Ingredients
Units
Scale
- 2 cups (300 gr) all purpose Flour
- 1/2 cup (100 gr) granulated sugar
- 1/4 cup + 3 tbs (100 gr) butter (very cold and cut into cubes)
- 1 egg, beaten
- pinch of sea salt
- 3 teaspoon baking powder
- 1 cup jam of choice (add more jam if you like an extra thick layer)
- 1 tablespoon rum or real vanilla extract
Instructions
- Heat oven to 350 degrees F. Line a 9 inch round or square cake pan with parchment paper or spray evenly with cooking oil. If using parchment paper, press to fit sides of the pan (the cake will weigh it down when you put it in the dish).
- In a large mixing bowl, sift together the flour and baking powder and salt. Add the sugar. Stir to combine. Add in the beaten egg and begin to combine with hands until roughly incorporated.
- Add cold butter and start working together, with hands, to form crumble like texture.
- Once the cake crumble is an even mixture of pea sized crumbles place in the fridge for 30 minutes.
- Take cake crumble out of the refrigerator. Layer more than half (about 3/4 of the total mixture) in the prepared cake pan. Gently press to form an even layer on the bottom and about 1/2″ inch on the sides of the pan.
- In a small bowl add the jam and rum or vanilla extract- mix to combine.
- Gently spoon jam on top of the crumb layer and spread evenly to make a uniform layer. Add the rest of the cake crumb on top of the jam layer. Gently form a uniform layer with hands. Do not press down too much.
- Bake 350 degrees F for 30 minutes. Let cake cool before cutting into slices, bars, or cookie cutters shapes.
- Prep Time: 35 min
- Cook Time: 30 min
- Category: Sweet/ Dessert
- Method: Italian
- Cuisine: Italian