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5-Minute Jam Cake · GialloZafferano.com

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  Speaker 1: Five-minute jam cake is a soft, moist cake with a
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  Speaker 1: tender crumb made without butter. Yogurt and seed oil keep
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  Speaker 1: it light, and spoonfuls of raspberry jam melt into the butter,
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  Speaker 1: creating sweet and slightly tart pockets of fruit. It works
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  Speaker 1: well for breakfast as a snack with tea or with
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  Speaker 1: a glass of milk. For this recipe, you need about
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  Speaker 1: five minutes of preparation time and about 50 minutes of
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  Speaker 1: cooking time. With a 9.5-inch or 24-centimeter pan, you obtain
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  Speaker 1: about eight servings. For a 9.5-inch pan, you need type
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  Speaker 1: 00 flour, 2 1⁄4 cups or 280 grams, raspberry jam,
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  Speaker 1: about 2⁄3 cup or 0.7 cup, which is 200 grams,
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  Speaker 1: granulated sugar, approximately 3⁄4 cup or 0.8 cup, which is
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  Speaker 1: 150 grams. Sunflower seed oil, 9 tablespoons or 120 grams.
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  Speaker 1: Natural plain yogurt, 0.4 cup, which is 100 grams. 3 eggs.
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  Speaker 1: Baking powder, 40 spoons or 16 grams. Vanilla powder, to taste.
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  Speaker 1: Fine salt, to taste. For the topping, you need powdered sugar,
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  Speaker 1: to taste. Start by preparing the butter. Pour the granulated
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  Speaker 1: sugar and the eggs into a large bowl. Add a
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  Speaker 1: pinch of fine salt and the vanilla powder. Use electric
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  Speaker 1: beaters and whisk until the mixture becomes light and frothy.
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  Speaker 1: When the mixture is pale and airy, add the natural
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  Speaker 1: plain yogurt. Keep the beaters running and drizzle in the
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  Speaker 1: sunflower seed oil slowly, so it blends evenly. In a
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  Speaker 1: separate container, sift together the type 00 flour and the
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  Speaker 1: baking powder. Add these dry ingredients to the egg mixture.
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  Speaker 1: Use the beaters again and mix until the batter is
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  Speaker 1: smooth and well combined, without lumps. Line a 9.5 inch
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  Speaker 1: or 24 centimeter diameter cake pan with parchment paper. Pour
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  Speaker 1: the batter into the pan and level the surface carefully.
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  Speaker 1: Take the raspberry jam and place spoonfuls over the surface
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  Speaker 1: of the raw butter. Distribute the jam evenly across the top.
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  Speaker 1: Preheat a conventional oven to 338 degrees Fahrenheit. Place the
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  Speaker 1: cake pan on the middle rack and bake for about
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  Speaker 1: 50 minutes. After 50 minutes, remove the cake briefly and
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  Speaker 1: check doneness with a toothpick. Insert the toothpick into the
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  Speaker 1: center of the cake. If it comes out wet, return
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  Speaker 1: the cake to the oven and bake for another 5 minutes.
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  Speaker 1: When the cake is fully baked, take it out of
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  Speaker 1: the oven and let it cool completely in the pan.
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  Speaker 1: Once cooled, dust the surface with powdered sugar as desired.
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  Speaker 1: At this point, the 5-minute jam cake is ready, with
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  Speaker 1: a soft crumb and pockets of melted raspberry jam, ready
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  Speaker 1: for you to slice and serve.