Quince Jam Cake
If you're looking for a quick treat for guests or simply craving a dessert that doesn't require too much effort, quince jam cake is one of my go-to options. I often have a jar of jam with whole fruits on hand, and this recipe doesn't require advanced techniques or fussing over decoration. You can serve it with coffee in the morning or while it's still a bit warm.
Quick Info
Total time: approximately 45 minutes
Preparation time: 10-15 minutes
Baking time: 30-35 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: quick dessert, jam cake, perfect for guests or breakfast
Ingredients
2 eggs
100 g sugar
175 g flour
1/2 cup oil (about 100 ml)
1/2 cup milk (about 100 ml)
1 teaspoon baking powder
a pinch of salt
1 jar of quince jam with whole fruits (you can also use other jams with whole fruits)
Instructions
1. Preheat the oven to 170°C (340°F). Line a small loaf pan with parchment paper.
2. Crack the eggs and separate the whites from the yolks. Place the whites in a large bowl and set the yolks aside.
3. Add a pinch of salt to the egg whites and beat them with a mixer until stiff peaks form.
4. Gradually add the sugar to the egg whites, continuing to mix for another 2-3 minutes until you no longer feel sugar crystals when rubbing a bit between your fingers.
5. In a small bowl, mix the yolks with the oil. Pour this mixture over the egg white foam and gently mix.
6. Add the milk and incorporate it at low speed with the mixer.
7. In a separate bowl, mix the flour with the baking powder, then gradually add it to the liquid mixture. Stop using the mixer. Use a spatula or a spoon to fold in the flour gently, using upward motions to maintain the foam.
8. Pour the batter into the prepared pan. Open the jar of jam and take out half of the fruits (or a bit more if you prefer a richer cake). Distribute them evenly over the batter and gently press them in.
9. Place the pan in the preheated oven. Bake for 30-35 minutes or until the cake passes the toothpick test (insert a toothpick in the center, and it should come out clean).
10. Remove the pan from the oven and let the cake cool for a few minutes. Once it's cool enough to handle, lift it out using the parchment paper and transfer it to a serving plate.
11. Take the remaining fruits from the jam along with all the syrup from the jar and pour them over the warm cake. Spread the remaining fruits on top.
12. Allow it to cool completely or slice it while it’s still slightly warm, according to your preference.
Why I Make This Recipe Often
I love that I can quickly use a jar of jam without needing special ingredients. The cake turns out fluffy and doesn't dry out overnight. It's practical for when I need a last-minute dessert or when I have whole fruit jam left in the pantry.
Tips and Variations
Tips
- Beat the egg whites well to achieve an airy cake.
- When incorporating the flour, avoid overmixing to maintain the volume of the foam.
- If your jam has a thick syrup, you can add it gradually instead of all at once.
Substitutions
- Quince jam can be replaced with sour cherry, cherry, plum, or apricot jam. Just make sure it contains whole fruits.
- You can use sunflower or canola oil, as the flavor difference is minimal.
- Milk can be plant-based if needed, but the texture will change slightly.
Variations
- You can sprinkle some chopped nuts or almond flakes on top, but it's not necessary.
- If you prefer a less sweet cake, use less syrup from the jam at the end.
- If you have small jars of jam, one smaller jar will suffice, as long as you have enough fruit for the batter and topping.
Serving Ideas
- In the morning with coffee or tea, sliced thinly.
- As a dessert for a quick meal with friends, slightly warm.
- It’s delicious on its own, but you can also add a dollop of plain yogurt if you prefer.
Frequently Asked Questions
1. Can the cake be made without a mixer?
Yes, you can beat the egg whites by hand, but it will take longer. However, using a mixer is ideal for a good foam.
2. Can I use only store-bought quince jam?
Yes, it doesn't have to be homemade, as long as it contains whole fruits and isn't too runny.
3. Can I use whole wheat or gluten-free flour?
You can try whole wheat flour, but the cake will be a bit denser. With gluten-free flour, the texture won't be as fluffy, but it might work with some cake mixes.
4. Can I double the recipe for a larger pan?
Yes, the ingredients can be easily doubled if you want a larger cake or need to use a standard pan.
5. Can I make it with brown sugar?
You can use brown sugar, but the cake will have a different color and slightly different flavor. Don’t change the quantity too much.
Nutritional Values
Approximately per slice (out of 10 servings):
- Calories: 180-200 kcal
- Carbohydrates: 32 g
- Protein: 3-4 g
- Fats: 5-6 g
The values depend greatly on the quantity and type of jam used. The cake isn't very fatty, but it does have a fair amount of sugar, especially from the jam.
Storage and Reheating
The cake keeps well at room temperature for 1-2 days, covered with foil or in an airtight container. If you want it even fresher, you can keep it in the fridge, but it will harden slightly when cold. It doesn’t reheat well since the syrup on top tends to soak into the cake, but the flavor remains unaffected. You can let a slice sit at room temperature for a few minutes if it has been in the fridge.
