Jam and walnut cake
Delicious Jam and Walnut Cake: A Recipe to Indulge Your Senses
Total Time: 1 hour
Preparation Time: 30 minutes
Baking Time: 30 minutes
Servings: 12
Recipe Introduction
Who doesn't love their loved ones? And when it comes to putting a smile on their faces, this jam and walnut cake is the perfect solution. Ideal for making use of those forgotten jars of jam in the fridge, this recipe combines a fluffy base with subtle flavors and the crunchy texture of walnuts, creating a delightful combination that will leave your taste buds enchanted. Over time, jam cakes have been an ingenious way to transform preserved fruits into seasonal treats, and today, I invite you to join this delicious tradition.
Ingredients Needed
*For the base:*
- 9 eggs
- 220 g sugar
- 220 g flour
- 350 g Rama margarine (or butter, if you prefer)
- 3 tablespoons blueberry jam
- 1 jar (400 g) apricot jam
- 120 g ground walnuts (optional: you can also use roasted walnuts for a more intense flavor)
*For the glaze:*
- 3 eggs
- 6 tablespoons sugar
Step by Step: Making the Jam and Walnut Cake
1. Preparing the Ingredients: Start by gathering all the ingredients. Make sure the margarine is at room temperature so it incorporates easily into the mixture.
2. Creaming the Margarine with Sugar: In a large bowl, add the margarine and sugar. Use a mixer or spatula to cream the margarine and sugar together until you achieve a light, creamy, and homogeneous mixture. It’s important for the sugar to almost completely dissolve in the margarine, as this will ensure a fine texture for the layers.
3. Preparing the Egg Whites: In another bowl, beat the egg whites from the 9 eggs until stiff peaks form. This step is crucial, as well-beaten egg whites will add air and volume to your layers.
4. Combining the Ingredients: Add the egg yolks to the bowl with the margarine and sugar and mix well. Then, gradually incorporate the flour, stirring with a spatula. The last step is to fold in the beaten egg whites gently, using upward motions to avoid losing the air in the egg whites.
5. Adding the Jam: Once the base mixture is well combined, add the 3 tablespoons of blueberry jam and mix until evenly incorporated.
6. Preparing the Baking Tray: Line a 35 x 25 cm baking tray with parchment paper. Pour the base mixture into the tray and level the surface with a spatula. Preheat the oven to 180°C.
7. Baking the Layers: Place the tray in the preheated oven for 10-15 minutes. This step will ensure a solid base for the cake.
8. Preparing the Jam and Walnut Mixture: Meanwhile, in a bowl, mix the apricot jam with the ground walnuts. This combination will add a layer of moisture and flavor to your cake.
9. Adding the Jam Mixture: After the base has baked for 10-15 minutes, remove the tray from the oven and spread the jam and walnut mixture evenly over the base. Then, return the tray to the oven for another 10 minutes.
10. Preparing the Glaze: While the cake is in the oven, you can prepare the glaze. Beat the egg whites with 3 tablespoons of sugar until stiff peaks form. In another bowl, beat the egg yolks with the remaining 3 tablespoons of sugar until creamy. Gently fold the egg yolks into the beaten egg whites.
11. Finishing the Cake: Remove the cake from the oven and pour the glaze on top. Return it to the oven on a low heat for another 10-15 minutes, until the glaze becomes lightly golden.
12. Toothpick Test: The cake is ready when it passes the toothpick test – it should come out clean.
Serving the Cake
Once the cake has cooled, you can cut it into squares and serve it as a delicious dessert alongside a cup of tea or coffee. If you want to add a touch of elegance, you can sprinkle some powdered sugar on top. This jam and walnut cake is perfect for a family gathering or a party with friends.
Variations and Suggestions
For a personal touch, you can experiment with different types of jam, such as raspberry or cherry jam. You can also substitute walnuts with almonds or pistachios for a different flavor.
Nutritional Information and Calories
This cake contains approximately 250 calories per serving, with a healthy fat content from the walnuts and margarine. Walnuts are rich in protein and healthy fatty acids, beneficial for the heart.
Frequently Asked Questions
1. Can I use butter instead of margarine? Yes, butter provides a richer flavor, but make sure it is at room temperature for proper integration into the mixture.
2. How can I store the cake? Keep the cake in an airtight container at room temperature, where it will stay fresh for 3-4 days.
3. Is it possible to make the cake gluten-free? You can substitute wheat flour with almond flour or other gluten-free alternatives, but the final texture may vary.
Conclusion
This jam and walnut cake is not just a delicious dessert but also an excellent way to use up leftover jams and preserves. With each bite, you'll experience the flavorful taste of the jam and the crunchy texture of the walnuts, bringing a touch of nostalgia and joy to every meal. So, put on your apron and let’s get cooking!
Ingredients: dough 9 eggs 220 g sugar 220 g flour 350 g Rama margarine 3 tablespoons blueberry jam 1 jar of 400 g apricot jam 120 g chopped walnuts Glaze 3 eggs 6 tablespoons sugar
