. Bake in a preheated conventional oven at 338°F for about 50 minutes, placing the pan on the middle rack 12.

Once removed from the oven, check doneness with a toothpick: if it comes out wet, bake for another 5 minutes 13. Once cooled, dust the surface with powdered sugar 14. Your 5-Minute Jam Cake is ready to be served 15!