Carmen cake with jam and nuts is a delicious recipe that combines the rich flavors of fresh nuts with the sweetness of fruit jam, resulting in a perfect dessert for any occasion. This cake is ideal in the autumn season when the nuts are at their peak freshness, but it can also be enjoyed in winter when the demand for a comforting dessert increases. Preparing the Carmen cake is simple, and the ingredients are easy to find, making it accessible for any cook, regardless of experience level.
To start, you will need the following ingredients: 200 g of ground nuts, 200 g of sugar, 4 eggs, 200 g of flour, a pinch of salt, 1 packet of baking powder, 200 g of apricot or plum jam (depending on your preference), and a little vanilla extract to enhance the flavor. The first step in preparing the cake is to separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you achieve a firm foam, then gradually add the sugar, continuing to mix until a glossy meringue forms.
In another bowl, mix the yolks with the ground nuts and vanilla extract, then gently fold in the flour mixed with the baking powder. Once you have a homogeneous mixture, add the meringue, carefully folding from the bottom up to avoid losing air in the mixture.
After you have obtained a fluffy batter, prepare a baking tray by lining it with parchment paper. Pour half of the mixture into the tray, leveling it evenly. Then, add the apricot or plum jam, spreading it evenly over the batter. Cover the jam with the remaining batter, ensuring it is well distributed. Bake the cake in a preheated oven at 180 degrees Celsius for about 30-35 minutes or until the cake turns golden and passes the toothpick test.
Once done, let the cake cool in the tray, then you can cut it into squares or diamonds. Served plain or dusted with powdered sugar, the Carmen cake with jam and nuts will surely impress anyone who tastes it. The flavors blend perfectly, and the texture is moist and soft, making it an ideal dessert for cool winter evenings or family and friends gatherings. This recipe is not just a simple cake, but a true explosion of flavors that will bring a touch of joy to every day.
To start, you will need the following ingredients: 200 g of ground nuts, 200 g of sugar, 4 eggs, 200 g of flour, a pinch of salt, 1 packet of baking powder, 200 g of apricot or plum jam (depending on your preference), and a little vanilla extract to enhance the flavor. The first step in preparing the cake is to separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you achieve a firm foam, then gradually add the sugar, continuing to mix until a glossy meringue forms.
In another bowl, mix the yolks with the ground nuts and vanilla extract, then gently fold in the flour mixed with the baking powder. Once you have a homogeneous mixture, add the meringue, carefully folding from the bottom up to avoid losing air in the mixture.
After you have obtained a fluffy batter, prepare a baking tray by lining it with parchment paper. Pour half of the mixture into the tray, leveling it evenly. Then, add the apricot or plum jam, spreading it evenly over the batter. Cover the jam with the remaining batter, ensuring it is well distributed. Bake the cake in a preheated oven at 180 degrees Celsius for about 30-35 minutes or until the cake turns golden and passes the toothpick test.
Once done, let the cake cool in the tray, then you can cut it into squares or diamonds. Served plain or dusted with powdered sugar, the Carmen cake with jam and nuts will surely impress anyone who tastes it. The flavors blend perfectly, and the texture is moist and soft, making it an ideal dessert for cool winter evenings or family and friends gatherings. This recipe is not just a simple cake, but a true explosion of flavors that will bring a touch of joy to every day.
Ingredients
INGREDIENTS: 250 g flour; 3 eggs; 230 g sugar; 200 g natural Danone yogurt; 100 ml oil; 1 packet vanilla sugar; 1 heaping teaspoon baking powder; grated lemon zest; a pinch of salt; vanilla essence; 50-100 g walnuts; jam.