Irish steamed cake.

Torta irlandese cotta al vapore.

We are starting another week of quarantine.

This time we will be closed too and we will not allowed to even have a walk around alone if not very near home.

It will be very, very hars and hard because hubby and son aren’t made to be alone without anything to do but we will manage, I am sure.

I cooked and baked a lot in the past days but, as we and hubby share the laptop, I had no chance to keep it long enough to write a double post.

I am trying to do it now, I start with the recipe of a lovely, easy, tasty cake cooked bain marie which make the cake very moist.

It comes from this book:

I don’t own this, I would like to buy it but Amazon ( and it’s a good thing!) don’t send anything which is not ” vital” ( from pantry to office supplies or cellphone chargers) anymore.

I will buy it when all this will be over.

So how do I reached this recipe?

I saw it on a Facebook group about Irish cooking called Irish Recipes and other Incredible Edibles.

It’s filled with nice ideas and this recipe could be perfect to be done with children and to be done with what you have in your pantry.

The recipe is also very short, so I can write it and post it very quick then give the laptop back to hubby who is planning his next beer brewing!

Irish steamed cake.

Servings: 6


  • 4 oz butter
  • 4 oz sugar
  • 4 oz jam/marmalade ( I used apricot)
  • 4 oz flour
  • 1 tsp baking powder
  • 2 eggs


  • Beat butter to cream.
    Add all the ingredients with eggs at last, one at time.
  • Pour into a buttered plum-cake pan, put this pan into a bigger one and fill this with water.
  • Bake at 360°F for 1 hour and half.
    Let it cool before removing from the pan.
  • With apricot dark chocolate is perfect but you can garnish the cake with whatever you prefer.
Irish steamed cake.

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