Black woman

When I need a simple dessert with ingredients I almost always have at home, I make this cake with jam and cocoa. It's the kind of recipe that consistently turns out well, even if I don't work with great precision. Clearly, it's not a classic brownie, but it's dense, fluffy, and works anytime, especially when you have leftover jam to use. Often, I leave it plain, but sometimes I decorate it with whipped cream or fruits.

Quick Info

Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 12-15, depending on portioning
Difficulty: easy
Recipe type: homemade cake, suitable for snacks or coffee

Ingredients

4 eggs
2 cups sugar
1 tablespoon baking soda (dissolved with a little lemon juice or sparkling water)
2 cups sparkling water
2 cups oil
4 cups flour
8 tablespoons cocoa
1 jar jam (any kind, except for greengages, about 300-350 g)
Chopped nuts (quantity to taste; I usually add about one cup)
Salt (a pinch, for egg whites)

Preparation Method

1. Separate the eggs. Set the yolks aside.
2. Beat the egg whites with a pinch of salt until stiff. I use a mixer; it takes about 2-3 minutes on high speed.
3. Gradually add the sugar, one tablespoon at a time, and continue beating until you get a glossy meringue.
4. Incorporate the yolks one by one, mixing on low speed or with a spatula.
5. Gradually sprinkle the flour and cocoa over the mixture, gently folding to avoid deflating the foam. Don’t add them all at once to prevent lumps.
6. Add the jam and chopped nuts.
7. Dissolve the baking soda in a little sparkling water or a few drops of lemon juice, then pour it over the batter.
8. Add the remaining sparkling water and oil, a little at a time, mixing after each addition.
9. Mix everything until you have a smooth batter, without overbeating.
10. Line a large tray with baking paper or grease it with a little oil. Pour the batter in and level it.
11. Bake in a preheated oven at 180°C (moderate heat) for about 40 minutes. The cake is done when a toothpick comes out clean.
12. Let it cool in the tray, then you can cut and decorate it if desired.

Why I make this recipe often

I always use what I have at home. I don’t sift the flour, and it doesn’t require special techniques. It keeps well for a few days. It works with any kind of jam, and the quantities can be adjusted if you want more nuts or cocoa. It’s the cake that has never surprised me unpleasantly.

Tips and Variations

Tips

If the egg white foam isn’t firm, the cake will be denser.
If you don’t have baking paper, grease the tray well and sprinkle a little flour to prevent sticking.
Don’t open the oven in the first 25 minutes, or the batter may deflate.

Substitutions

Sugar can be reduced by 10-15% if the jam is very sweet.
You can replace nuts with chopped hazelnuts or almonds.
If you don’t have cocoa, I don’t recommend substituting it, as the cake will lose its specific flavor.

Variations

You can use any kind of jam except for greengage, which is too sour and liquid.
Nuts can be omitted, but the cake will be simpler.
After cooling, you can cut it in half and spread with additional jam or cream for a more festive look.

Serving Ideas

I usually leave it plain, but it goes well with whipped cream and mandarins or oranges, especially in winter.
It also works with a light dusting of powdered sugar.
It can be served with yogurt or sour cream for contrast.

Frequently Asked Questions

1. What size should the tray be?
The best is a baking tray, approx. 30x40 cm. If you use a smaller tray, the cake will be taller and may need a little more time in the oven.

2. What kind of jam is recommended?
Any denser jam: plums, apricots, sour cherries, strawberries. Avoid too liquid or very sour jams, like greengage.

3. Can it be made without nuts?
Yes, but the texture will be simpler and less crunchy.

4. Can I reduce the amount of sugar?
You can reduce it by 10-15% if the jam used is very sweet. Below this limit, the cake won’t bind as well.

5. How do I know it’s baked?
Insert a toothpick in the middle; if it comes out clean, the cake is done. The edges should be firm, and the top should no longer be shiny.

Nutritional Values

One serving (out of 15) has approximately:
Calories: 350-400 kcal
Protein: 4-5 g
Carbohydrates: 45-50 g
Fat: 18-20 g
Fiber: 2-3 g (due to nuts and cocoa)

Values may vary depending on the jam and exact amount of nuts used. Estimates are indicative.

Storage and Reheating

The cake keeps well at room temperature for 2-3 days, covered. You can also store it in the fridge if you want it to last longer. It doesn’t need reheating, but if you want, you can heat a slice for 10-15 seconds in the microwave. After 3-4 days, it becomes drier, but it’s still good with tea or milk. I do not recommend freezing.

 Ingredients: 4 cups of flour, 2 cups of mineral water, 2 cups of oil, 2 cups of sugar, 4 eggs, 1 tablespoon of baking soda (dissolved), 1 jar of jam (but not from sour cherries), finely chopped nuts, 8 tablespoons of cocoa, can be decorated according to preferences, I used whipped cream and tangerines, and looooots of love.

 Tags:  brownie