Jont | 07. 2025 Recipe
Make Jont | 07. 2025 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Batter
Filling
Topping & Finish
Method
Main Batter
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or a similar shallow baking dish) with 1 tablespoon melted butter and line the bottom with a round of parchment paper for easier removal.
- 2
Dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly combined.
- 3
Wet ingredients
In a separate bowl, whisk 1 cup whole milk, 2 large eggs, 3 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth and combined.
- 4
Combine batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; scrape down the sides and fold until there are no large streaks of flour. Do not overmix—some small lumps are okay.
- 5
Transfer to pan
Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
Filling
- 6
Prepare cream cheese filling
In a medium bowl, beat 8 ounces room-temperature cream cheese with 1/2 cup powdered sugar, 1 tablespoon lemon zest, and 1/2 teaspoon vanilla extract until smooth and silky. Scrape the sides with a spatula to ensure even mixing.
- 7
Swirl or dollop
Drop teaspoons or three to four larger dollops of the cream cheese mixture evenly across the top of the batter in the pan. Using a thin knife or skewer, gently swirl the cream cheese into the batter to create a marbled effect—avoid over-swishing to keep defined swirls.
Topping & Finish
- 8
Add berries
Scatter 1 cup fresh berries evenly over the top of the batter and cream cheese swirls, pressing them in lightly so they won't roll off while baking.
- 9
Bake
Place the pan in the center of the preheated oven and bake for 30–38 minutes, or until the top is golden and a toothpick inserted into the cake portion (not the cream cheese pockets) comes out with a few moist crumbs. If the cream cheese is still runny, bake for an additional 3–5 minutes and check again.
- 10
Cool
Remove the cake from the oven and place it on a wire rack. Let the cake cool in the pan for 15–20 minutes, then lift it out using the parchment paper and allow it to cool completely on the rack to set the cream cheese filling.
- 11
Finish and serve
Once cooled, dust the top with 1 teaspoon powdered sugar. Slice into 8 wedges and serve. Optionally garnish with a few extra fresh berries on each slice.