Strawberry jam cake
I woke up thinking about something sweet, but I wasn't in the mood for complicated cakes or creams. I quickly rummaged through the fridge and pantry and found butter, eggs, walnuts, and a jar of strawberry jam. I've made this cake several times when I wanted something simple, with easily available ingredients, a bit denser than a loaf cake, and with a generous layer of jam.
Quick info
Total time: 1 hour 10 minutes
Preparation time: approx. 20-25 minutes
Baking time: 35-45 minutes
Servings: 12-16, depending on how large you cut the pieces
Difficulty: easy
Recipe type: jam cake, homemade, everyday
Ingredients
200 g butter
250 g sugar
400 g flour
2 eggs
200 ml milk
200 ml sparkling water
200 g ground walnuts
2 tablespoons cocoa
1 packet vanilla sugar
Zest of one orange
1 packet baking powder
1 jar of strawberry jam (370 g)
Preparation method
1. Take the butter out of the fridge and let it soften enough to be easily mixed. Place it in a large bowl and mix for a few minutes until it becomes fluffy.
2. Add the eggs one at a time. Continue mixing until fully incorporated.
3. Pour in the milk and sparkling water. Mix everything for a few seconds on low speed.
4. Add the ground walnuts and continue mixing until well combined.
5. Sift the flour together with the baking powder, then gradually add it to the mixture. Mix just enough to avoid lumps. The batter should be thicker than that for a loaf cake.
6. Divide the resulting mixture into two bowls. In one part, add the cocoa and vanilla sugar and mix well until the color is uniform. In the other part, add the grated orange zest.
7. Line a tray (approx. 30x40 cm) with baking paper.
8. Pour the white mixture into the tray and level it gently with the back of a spoon.
9. Spread the strawberry jam over the white layer. Distribute it as evenly as possible without pressing down.
10. Take spoonfuls of the cocoa mixture and distribute it on top, covering the jam. Don’t try to spread it perfectly, just cover as much surface area as possible, then smooth it gently on top.
11. Place the tray in the preheated oven (180°C, medium heat) for 35-45 minutes, or until the cake passes the toothpick test.
12. Allow the cake to cool in the tray. It cuts better once completely cooled; otherwise, it may break.
13. Finally, if desired, you can sprinkle a dusting of powdered sugar.
Why I make this recipe often
This cake is easy to make and uses jam that everyone usually has at home. It stays fluffy and flavorful for a few days, is easy to cut cold, and goes well with coffee or for packing. It doesn’t need to be kept in the fridge and doesn’t require fancy ingredients.
Tips and variations
Tips
- Don’t replace the butter with margarine; the texture won’t be as good.
- The jam should be thicker, not too runny.
- Gently level each layer without mixing the batters together.
- The cake is easier to cut after it has completely cooled.
Substitutions
- You can use any other thick jam if you don’t have strawberry jam: raspberry, plum, or apricot work very well.
- Milk can be replaced with plant-based milk, but the taste will be slightly different.
- The walnuts can be omitted, but the cake will be less substantial.
Variations
- You can add some chocolate pieces on top of the jam for extra flavor.
- Cocoa can be replaced with carob powder for those who want a caffeine-free option.
- If you don’t have an orange, omit the zest, but it helps with flavor.
Serving ideas
- A simple slice with coffee, tea, or breakfast.
- It can be dusted with sugar or a little grated coconut.
- It’s great for taking on the go or packing, as it doesn’t crumble easily.
Frequently asked questions
1. Does the batter really need to be thicker than for a loaf cake?
Yes, the batter needs to be denser to support the jam and not let it seep between the layers.
2. What happens if I use too runny jam?
The jam layer may leak or absorb too much into the cake, and the result won’t be layered anymore.
3. Can I use a different nut instead of Romanian walnuts?
You can try almonds or ground hazelnuts, but the taste and texture will change.
4. How long does the cake last at room temperature?
If kept covered, it lasts well for 3-4 days without drying out.
5. Can this cake be frozen?
I don’t recommend it; the texture changes upon thawing due to the jam.
Nutritional values
Approximately, one serving (out of 16) has about:
- Calories: 280-320 kcal
- Protein: 5 g
- Fat: 14 g
- Carbohydrates: 36 g
Values may vary depending on the type of jam, butter, and if you use a different nut.
Storage and reheating
The cake keeps best covered at room temperature for up to 4 days. There’s no need to keep it in the fridge. If it hardens a bit towards the end, a few seconds in the microwave will make it soft again, but usually, it’s not necessary.
In conclusion, it’s a cake I make when I want something easy to prepare with ingredients that anyone has at home. It’s not demanding, either in cooking or in storage.
Ingredients: 200 g butter, 250 g sugar, 400 g flour, 2 eggs, 200 ml milk, 200 ml sparkling water, 200 g ground walnuts, 2 tablespoons cocoa, 1 packet vanilla sugar, grated peel of one orange, 1 packet baking powder, one jar of strawberry jam - 370 g.
