The grated dough sheets always come to my rescue when I have some slightly sour jam left in the fridge. I quickly gather the ingredients from around the house and get started. What I love is that it's simple to work with, without complicated rolling or fussing with shapes. I've tried various types of jam – sour cherry always turns out the best because it's not too sweet.
Quick Info
Total time: 45-50 minutes (25 in the oven)
Servings: 12-16 pieces, depending on how you cut
Difficulty: Easy
Ingredients
2 eggs
1 and a half cups of oil (about 300 ml)
2 cups of sugar (approximately 350-400 g)
1 packet of baking powder (10 g)
500-600 g of flour (start with 500, check the consistency)
300-350 g of sour jam (I prefer sour cherry)
100 g chopped walnuts (optional)
Powdered sugar for decoration (optional)
Preparation method
1. Crack the eggs into a large bowl. Add the sugar and whisk them (or use a mixer) until they lighten in color and become creamy. You can switch from a whisk to a spoon if you want; it doesn't matter, the important thing is that the sugar is almost dissolved.
2. Gradually add the oil while continuously mixing – just like you would for mayonnaise. Don’t pour it all in at once; adding it slowly results in a more uniform dough.
3. Add the baking powder, mix, then add the flour in 2-3 batches. Start with a spoon, then use your hands. Check how it comes together: you should have a non-sticky but soft dough that’s easy to shape. If it’s too sticky, add a tablespoon of flour at a time.
4. Divide the dough into two parts: one about two-thirds, the other one-third. Wrap the smaller piece in plastic wrap and place it in the freezer while you prepare the rest.
5. Roll out the larger piece directly in the baking tray without greasing it (the dough is quite oily). I use a standard baking tray, 35x25 cm, but a smaller one works too. Level it with your hands to have an even layer, not too thick.
6. Spread the jam on top, in a thin but covering layer. Make sure it’s not too liquid so it doesn’t make the dough too soggy – if needed, drain some of the syrup. Sprinkle the chopped walnuts on top if using.
7. Take the dough out of the freezer. Grate it directly over the layer of walnuts and jam. If it seems too soft and sticks, sprinkle a little flour on top. Generally, you won’t need much extra flour – only if it’s too soft to grate.
8. Place the tray in the preheated oven at 180°C (top and bottom heat). Bake for 25-30 minutes until the edges turn golden and the grated layer on top is slightly browned.
9. Let the cake cool in the tray. Dust with powdered sugar when completely cool, then cut it into squares or rectangles as desired.
Why I make this recipe often
I don’t need special ingredients, and it takes little time. I like that it stays fresh for several days without hardening, and I can use any slightly sour jam I have at home. It’s the kind of cake you cut, place on a plate, and it disappears quickly, leaving no crumbs behind.
Tips
- Use a jam that isn’t too liquid. If it has fruit pieces and a little syrup, it’s perfect.
- Don’t try to smooth out the grated layer on top too much – it should be uneven to capture more flavor while baking.
- When spreading the dough in the tray, it helps to oil your hands.
- If you want thin strips and it doesn’t grate easily, put the dough in the freezer for 10 minutes before grating.
Substitutions
- You can use plum jam (or compote) if you prefer a denser flavor.
- Instead of walnuts, you can use chopped hazelnuts or even omit them if you don’t have any.
- White flour can be partially replaced with whole wheat flour for a more rustic flavor. Just don’t use more than 1/3.
Variations
- You can add grated lemon or orange zest to the dough for flavor.
- A sprinkle of cinnamon over the jam layer can also be nice.
- If you want it crunchier, you can bake the cake for an additional 5 minutes, but be careful not to burn the edges.
Serving ideas
- I often cut it into rectangles and serve it on a plate alongside coffee or tea.
- It also works well as a packed dessert since it doesn’t stick or crumble too easily.
- I sometimes serve it as a breakfast cake, with plain yogurt on the side.
Frequently Asked Questions
1. What do I do if the jam is too liquid?
I put it in a sieve and let it drain for 10-15 minutes. I don’t throw away the syrup; I use it for something else.
2. Can the cake be frozen?
I don’t recommend it; the texture changes upon thawing. It’s better fresh or kept in the fridge for a few days.
3. Can I use butter instead of oil?
You can, but the texture will be slightly different, more tender, and not as airy. Replace it with the same amount of melted butter, but let it cool before adding it to the dough.
4. Does it work with very sweet jam?
It will work, but the result will be much sweeter. Generally, a bit of sourness is needed for balance.
Nutritional values
A medium serving (about 50-60 g) has around 200 kcal. I estimate: 25 g of carbohydrates, 9 g of fat, 3 g of protein. This varies depending on how much sugar and jam you use. It has quite a bit of sugar, so it’s not a diet dessert, but it does contain good fats from the nuts and oil.
