Plum Jam and Walnut Cake

Plum and Walnut Cake

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Number of servings: 12

When it comes to cakes, few recipes can rival the charm of a plum and walnut cake. This wonderful recipe is a nostalgic reminder of childhood, a creation by my mother-in-law who always spoiled us with delicious sweets. It is a simple, accessible, and extremely versatile cake, perfect for any occasion or simply to bring a smile to the faces of loved ones.

The history of this cake takes us back to family moments, to autumn when jams were lovingly and patiently prepared. The plum jam, with its intense sweet-sour flavor, perfectly blends with the tender dough, while the roasted walnuts add a crunchy note and an extra layer of flavor. This recipe thus becomes a bridge between generations, a way to keep alive the tradition and authentic taste of desserts from the past.

The ingredients needed for this cake are simple, and you probably already have them in your pantry:

- 3 eggs
- 280 g fat (butter, margarine, or lard)
- 5 tablespoons powdered sugar
- 350 g plum jam
- 2 teaspoons vanilla extract
- 1 pinch of salt
- 1 pinch of baking powder (or 3 teaspoons)
- 500 g flour
- 100 g roasted and chopped walnuts (optional)

Before you start, make sure all the ingredients are at room temperature. The fat should be slightly warmed, not hot, to achieve an ideal dough. A good idea is to leave it in the sun for a bit before using it.

Step by step in preparing the cake:

1. Separating the eggs: Start by separating the egg whites from the yolks. Use a large bowl for the egg whites so you have enough space to beat them well.

2. Preparing the egg white foam: Using a mixer, beat the egg whites with the powdered sugar until you get a consistent foam. This is the key to a fluffy cake.

3. Adding the yolks: Once the foam is ready, add the 3 yolks one at a time, along with the salt and vanilla extract, mixing well after each addition to achieve a homogeneous composition.

4. Incorporating the fat and flour: Slowly add the softened fat and the sifted flour along with the baking powder. Gently mix with a spatula until everything is well combined.

5. Kneading the dough: Place the dough on a floured work surface. Knead a little until the dough becomes elastic and easily comes off your hands. Divide the dough into two equal parts.

6. Preparing the baking tray: Take a square tray or a yena dish, line it with baking paper, and grease it with a little oil to prevent sticking.

7. Forming the base: From the first half of the dough, roll out a sheet the size of the tray. Place it in the tray and poke it in several places with a fork to prevent puffing during baking.

8. Adding the jam: Spread the plum jam evenly over the sheet of dough. If desired, you can add the roasted and chopped walnuts on top of the jam for added flavor.

9. Forming the top layer: From the second half of the dough, use a large grater to grate over the jam, forming a layer that completely covers the cake. This will create a beautiful texture and an attractive presentation.

10. Baking the cake: Preheat the oven to 180-200°C. Place the cake in the oven and bake for 40-45 minutes or until golden and well browned.

11. Cooling and serving: Once the cake is ready, remove it from the oven and let it cool slightly in the tray. Then, you can portion it. A delicious idea is to dust it with powdered sugar for a more appealing look.

Practical tips:

- Variations of the filling: If you don’t have plum jam on hand, don’t worry! You can use apricot, apple, quince, or cherry jam, depending on your preferences. Each variation will bring a unique note to your cake.

- Cooking oil: Instead of oil, you can use melted butter for a richer taste. Make sure it has cooled slightly before adding it.

- Roasted walnuts: Roasted walnuts add a crunchy texture and intense flavor. If you use them, make sure they are well chopped, but not too fine, so they don’t get lost in the dough.

- Powdered sugar: If you decide to dust the cake with sugar, wait until it has completely cooled to avoid melting the sugar.

Delicious combinations:

This cake pairs perfectly with a cup of black or green tea, but also with a fragrant coffee that will highlight the sweetness of the jam. It is also an excellent choice to be served at a festive table or as a weekend dessert for the family.

Frequently asked questions:

- Can the cake be frozen?
Yes, the cake can be easily frozen. Make sure to wrap it well in cling film and then in aluminum foil to prevent freezer burn.

- Can I use whole wheat flour?
Yes, you can replace part of the white flour with whole wheat flour for a healthier option. However, this will slightly change the texture of the cake.

- How long does it stay fresh?
The cake keeps well for several days at room temperature. You can also store it in the fridge for greater freshness.

This plum and walnut cake is an ideal choice for anyone looking to bring a touch of nostalgia and warmth to their kitchen. Enjoy!