Poured cake with apricot jam cream

Name: Poured cake with apricot jam cream
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Eggs (about 4) 8.5 oz; Type 00 flour 2 cups; Sugar ¾ cup; Whole milk 0.4 cup; Peanut seed oil 5 tbsp; Baking powder 4 tsp; Fine salt 1 pinch; Cow's milk ricotta cheese 2 cups; Apricot jam ½ cup; Amaretti cookies 2.8 oz; Sugar ¼ cup; Eggs (approximately 2) 4.25 oz; Powdered sugar to taste

it br es fr de

546

Calories per serving

Vegetarian

Energy Kcal 546
Carbohydrates g 71
of which sugars g 49.1
Protein g 15.6
Fats g 22.2
of which saturated fat g 7.85
Fiber g 1.6
Cholesterol mg 199
Sodium mg 274

Difficulty: Average
Prep time: 20 min
Cook time: 60 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Rossella Cosentino

When you're in Southern Italy and craving a classic dessert, a poured cake with apricot jam and ricotta cream is exactly what you need. Seriously, it is a treat. This cake is adored for its soft, airy texture—super light and tall—just perfect for hanging out with friends or family. And look, the double baking method? It's a genius move. Ensures the base is perfectly cooked while keeping the center moist and delicious, which is key for a custard-filled cake.

The filling is where the magic happens. A blend of creamy ricotta, sweet apricot jam, and crunchy amaretti cookies, it bursts with flavors straight from the Italian dolce tradition. The ricotta gives it that bakery vibe from Naples or Palermo—really really authentic—while the apricot jam cake brings a fruity twist you won't find in American cakes.

In Southern Italy, this cake often pairs with strong coffee in the morning or spiced tea in the afternoon. No question, the tender filling and hint of almond from the amaretti are perfect for little breaks during the day. The double baking also offers an awesome contrast—the outside gets a bit golden and firm, while inside stays soft, filled with apricot jam and ricotta cream.

This is why Italian easy dessert recipes continue to charm. They’re homemade cakes that feel special yet are not complicated. People really love how this layered sponge cake turns simple ingredients into something you could bring to a holiday breakfast or enjoy for a whole week of snacks. When you want a dessert that's both cozy and kinda clever, a custard cream cake like this is spot-on. Mix of textures, flavors, and that unmistakable Italian pastry aroma make it a staple in Southern kitchens. Whether you're hosting a brunch or just indulging on a quiet afternoon—pretty much a win—this cake promises to be an amazing addition to your dessert lineup.

INGREDIENTS

546

Calories per serving

Ingredients for a 9-inch mold: Eggs 8.5 oz (240 g) - (about 4); Type 00 flour 2 cups (230 g); Sugar ¾ cup (150 g); Whole milk 0.4 cup (100 g); Peanut seed oil 5 tbsp (70 g); Baking powder 4 tsp (16 g); Fine salt 1 pinch

for the filling: Cow's milk ricotta cheese 2 cups (500 g); Apricot jam ½ cup (150 g); Amaretti cookies 2.8 oz (80 g); Sugar ¼ cup (50 g); Eggs 4.25 oz (120 g) - (approximately 2)

for garnish: Powdered sugar to taste

Preparation

How to prepare Poured cake with apricot jam cream

To make the poured cake with apricot jam cream, first, pour the sugar 1 and whole eggs 2 into a large bowl. Blend the mixture with electric beaters 3 until it becomes frothy and light;

at this point, pour the milk 4, the seed oil 5, and sift the flour through a sieve 6

and the baking powder. Add a pinch of salt and continue mixing the ingredients with the whisk until they are blended 8. Now pour half of the batter into a 9-inch diameter round cake pan greased and lined with parchment paper on the bottom and sides (9-10).

Bake in a preheated static oven at 350°F for 15 minutes. In the meantime, pour the amaretti into the mixer 11 and finely chop them 12.

In a bowl, add the well-drained ricotta and sugar 13, add the chopped amaretti 14 and the eggs 15.

Finally, add the jam 16 and blend everything with the whisk for a smooth cream 17. Take the baked cake 18 back,

pour the ricotta cream on top 19, level the surface with a spatula, and pour the remaining batter (20-21). Place back in the oven and bake for another 45 minutes at the same temperature.

When cooking is complete, take the cake out of the oven 22, let it cool, then unmold it and garnish the surface with powdered sugar 23. The poured cake with apricot jam cream is ready to be enjoyed 24!

Storage

The poured cake with apricot jam cream can be stored in the refrigerator for up to 3-4 days.

Advice

Drain the ricotta well so that it is dry, otherwise, it will release water during cooking. The apricot jam can be replaced with another jam or marmalade, and the amaretti can be replaced with ladyfingers or dry biscuits.

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