Quince and walnut cake

I found this recipe in an old notebook while looking for something simple and quick to make on a busy day. The quince jam and walnut cake is one of those recipes you can make without too much hassle, with readily available ingredients. I tried to adapt it a bit by adding extra walnuts. The result was exactly what I wanted: a homemade cake, tasty, not too sweet, just right with a morning coffee or for packing.

Quick info

Total time: about 1 hour and 15 minutes (includes cooling the dough)
Preparation time: 30-35 minutes (including kneading and assembling)
Baking time: 30-40 minutes (depending on the oven)
Servings: 16 pieces (25x35 cm tray)
Difficulty: easy, no special techniques
Recipe type: homemade cake, suitable for ordinary days, not just for holidays

Ingredients

For the dough:
500 g white flour
100 g sugar
1 egg
200 g lard (butter works too, but the texture differs)
200 g sour cream
1 teaspoon baking powder

For the filling:
1 jar of quince jam (300-350 g, depending on how thick you want the layer)
150 g ground walnuts

Preparation method

1. In a large bowl, put the flour, sugar, egg, lard, sour cream, and baking powder. Knead everything until a compact and firm dough forms. It shouldn't be sticky – if it's too soft, you can add a tablespoon of flour.

2. Divide the dough into two pieces, form balls, and place them in the fridge for 30 minutes. It works better after cooling.

3. Take the first half of the dough and roll it out with a rolling pin, directly on a baking paper, to the size of the tray (25x35 cm). Transfer the paper with the dough into the tray.

4. Spread the quince jam over the dough in an even layer. Sprinkle the ground walnuts over the jam layer without pressing down.

5. Take the other half of the dough out of the fridge. You can grate it directly over the walnut layer or roll it out and cut it into strips to place on top in a lattice style.

6. Place the tray in the preheated oven at 180°C and bake for 30-40 minutes until the cake is golden on top.

7. Let the cake cool completely in the tray. After cooling, sprinkle powdered vanilla sugar on top. Cut into suitable pieces and serve.

Why I make this recipe often

It's a cake you can make whenever you need something quick and reliable. The ingredients are simple, knead quickly, and you don't need a mixer or special equipment. The filling can be changed, and the cake keeps well for a few days. I also like it because it's not too sweet, and the walnuts add a nice texture.

Tips and variations

Tips

Knead the dough just enough to combine, don't overdo it.
You can use butter too, but lard gives a flakier texture.
The sour cream should ideally be thicker (minimum 20%), not liquid.
Use baking paper to easily remove the cake from the tray.

Substitutions

If you don't have quince jam, any thicker jam works: apricot, plum, sour cherry.
You can omit walnuts or replace them with ground hazelnuts, according to your preference.
Lard can be replaced with 82% fat butter, but the dough will be slightly different in texture.

Variations

Instead of a lattice or grating, you can cut the dough caps into small shapes with a knife or tear irregular pieces for a rustic look.
If you want a tangier taste, use plum or sour cherry jam without changing the rest of the recipe.

Serving ideas

Serve plain, with powdered sugar sprinkled on top.
Can be taken for packing or picnics, as it doesn't crumble easily.
Goes well with coffee, tea, or even a glass of milk.

Frequently asked questions

1. Can I use only butter, not lard?

Yes, butter works too, but the dough will be slightly less flaky than with lard. The texture is still good, just not as crumbly.

2. Can it be made without walnuts?

Sure, the cake turns out great even without walnuts. If you don't want any nuts or hazelnuts, just leave them out.

3. What jam works best?

The original recipe uses quince jam, but you can also use other types – apricot, sour cherry, plum – as long as it's thick enough not to run.

4. Can the cake be frozen?

It can be frozen after it has completely cooled. Cut into pieces and place in bags or containers. Thaw at room temperature.

5. Is the lattice on top mandatory?

No, you can simply grate the leftover dough or crumble it lightly by hand, to taste.

Nutritional values

Estimate for 1 piece (out of 16 pieces):

Calories: approximately 250-270 kcal
Protein: 4-5 g
Fat: 13-15 g
Carbohydrates: 29-31 g

These are rough calculations, depending on the type of jam and sour cream used. It's a cake with enough fat and sugar, but it’s not one of those extremely sweet or heavy ones.

Storage and reheating

The cake lasts 3-4 days at room temperature, covered with plastic wrap or in a box. If you want to keep it longer, it's safer in the fridge. It doesn't need to be reheated, served at room temperature. If it's in the fridge, take it out 30 minutes before serving.

This recipe is really practical. I make it often when I have homemade jam or leftover walnuts to use and need something homemade that doesn't take much effort.

 Ingredients: Base: 500 g flour 100 g sugar 1 egg 200 g lard 200 g sour cream 1 teaspoon baking powder For the filling: a jar of quince jam 150 g ground walnuts

 Tags:  jam cake walnut cake