If you're looking for a quick treat for guests or simply craving a dessert that doesn't require too much effort, quince jam cake is one of my go-to options. I often have a jar of jam with whole fruits on hand, and this recipe doesn't require advanced techniques or fussing over decoration. You can serve it with coffee in the morning or while it's still a bit warm.
Quick Info
Total time: approximately 45 minutes
Preparation time: 10-15 minutes
Baking time: 30-35 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: quick dessert, jam cake, perfect for guests or breakfast
Ingredients
2 eggs
100 g sugar
175 g flour
1/2 cup oil (about 100 ml)
1/2 cup milk (about 100 ml)
1 teaspoon baking powder
a pinch of salt
1 jar of quince jam with whole fruits (you can also use other jams with whole fruits)
Instructions
1. Preheat the oven to 170°C (340°F). Line a small loaf pan with parchment paper.
2. Crack the eggs and separate the whites from the yolks. Place the whites in a large bowl and set the yolks aside.
3. Add a pinch of salt to the egg whites and beat them with a mixer until stiff peaks form.
4. Gradually add the sugar to the egg whites, continuing to mix for another 2-3 minutes until you no longer feel sugar crystals when rubbing a bit between your fingers.
5. In a small bowl, mix the yolks with the oil. Pour this mixture over the egg white foam and gently mix.
6. Add the milk and incorporate it at low speed with the mixer.
7. In a separate bowl, mix the flour with the baking powder, then gradually add it to the liquid mixture. Stop using the mixer. Use a spatula or a spoon to fold in the flour gently, using upward motions to maintain the foam.
8. Pour the batter into the prepared pan. Open the jar of jam and take out half of the fruits (or a bit more if you prefer a richer cake). Distribute them evenly over the batter and gently press them in.
9. Place the pan in the preheated oven. Bake for 30-35 minutes or until the cake passes the toothpick test (insert a toothpick in the center, and it should come out clean).
10. Remove the pan from the oven and let the cake cool for a few minutes. Once it's cool enough to handle, lift it out using the parchment paper and transfer it to a serving plate.
11. Take the remaining fruits from the jam along with all the syrup from the jar and pour them over the warm cake. Spread the remaining fruits on top.
12. Allow it to cool completely or slice it while it’s still slightly warm, according to your preference.
Why I Make This Recipe Often
I love that I can quickly use a jar of jam without needing special ingredients. The cake turns out fluffy and doesn't dry out overnight. It's practical for when I need a last-minute dessert or when I have whole fruit jam left in the pantry.
Tips and Variations
Tips
- Beat the egg whites well to achieve an airy cake.
- When incorporating the flour, avoid overmixing to maintain the volume of the foam.
- If your jam has a thick syrup, you can add it gradually instead of all at once.
Substitutions
- Quince jam can be replaced with sour cherry, cherry, plum, or apricot jam. Just make sure it contains whole fruits.
- You can use sunflower or canola oil, as the flavor difference is minimal.
- Milk can be plant-based if needed, but the texture will change slightly.
Variations
- You can sprinkle some chopped nuts or almond flakes on top, but it's not necessary.
- If you prefer a less sweet cake, use less syrup from the jam at the end.
- If you have small jars of jam, one smaller jar will suffice, as long as you have enough fruit for the batter and topping.
Serving Ideas
- In the morning with coffee or tea, sliced thinly.
- As a dessert for a quick meal with friends, slightly warm.
- It’s delicious on its own, but you can also add a dollop of plain yogurt if you prefer.
Frequently Asked Questions
1. Can the cake be made without a mixer?
Yes, you can beat the egg whites by hand, but it will take longer. However, using a mixer is ideal for a good foam.
2. Can I use only store-bought quince jam?
Yes, it doesn't have to be homemade, as long as it contains whole fruits and isn't too runny.
3. Can I use whole wheat or gluten-free flour?
You can try whole wheat flour, but the cake will be a bit denser. With gluten-free flour, the texture won't be as fluffy, but it might work with some cake mixes.
4. Can I double the recipe for a larger pan?
Yes, the ingredients can be easily doubled if you want a larger cake or need to use a standard pan.
5. Can I make it with brown sugar?
You can use brown sugar, but the cake will have a different color and slightly different flavor. Don’t change the quantity too much.
Nutritional Values
Approximately per slice (out of 10 servings):
- Calories: 180-200 kcal
- Carbohydrates: 32 g
- Protein: 3-4 g
- Fats: 5-6 g
The values depend greatly on the quantity and type of jam used. The cake isn't very fatty, but it does have a fair amount of sugar, especially from the jam.
Storage and Reheating
The cake keeps well at room temperature for 1-2 days, covered with foil or in an airtight container. If you want it even fresher, you can keep it in the fridge, but it will harden slightly when cold. It doesn’t reheat well since the syrup on top tends to soak into the cake, but the flavor remains unaffected. You can let a slice sit at room temperature for a few minutes if it has been in the fridge.