This Apricot Jam Cake with Walnuts is a soft, moist, and slightly sweet treat, featuring two layers of fluffy sponge cake with a rich apricot jam filling. Topped with crushed walnuts for a nutty crunch, this cake is perfect for tea time, dessert, or a special occasion.
Preparation Time
- Prep Time: 10 minutes
- Baking Time: 50 minutes
- Total Time: 1 hour
- Servings: 8-10
Ingredients
- 3 eggs
- A pinch of salt
- 100g (½ cup) sugar
- 80ml (⅓ cup) vegetable oil
- 100ml (½ cup) milk
- 200g (1⅔ cups) flour
- 6g (1½ tsp) baking powder
- 250g (1 cup) apricot jam
- 50g (⅓ cup) walnuts, crushed
- 1 tbsp apricot jam (for glaze)
Directions
1. Prepare the Cake Batter
- Preheat oven to 200°C (390°F).
- In a bowl, beat eggs, salt, and sugar with a mixer for 3-4 minutes until fluffy.
- Add vegetable oil and milk, mixing well.
- Sift in flour and baking powder, stirring until smooth.
2. Bake the First Layer
- Grease and line a 20 cm (8-inch) cake mold.
- Pour half of the batter into the mold.
- Bake at 200°C (390°F) for 10 minutes, until slightly set.
3. Add Apricot Jam and Remaining Batter
- Spread 250g apricot jam evenly over the baked layer.
- Pour the remaining batter on top, spreading it gently.
4. Bake the Cake
- Lower the oven temperature to 180°C (356°F).
- Bake for 40 minutes, until golden brown and fully set.
5. Add the Walnut Topping
- Brush the top of the cake with 1 tbsp apricot jam.
- Sprinkle with crushed walnuts for added texture.
6. Serve
- Let the cake cool completely before slicing.
- Enjoy with tea, coffee, or a scoop of vanilla ice cream.
Serving Suggestions
- Serve with whipped cream or Greek yogurt.
- Pair with a cup of black tea, coffee, or fruit-infused tea.
- Dust with powdered sugar or drizzle with honey for extra sweetness.
Cooking Tips
- For a richer cake, use butter instead of vegetable oil.
- For a nutty twist, mix ground almonds or hazelnuts into the batter.
- For extra moisture, replace milk with buttermilk or yogurt.
Nutritional Benefits
- High in fiber and vitamins from apricot jam.
- Good source of healthy fats from walnuts.
- Moderate sweetness, making it a balanced dessert.
Dietary Information
- Vegetarian-friendly
- Can be made dairy-free by using plant-based milk
- Can be made gluten-free with almond or gluten-free flour
Nutritional Facts (Per Serving, Approx.)
- Calories: 280
- Protein: 5g
- Carbohydrates: 38g
- Fat: 12g
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze slices for up to 1 month; thaw before serving.
- Reheating: Warm in the microwave for 10 seconds or in the oven at 150°C (300°F) for 5 minutes.
Why You’ll Love This Recipe
✔ Soft, moist cake with a rich jam filling
✔ Easy to make with simple ingredients
✔ Perfect for tea time or special occasions
✔ Nutty crunch from walnuts adds extra texture
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Conclusion
This Apricot Jam Cake with Walnuts is a delightful combination of fruity, nutty, and fluffy textures. Whether you enjoy it as a dessert, snack, or breakfast treat, it’s a simple yet elegant cake that everyone will love. Try it today for a delicious homemade experience!
Frequently Asked Questions
- Can I use a different jam? Yes! Try strawberry, raspberry, or fig jam.
- Can I make this cake without nuts? Yes! Simply omit the walnuts.
- Can I use self-rising flour? Yes! Just omit the baking powder.
- Can I add fresh fruit? Yes! Add chopped apricots, peaches, or apples.
- Can I make muffins instead of a whole cake? Yes! Bake in muffin tins for 20-25 minutes at 180°C (356°F).
- Can I use a different oil? Yes! Coconut oil or melted butter work well.
- How do I make the cake fluffier? Beat the eggs longer and use room temperature ingredients.
- Can I use whole wheat flour? Yes! Replace half of the flour with whole wheat flour for a denser texture.
- How do I prevent the cake from being too dry? Don’t overbake, and use a moist jam filling.
- Can I make a chocolate version? Yes! Add 2 tbsp cocoa powder to the batter.