Jam cake

I made this cake for the first time one evening when I had just a few ingredients left and some jam that never seemed to end. It's the kind of dessert you prepare when you want something quick, with what you have on hand, and it works every time. I liked that it doesn't require complicated techniques and you don't have to keep an eye on it non-stop.

Quick Info

Total time: about 1 hour (including cooling)
Servings: 10-12
Difficulty: easy

Ingredients

1 cup sugar (approx. 200 g)
1 package margarine (250 g, at room temperature)
1 egg
1 packet baking powder (10 g)
approx. 500 g flour (or as needed for a kneadable dough)
2 jars of jam (any type, around 700-800 g in total)
powdered sugar for finishing

Preparation Method

1. In a large bowl, I put the sugar and margarine (soft, not melted) and beat them with a mixer until I no longer feel large sugar granules between my fingers. This may take 4-5 minutes.

2. I add the egg and mix for another 1-2 minutes until it becomes a homogeneous mixture.

3. I mix the flour with the baking powder, then gradually add it to the bowl. At first, I use the mixer, but when it becomes too dense, I continue by hand. It’s ready when it results in a soft, non-sticky dough that can be grated. If it seems too soft, I add a little more flour; if it's too hard, I leave it at room temperature for 5 minutes.

4. I divide the dough into two parts – one slightly larger for the base, the other for the top layer.

5. I line a medium baking tray (approx. 25x35 cm) with baking paper. I take the larger part of the dough, grate it directly onto the bottom of the tray, covering it evenly. I don’t press down, just arrange the strips so there are no visible holes.

6. I spread the jam evenly from the jar with a spoon. I don’t use jam that is too runny – if it seems thin, I let it drain for 10 minutes in a sieve or mix it with 2 tablespoons of breadcrumbs or ground nuts. The jam layer shouldn’t be too thick, but not too thin either, about 1 cm is appropriate.

7. I grate the remaining dough over the jam in the same way, so that everything is covered as evenly as possible. It’s normal for small spaces to remain; the jam will bubble and won’t leak.

8. I preheat the oven to 180°C and place the tray in the middle for about 30-35 minutes, or until it gets a golden color on top. From experience, it shouldn’t be left too long, it dries out.

9. I take the tray out and let it cool completely before cutting it. Only then do I sprinkle it with powdered sugar.

Why I make this recipe often

It’s quick, doesn’t require expensive or hard-to-find ingredients, and keeps well for a few days. It’s suitable for a lunchbox or snack. I can change the jam based on what I have on hand or the season. It’s easy to portion, doesn’t crumble, and doesn’t stick.

Tips and Variations

Tips
– Don’t use too runny jam; it ruins the texture of the cake.
– If the dough is too soft, add 1-2 tablespoons of flour, but avoid making it too hard; it will be difficult to grate.
– You can work with the mixer at first, but manual kneading is necessary at the end.

Substitutes
– Margarine can be replaced with butter for a richer taste. The texture will be slightly different, more tender, and the dough will be harder to spread, but it can be done.
– Sugar can be reduced by 20-30 g if the jam is already very sweet.
– White flour can be partially replaced (30%) with whole wheat flour, but the texture will be denser.

Variations
– You can add ground nuts or coconut flakes to the jam layer.
– You can use two types of jam, one tart (apricots, sour cherries) with one sweeter (plums, peaches).
– For a subtle flavor, add a little grated lemon zest to the dough.

Serving Ideas
– Cut pieces are great for packing or picnics.
– They can be served with plain yogurt or low-fat sour cream.
– You can cut them smaller to go along with coffee.

Frequently Asked Questions

Can the cake be frozen?
Yes, it can be frozen in portions. When you take it out, let it sit at room temperature or warm it slightly in the oven.

Can I use less sugar?
Yes, especially if you have sweet jam. The cake does not strictly depend on a fixed amount of sugar.

How far in advance can I make it for guests?
A day in advance is ideal; it has time to cool and cuts better. It keeps well for 3-4 days in a box.

Can I use berry jam with seeds?
Yes, but keep in mind that the texture will be crunchier. If you don’t want seeds, use fine jam or strain the jam through a sieve.

Nutritional Values

One serving (from 12): approx. 320 kcal, 45 g carbohydrates, 11 g fat, 3 g protein. Values may vary depending on the jam and margarine used. The cake is not very high in protein or fiber, but has a medium amount of sugar and fat.

Storage and Reheating

The cake is best stored at room temperature in a container with a lid for up to 4 days. If it’s very hot, you can put the container in the fridge, but it may become slightly hard. It doesn’t need reheating, but it can be kept in the oven for 2-3 minutes on low heat if you want it to be a little warm. I do not recommend the microwave; the edges may become too soft.