Jam cake

Name: Jam cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Type 00 flour 1 ½ cup; Sugar 0.7 cup; Sunflower seed oil &frac13; cup; Potato starch 1 ½ tbsp; Whole milk cold ¼ cup; Eggs 2; Egg yolks 1; Baking powder 1 ¼ tsp; Lemon peel 1; Cherry jam 0.6 cup; Sunflower seed oil to taste; Type 00 flour to taste; Powdered sugar to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Serving: 6
Cost: Low
Note + resting time (15 min.)

PRESENTATION

When it comes to classic Italian treats, a jam cake is just super good. It's the kind of dessert that makes any day feel a little more special. The base? Pretty simple. It’s this old-school batter Italians often use for everyday cakes and donuts. Comes together fast and always turns out moist and tender. Here's the deal: spoonfuls of blackberry jam are dropped right on top before baking. And look, this trick not only gives the cake a swirl of sweet jam flavor but also keeps every bite interesting.

Home bakers, you know, say it reminds them of the popular 'torta Nua,' but with the rich jam adding a fresh twist instead of custard. It's a great example of how Italian baking mixes tradition with whatever's handy—creating something both classic and a bit original.

In Italy, bakers sometimes worry about the jam sinking, so they use little tricks. Flour the jam lightly or chill it first—really smart moves—to keep those golden dollops right where they belong.

The result? A jam cake that looks as good as it tastes—each slice has pockets of tangy fruit, perfect with a hot cup of tea. Some even say it’s a softer, Italian twist on a Kentucky jam cake or a Southern jam cake, minus the spice or caramel icing.

This cake is ideal for breakfast or a snack—pretty much anytime, really—especially when you want something homemade without a lot of fuss. And even though it's not tied to a specific Italian region, this recipe captures that friendly, family table vibe found throughout Italy.

You'll find variations with apricot or raspberry jam, but blackberry remains a favorite for its deep, sweet flavor. For anyone seeking an easy jam cake, this style is super welcoming—everyday baking at its best. Nothing fancy here, just the kind of food that fills the house with the comforting aroma of home. So, whether you're enjoying it at breakfast or as an afternoon treat, this cake offers a warm hug in every bite. For sure.

INGREDIENTS

Type 00 flour 1 ½ cup (180 g)

Sugar 0.7 cup (140 g)

Sunflower seed oil ⅓ cup (80 g)

Potato starch 1 ½ tbsp (20 g)

Whole milk ¼ cup (40 g) - cold

Eggs 2

Egg yolks 1

Baking powder 1 ¼ tsp (6 g)

Lemon peel 1

for filling: Cherry jam 0.6 cup (200 g)

For the mold (34 cm diameter): Sunflower seed oil to taste; Type 00 flour to taste

for garnishing: Powdered sugar to taste

Preparation

How to prepare Jam cake

To prepare the jam cake, pour the eggs, yolk, and sugar into a bowl 1. Whip with an electric mixer for about 5 minutes until you get a fluffy, light, and frothy mixture 2. Add the flour 3.

Also add the cornstarch 4 and incorporate it with the mixer 5, then pour in the vegetable oil 6.

Also add the cold milk 7, grated lemon zest 8, and baking powder 9.

Mix well with the mixer until you obtain a smooth and uniform batter 10. Take a 9.5-inch pan, butter and flour it 11, then pour the batter inside 12. Transfer to the refrigerator for 15 minutes.

Remove the mold from the refrigerator and add spoonfuls of jam 13, then bake in a preheated static oven at 350°F for 35 minutes. Always perform the toothpick test to check the cooking inside. As soon as cooked, turn off the oven and leave the cake in the oven with the door open for 5 minutes. Then remove from the oven, let cool, and sprinkle the jam cake with powdered sugar before serving 15.

Storage

You can store the jam cake under a glass dome for 2-3 days.

Advice

You can use any jam you prefer to fill the cake! Store the jam jar in the refrigerator for at least 12 hours before using it: this way, you'll make its addition to the batter less "slippery," preventing it from sinking during baking.

Instead of oil, you can also use butter to grease the pan.

Replace the lemon zest with other flavors like vanilla or cinnamon.

For the translation of some texts, artificial intelligence tools may have been used.