Summer dessert cake

Cherry Jam Ring Cake

Name: Cherry Jam Ring Cake
Prep time: 140 min
Total time: 140 min
Ingredients: 225 g / 8 oz all-purpose flour; 10 g / 0.35 oz baking powder; 2 g / 0.07 oz fine salt; 150 g / 5.3 oz unsalted butter, soft; 160 g / 5.6 oz granulated sugar; about 150 g / 5.3 oz without shells 3 large eggs without shells; 120 g / 4.2 oz plain Greek yogurt; 60 ml / 2 fl oz milk; 10 ml / 0.34 fl oz vanilla extract; 1 lemon Zest of lemon; 180 g / 6.3 oz cherry jam; 40 g / 1.4 oz fresh cherries, pitted and halved, optional; 15 g / 0.5 oz sliced almonds; Butter and flour for the pan; 80 g / 2.8 oz icing sugar; 20 ml / 0.5–0.7 fl oz lemon juice 15– lemon juice

A soft, golden ring cake with a bright cherry jam ribbon, lemon zest, and a light citrus glaze. It feels homemade, summery, and elegant enough for brunch, tea time, or a fresh dessert table.

Prep140 minTotal140 minEasyabout 330 kcal per serving

Recipe video

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Method

Heat the oven to 175°C / 350°F. Butter and flour a 24 cm / 9.5 in ring pan, tapping out excess flour.

Whisk flour, baking powder, and salt in a bowl.

Beat butter, sugar, and lemon zest for about 3 minutes, until pale and creamy.

Beat in the eggs one at a time, then mix in the vanilla.

Stir yogurt and milk together. Add the dry mixture in thirds, alternating with the yogurt mixture, and stop as soon as the batter is smooth.

Spoon half the batter into the pan and level it gently.

Warm the cherry jam for 10–15 seconds until spreadable, then stir.

Spoon the jam in a ring over the batter, keeping it away from the inner and outer edges.

Cover with the remaining batter, smooth the surface, and tap the pan lightly.

Scatter sliced almonds and optional cherry halves over the top.

Bake for 40–45 minutes, until golden and a skewer comes out clean. Tent loosely with foil if the top browns early.

Rest in the pan for 15 minutes, then unmold onto a rack and cool completely.

Whisk icing sugar with lemon juice until pourable, then drizzle over the cooled cake.

Serve in clean slices with fresh cherries, mint leaves, and a little extra lemon zest.

Chef notes

Add fresh cherries, mint, lemon zest, and a spoon of Greek yogurt or lightly whipped cream.

Notes: Keep the jam inside the batter border to prevent sticking. The cake slices best when fully cooled. Store covered for 2 days at room temperature or 4 days chilled.

Bake until the cake center is fully set and cool completely before glazing. Allergens: wheat/gluten, eggs, milk/yogurt, butter, and almonds. Store covered for 2 days at room temperature or up to 4 days refrigerated; discard if the jam or fruit topping shows mold or fermentation.