This Jam and Walnut Cake is a soft, moist, and flavorful dessert that’s quick to prepare and perfect for any occasion. Topped with a layer of sweet jam and crunchy walnuts, this delightful treat pairs beautifully with coffee or tea.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
Ingredients
- Wet Ingredients:
- 2 Large eggs
- 1 Packet (8g) Vanilla sugar
- 120g (2/3 cup) Sugar
- 120ml (1/2 cup) Oil
- 120ml (1/2 cup) Milk
- Dry Ingredients:
- 220g (1 cup + 3/4 cup) Flour
- 1 tbsp Baking powder
- A pinch of Salt
- Toppings:
- 50g Jam (any variety)
- 50g Walnuts, chopped
- Additional:
- Butter or oil for greasing the baking dish
Directions
Prepare the Batter:
- Preheat the oven to 170°C (340°F).
- In a large mixing bowl, beat the eggs with sugar, vanilla sugar, and a pinch of salt until light and fluffy.
Add Wet Ingredients:
3. Gradually add the oil and milk, mixing until well incorporated.
Incorporate the Dry Ingredients:
4. Sift in the flour and baking powder. Gently fold the dry ingredients into the wet mixture until smooth and lump-free.
Prepare the Baking Dish:
5. Grease a 24 cm round baking dish with butter or oil. Pour the batter into the dish and spread it evenly.
Add Jam and Walnuts:
6. Gently spread the jam over the surface of the batter. Sprinkle the chopped walnuts evenly on top.
Bake the Cake:
7. Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
8. Allow the cake to cool in the dish for 10 minutes before transferring to a wire rack. Cool completely before slicing and serving.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with coffee, tea, or a glass of milk for a comforting treat.
Cooking Tips
- Ensure all ingredients are at room temperature for a smoother batter.
- For added flavor, use fruit preserves or marmalade instead of regular jam.
- Toast the walnuts before sprinkling for a deeper nutty flavor.
Nutritional Benefits
- Provides protein and healthy fats from walnuts.
- A satisfying dessert with a balance of sweet and crunchy textures.
Dietary Information
- Contains gluten, dairy, and nuts.
- Not suitable for nut-free or gluten-free diets without modifications.
Nutritional Facts (Per Slice, Approximate)
- Calories: 240
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 16 g
Storage
- Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days or freeze individual slices for up to 2 months.
Why You’ll Love This Recipe
- Quick and easy to prepare with simple ingredients.
- Perfectly moist with a delightful jam and walnut topping.
- Versatile for different occasions, from tea-time to dessert.
- Easily customizable with your favorite jam or nut varieties.
Conclusion
This Jam and Walnut Cake is an irresistible combination of fluffy cake, sweet jam, and crunchy walnuts. Whether for a casual treat or a special occasion, it’s sure to delight your family and friends. Serve it warm or cooled, and enjoy every bite of this simple yet satisfying dessert!
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You can mix half whole wheat and half all-purpose for balance. - What other nuts can I use?
Pecans, almonds, or hazelnuts are great alternatives to walnuts. - Can I skip the jam?
Yes, you can leave it out or substitute with honey or a fruit puree. - What if I don’t have vanilla sugar?
Use 1 teaspoon of vanilla extract instead. - How do I prevent the cake from sticking to the pan?
Grease the pan well and dust with a little flour or use parchment paper. - Can I make this dairy-free?
Substitute milk with almond milk, oat milk, or any plant-based alternative. - How can I make the cake gluten-free?
Use a gluten-free all-purpose flour blend. - Can I add spices to the batter?
Yes, cinnamon or nutmeg complements the flavors beautifully. - What’s the best way to reheat the cake?
Warm slices in the microwave for 10-15 seconds or in the oven at 170°C (340°F) for 5 minutes. - Can I use cupcake molds instead of a baking dish?
Absolutely! Adjust the baking time to 18-20 minutes.