Plum jam and walnut cake

Name: Plum jam and walnut cake - Gratiela J.
Ingredients: 2 cups flour 100 g sugar 3 tablespoons cocoa 1/2 cup ground walnuts 1 pinch baking powder 1 and a half cups sparkling mineral water 1/2 cup oil f

Dessert - Plum jam and walnut cake by Gratiela J. - Recipia

Plum Jam and Walnut Brownie I made this brownie one afternoon when I was craving something sweet, but there were no eggs or milk in the house. I had a jar of plum jam and some ground walnuts. It’s nothing complicated, just a few basic ingredients. I’ve repeated the recipe many times because everything mixes quickly, without a mixer, and you don’t have to spend much time in the kitchen. Quick Info Total time: about 45-50 minutes Preparation time: 10 minutes Baking time: 35-40 minutes (may vary slightly depending on the oven) Servings: 12-16, depending on how big you cut them Difficulty: easy Recipe type: vegan dessert Ingredients 2 cups flour (approx. 250 g per cup) 100 g sugar 3 tablespoons cocoa 1/2 cup ground walnuts 1 packet baking powder a pinch of salt 1 and 1/2 cups sparkling mineral water 1/2 cup oil 4 tablespoons plum jam few drops of rum essence vani... sugar for dusting Preparation Method 1. In a large bowl, mix the flour with the sugar, cocoa, baking powder, salt, and ground walnuts. All dry ingredients should be well combined to avoid clumps of cocoa. 2. Pour the sparkling water and oil over the dry mixture. Mix with a spatula or whisk until combined. There’s no need to overmix, just enough to ensure there’s no dry flour at the bottom of the bowl. 3. Add the plum jam and rum essence. Mix briefly until incorporated, without overdoing it. 4. Line a rectangular baking pan with parchment paper. Pour the mixture into the pan and level it gently with a spatula. 5. Bake in the preheated oven (180°C) for 35-40 minutes. The brownie is done when the toothpick test comes out clean from the center. 6. Let the cake cool in the pan. Once completely cooled, cut into squares and sprinkle with vanilla sugar on top. Why I make this recipe often I like it because it’s quick to make, you don’t need a mixer, and it’s suitable for fasting days or when you don’t want to use eggs and dairy. The ingredients are easy to find at home. It keeps well for a few days without drying out too much. Tips and Variations Tips - Weigh the main ingredients if you want a more predictable texture, especially for flour and sugar. - Use a thicker plum jam, not too runny. - Check the brownie after 30 minutes of baking, as every oven is slightly different. Substitutes - Sugar can be adjusted more or less to taste. - If you don’t have ground walnuts, you can omit them, but the texture will be simpler. - The oil can be replaced with sunflower, canola, or another neutral oil. Variations - You can also try using sour cherry or apricot jam; the taste will be slightly different, but it still turns out well. - Instead of rum essence, you can use vanilla if you prefer. Serving Ideas - It’s great on its own, cut into squares, with coffee or tea. - It can also serve as a base for a dessert with cream, but I often leave it as is, just dusted with vanilla sugar. Frequently Asked Questions 1. What type of jam works best? Plum jam works best because it’s not too sweet and gives a pleasant consistency. However, you can use any thicker jam, not too runny. 2. Can I make the brownie without walnuts? Yes, you can omit the walnuts if you don’t have them or don’t like them. The cake will be slightly less dense but still good. 3. Why sparkling water, not still? Sparkling water helps achieve a fluffier texture for the batter. I do not recommend still water as it does not rise as well. 4. Is the brownie too dry? If you stick to the quantities and don’t leave it in the oven too long, it shouldn’t turn out dry. Check early with a toothpick and don’t overbake. 5. Can it be frozen? The brownie keeps better in the fridge or at room temperature for 2-3 days. I do not recommend freezing as the texture changes. Nutritional Values Estimate for one serving (out of 14 servings): Calories: approximately 170 kcal Carbohydrates: ~27 g Fats: ~6 g Proteins: ~2.5 g Values are approximate and may vary depending on the jam used or how big the squares are. Storage and Reheating It can be stored at room temperature, covered, for 2-3 days. It can also be kept in the fridge if you want it to last longer. I do not recommend reheating; it’s best served at room temperature. Plum Jam and Walnut Brownie remains one of the vegan desserts I make most often. It’s simple, doesn’t require complicated ingredients, and the result is always predictable.

Plum jam and walnut cake

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