Storage and reheating
It keeps well at room temperature in a closed container for 2-3 days without issues. If it’s very hot outside, it’s safer in the fridge. I don’t recommend reheating; it’s better at room temperature. If it lasts longer, cover it with paper or a lid to prevent it from drying out.
Quick Info
Total time: 45-50 minutes (25 in the oven)
Servings: 12-16 pieces, depending on how you cut
Difficulty: Easy
Ingredients
2 eggs
1 and a half cups of oil (about 300 ml)
2 cups of sugar (approximately 350-400 g)
1 packet of baking powder (10 g)
500-600 g of flour (start with 500, check the consistency)
300-350 g of sour jam (I prefer sour cherry)
100 g chopped walnuts (optional)
Powdered sugar for decoration (optional)
Preparation method
1. Crack the eggs into a large bowl. Add the sugar and whisk them (or use a mixer) until they lighten in color and become creamy. You can switch from a whisk to a spoon if you want; it doesn't matter, the important thing is that the sugar is almost dissolved.
2. Gradually add the oil while continuously mixing – just like you would for mayonnaise. Don’t pour it all in at once; adding it slowly results in a more uniform dough.
3. Add the baking powder, mix, then add the flour in 2-3 batches. Start with a spoon, then use your hands. Check how it comes together: you should have a non-sticky but soft dough that’s easy to shape. If it’s too sticky, add a tablespoon of flour at a time.
4. Divide the dough into two parts: one about two-thirds, the other one-third. Wrap the smaller piece in plastic wrap and place it in the freezer while you prepare the rest.
5. Roll out the larger piece directly in the baking tray without greasing it (the dough is quite oily). I use a standard baking tray, 35x25 cm, but a smaller one works too. Level it with your hands to have an even layer, not too thick.
6. Spread the jam on top, in a thin but covering layer. Make sure it’s not too liquid so it doesn’t make the dough too soggy – if needed, drain some of the syrup. Sprinkle the chopped walnuts on top if using.
7. Take the dough out of the freezer. Grate it directly over the layer of walnuts and jam. If it seems too soft and sticks, sprinkle a little flour on top. Generally, you won’t need much extra flour – only if it’s too soft to grate.
8. Place the tray in the preheated oven at 180°C (top and bottom heat). Bake for 25-30 minutes until the edges turn golden and the grated layer on top is slightly browned.
9. Let the cake cool in the tray. Dust with powdered sugar when completely cool, then cut it into squares or rectangles as desired.
Why I make this recipe often
I don’t need special ingredients, and it takes little time. I like that it stays fresh for several days without hardening, and I can use any slightly sour jam I have at home. It’s the kind of cake you cut, place on a plate, and it disappears quickly, leaving no crumbs behind.
Tips
- Use a jam that isn’t too liquid. If it has fruit pieces and a little syrup, it’s perfect.
- Don’t try to smooth out the grated layer on top too much – it should be uneven to capture more flavor while baking.
- When spreading the dough in the tray, it helps to oil your hands.
- If you want thin strips and it doesn’t grate easily, put the dough in the freezer for 10 minutes before grating.
Substitutions
- You can use plum jam (or compote) if you prefer a denser flavor.
- Instead of walnuts, you can use chopped hazelnuts or even omit them if you don’t have any.
- White flour can be partially replaced with whole wheat flour for a more rustic flavor. Just don’t use more than 1/3.
Variations
- You can add grated lemon or orange zest to the dough for flavor.
- A sprinkle of cinnamon over the jam layer can also be nice.
- If you want it crunchier, you can bake the cake for an additional 5 minutes, but be careful not to burn the edges.
Serving ideas
- I often cut it into rectangles and serve it on a plate alongside coffee or tea.
- It also works well as a packed dessert since it doesn’t stick or crumble too easily.
- I sometimes serve it as a breakfast cake, with plain yogurt on the side.
Frequently Asked Questions
1. What do I do if the jam is too liquid?
I put it in a sieve and let it drain for 10-15 minutes. I don’t throw away the syrup; I use it for something else.
2. Can the cake be frozen?
I don’t recommend it; the texture changes upon thawing. It’s better fresh or kept in the fridge for a few days.
3. Can I use butter instead of oil?
You can, but the texture will be slightly different, more tender, and not as airy. Replace it with the same amount of melted butter, but let it cool before adding it to the dough.
4. Does it work with very sweet jam?
It will work, but the result will be much sweeter. Generally, a bit of sourness is needed for balance.
Nutritional values
A medium serving (about 50-60 g) has around 200 kcal. I estimate: 25 g of carbohydrates, 9 g of fat, 3 g of protein. This varies depending on how much sugar and jam you use. It has quite a bit of sugar, so it’s not a diet dessert, but it does contain good fats from the nuts and oil.
Storage and reheating
It keeps well at room temperature in a closed container for 2-3 days without issues. If it’s very hot outside, it’s safer in the fridge. I don’t recommend reheating; it’s better at room temperature. If it lasts longer, cover it with paper or a lid to prevent it from drying out.