Jam cake

I came to this recipe out of a clear need: I had a large jar of quince jam and wasn't in the mood for complicated cakes. It doesn't require a mixer or special utensils. You don't even have to chill the dough. I've made it many times because it's practical, with few ingredients and simple proportions. The longest step is rolling out the sheets, but even there, it's not a hassle.

Quick Info

Total time: 60 minutes (15 minutes preparation, 35-40 minutes baking)
Servings: 12 pieces
Difficulty: Easy

Ingredients

2 large eggs
7 tablespoons oil (any neutral oil, sunflower oil is fine)
7 tablespoons milk
7 tablespoons sugar
1 packet baking powder (10 g)
1 packet vanilla sugar (8 g)
1 pinch of salt
white flour (approximately 400-450 g, enough to make a non-sticky but elastic dough)
1 jar of jam (350-400 g, I use quince, but any thicker jam works)
powdered sugar for decoration

Preparation Method

1. In a bowl, mix the eggs with a pinch of salt, sugar, and vanilla sugar using a whisk until combined. Don’t overdo it, just mix well.

2. Add the oil and milk. Mix again.

3. Put the baking powder over the flour. Start incorporating the flour gradually with a spoon until you can no longer mix. Then knead by hand. When I feel that the dough no longer sticks to my fingers but is still soft, I stop adding flour. Usually, I use about 400-450 g, but it depends on the eggs, flour, etc.

4. Divide the dough into four. Make three pieces the same size, and the fourth smaller (about a quarter of the whole dough). Set the small piece aside for decoration.

5. Roll each of the three pieces on baking paper to the size of the tray (standard baking tray, approx. 22x32 cm). If you don't have a rolling pin, you can use your hands.

6. Prepare the tray with baking paper. Place the first sheet, adjusting the edges if necessary.

7. Spread a third of the jam over the first sheet. Place the second sheet of dough on top, spread more jam, then place the third sheet and another layer of jam.

8. From the small piece of leftover dough, tear off pieces and grate them directly over the cake using a large grater, or break them up and distribute them as evenly as possible. It doesn’t need to be completely covered.

9. Prick the cake with a fork in several places to prevent it from puffing up excessively.

10. Place the tray in the oven at 180°C on the middle rack for about 35-40 minutes. When the top is lightly golden, it’s done.

11. Let the cake cool completely in the tray. Then remove it and dust with powdered sugar.

12. Cut into rectangles or squares after it has cooled completely. It cuts cleaner if it’s cold.

Why I make this recipe often

It’s a quick, inexpensive cake that uses basic ingredients. I like that I can use any jam I have on hand. It keeps well for a few days without problems and doesn’t dry out quickly. I can easily cut it and take it with me. If I have guests, I can make it in the morning and it’s ready by lunchtime.

Tips and Variations

Tips

The dough should not be too stiff. If you feel it’s too dry, add a tablespoon of milk.
The jam should be thicker; otherwise, it will spill out while baking.
If you use jam with fruit pieces, you can mash it with a fork beforehand.
The leftover dough for the top can also be rolled out and cut into strips if you don’t have a grater.
Brush a little milk on top if you want the crust to be shinier.

Substitutions

Oil can be replaced with melted butter (same amount) for a richer flavor.
Milk can be substituted with plant-based drinks if you want a lactose-free version.
You can use whole wheat flour, but it may require a little more liquid.
Vanilla sugar can be replaced with vanilla essence, a quarter teaspoon.

Variations

You can also add ground nuts to the jam layer if you have them on hand.
Sour jams (apricots, plums, sour cherries) work well too.
For a sugar-free version, use a sweetener of your choice and jam without sugar.
You can also make it in a round pan, like a tart base, with the leftover dough placed in pieces on top.

Serving Ideas

I serve it plain with coffee or tea. It also goes well with a bit of sour cream on top if you like. It’s great for packing for school or work. It’s also good as a dessert for a picnic.

Frequently Asked Questions

1. Can I use thinner jam?

I recommend a denser jam; otherwise, the sheets will absorb too much liquid, and the cake may become soggy. If you only have thinner jam, boil it for a few minutes to reduce it.

2. What can I replace the eggs with?

You can use two tablespoons of yogurt or 60 ml of applesauce for each egg, but the texture will be slightly different.

3. Can the cake be frozen?

Yes, it can be frozen sliced, in well-sealed bags. Thaw at room temperature, then sprinkle with powdered sugar.

4. What type of flour is suitable?

White flour 000 gives the best texture, but 650 or a combination with whole wheat flour also works.

Nutritional values (per serving, approximately 70 g)

Calories: 180-200 kcal
Protein: 3 g
Fat: 6 g
Carbohydrates: 32 g
Fiber: 1 g

Values depend on the type of jam and how thick the sheets come out. The cake has enough sugar from the jam, so it’s not very dietetic, but it’s not heavy either.

Storage and Reheating

It keeps well for 3-4 days at room temperature in a closed box. If you want it to stay soft, put a napkin in the box to absorb moisture. It can be reheated for a few minutes in the oven, but it’s not necessary. If it’s older than two days, I prefer to warm it slightly, just enough to make it pleasant to taste.

 Ingredients: 2 eggs, 7 tablespoons of oil, 7 tablespoons of milk, 7 tablespoons of sugar, 1 packet of baking powder, a pinch of salt, 1 packet of vanilla sugar, flour as needed, 1 jar of jam (I used quince jam)

 Tags:  jam cake