Fluffy Italian Jam Cake, a truly delicious tart that’s simple and perfect for breakfast or a snack. Originally really easy to make, it’s called piumino because the lattice resembles a quilt.
Ingredients:
- 200g (1 2/3 cups) flour (Type 00, sifted)
- 2 eggs
- 100ml (1/3 cup + 1 tablespoon) milk
- 16g (4 teaspoons) baking powder (sifted)
- 100g (1/2 cup) sugar
- Apricot jam (as desired)
- 70ml (1/3 cup) peanut oil
How to prepare a fluffy Italian jam cake:
- In a bowl, whisk the eggs with the sugar and grated lemon zest.
- Add the milk and oil, then stir in the flour and baking powder.
- Pour the mixture into a 22-cm (9-inch) baking tin and smooth it out well.
- Using a piping bag filled with apricot jam (blend the larger pieces with a blender), pipe strips onto the batter to create diamond shapes.
- Fill the cake in a lattice pattern. Bake in a preheated oven at 180°C (350°F) on static setting for about 30 minutes. Cover the cake with aluminium foil for the last 8 minutes.
- Insert a toothpick into the centre of the cake (where there is no cream) and it should come out dry. If you notice the cake is overcooking on the surface, cover it with aluminium foil for the last 7-8 minutes.
- Bon Appétit!
