Hawthorn Jam and Walnut Cake
Get ready to discover a delicious recipe that combines the natural flavors of hawthorn with the crunchy texture of walnuts, offering a perfect dessert for any occasion. This hawthorn jam and walnut cake is not only a treat for the taste buds but also a visual delight. Whether you want to serve it alongside a cup of aromatic coffee or a comforting tea, this cake will surely be appreciated by all your loved ones.
Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 60 minutes
Number of servings: 8-10
Ingredients:
- 2 fresh eggs
- 100 g sugar
- 200 g flour
- ½ cup oil (about 120 ml)
- ½ cup milk (about 120 ml)
- 1 packet baking powder (about 10 g)
- a pinch of salt
- 200 g hawthorn jam (ideally more liquid)
- 100 g ground walnuts
Preparation steps:
1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help achieve a better texture for the cake. If using store-bought hawthorn jam, check that it is more liquid; otherwise, you can add a little warm water to thin it out.
2. Separating the eggs: In a large bowl, separate the egg whites from the yolks. It is essential to beat the egg whites well to achieve a fluffy cake.
3. Beating the egg whites: Use an electric mixer to beat the egg whites with a pinch of salt until they become frothy and firm. This step is crucial to ensure an airy texture for the cake.
4. Preparing the mixture: In another bowl, mix the yolks with the sugar and oil. Blend until the mixture becomes smooth and fluffy. Gradually add the milk and mix gently.
5. Incorporating dry ingredients: Sift the flour together with the baking powder directly into the wet mixture. Mix with a spatula, being careful not to rush.
6. Final combination: Gradually add the beaten egg whites to the yolk mixture, mixing gently from the bottom up to avoid losing the incorporated air.
7. Preparing the pan: Grease a loaf pan with butter and dust it with flour, ensuring it is evenly coated to prevent sticking.
8. Adding the jam: Pour half of the cake mixture into the pan. Spoon the hawthorn jam on top, distributing it evenly. Then, add the ground walnuts. Cover with the remaining cake mixture.
9. Baking: Preheat the oven to 180°C (medium heat) and place the pan in the oven for 40-45 minutes. Check for doneness with a toothpick; if it comes out clean, the cake is ready.
10. Cooling: Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Serving:
You can sprinkle a little ground walnut on top for a more appealing look. Serve in slices, plain or with a dollop of whipped cream. It is a perfect dessert for a lazy afternoon or to impress guests.
Tips and practical advice:
- If you want a moister cake, you can replace part of the flour with cocoa or add more milk.
- The hawthorn jam can be replaced with other favorite jams or preserves, such as plum or apricot.
- Store the cake in an airtight container at room temperature to keep it fresh for a few days.
Nutritional benefits:
- Walnuts are an excellent source of healthy fats, protein, and antioxidants.
- Hawthorn is rich in vitamin C, helping to strengthen the immune system.
Calories:
A serving of cake contains about 250-300 calories, depending on the ingredients and servings used.
Frequently asked questions:
- Can I use another type of nut? Yes, you can experiment with almonds or pistachios for a different flavor.
- How can I make the cake sweeter? Add more sugar, but be careful not to affect the texture.
- Can it be frozen? Yes, the cake can be frozen, but make sure it is well wrapped to prevent drying out.
This hawthorn jam and walnut cake is a simple and versatile recipe, perfect for both beginners and experienced cooks. Enjoy it with your loved ones and savor every bite!
Get ready to discover a delicious recipe that combines the natural flavors of hawthorn with the crunchy texture of walnuts, offering a perfect dessert for any occasion. This hawthorn jam and walnut cake is not only a treat for the taste buds but also a visual delight. Whether you want to serve it alongside a cup of aromatic coffee or a comforting tea, this cake will surely be appreciated by all your loved ones.
Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 60 minutes
Number of servings: 8-10
Ingredients:
- 2 fresh eggs
- 100 g sugar
- 200 g flour
- ½ cup oil (about 120 ml)
- ½ cup milk (about 120 ml)
- 1 packet baking powder (about 10 g)
- a pinch of salt
- 200 g hawthorn jam (ideally more liquid)
- 100 g ground walnuts
Preparation steps:
1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help achieve a better texture for the cake. If using store-bought hawthorn jam, check that it is more liquid; otherwise, you can add a little warm water to thin it out.
2. Separating the eggs: In a large bowl, separate the egg whites from the yolks. It is essential to beat the egg whites well to achieve a fluffy cake.
3. Beating the egg whites: Use an electric mixer to beat the egg whites with a pinch of salt until they become frothy and firm. This step is crucial to ensure an airy texture for the cake.
4. Preparing the mixture: In another bowl, mix the yolks with the sugar and oil. Blend until the mixture becomes smooth and fluffy. Gradually add the milk and mix gently.
5. Incorporating dry ingredients: Sift the flour together with the baking powder directly into the wet mixture. Mix with a spatula, being careful not to rush.
6. Final combination: Gradually add the beaten egg whites to the yolk mixture, mixing gently from the bottom up to avoid losing the incorporated air.
7. Preparing the pan: Grease a loaf pan with butter and dust it with flour, ensuring it is evenly coated to prevent sticking.
8. Adding the jam: Pour half of the cake mixture into the pan. Spoon the hawthorn jam on top, distributing it evenly. Then, add the ground walnuts. Cover with the remaining cake mixture.
9. Baking: Preheat the oven to 180°C (medium heat) and place the pan in the oven for 40-45 minutes. Check for doneness with a toothpick; if it comes out clean, the cake is ready.
10. Cooling: Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Serving:
You can sprinkle a little ground walnut on top for a more appealing look. Serve in slices, plain or with a dollop of whipped cream. It is a perfect dessert for a lazy afternoon or to impress guests.
Tips and practical advice:
- If you want a moister cake, you can replace part of the flour with cocoa or add more milk.
- The hawthorn jam can be replaced with other favorite jams or preserves, such as plum or apricot.
- Store the cake in an airtight container at room temperature to keep it fresh for a few days.
Nutritional benefits:
- Walnuts are an excellent source of healthy fats, protein, and antioxidants.
- Hawthorn is rich in vitamin C, helping to strengthen the immune system.
Calories:
A serving of cake contains about 250-300 calories, depending on the ingredients and servings used.
Frequently asked questions:
- Can I use another type of nut? Yes, you can experiment with almonds or pistachios for a different flavor.
- How can I make the cake sweeter? Add more sugar, but be careful not to affect the texture.
- Can it be frozen? Yes, the cake can be frozen, but make sure it is well wrapped to prevent drying out.
This hawthorn jam and walnut cake is a simple and versatile recipe, perfect for both beginners and experienced cooks. Enjoy it with your loved ones and savor every bite!