Nut and Apricot Jam Cake
When I have a little free time, I make this nut and apricot jam cake. I usually prepare it when I have leftover eggs in the fridge and some nuts that I don't want to forget in the cupboard. It works well on an ordinary workday, as it doesn't have complicated steps and doesn't take much time overall. I like that I can use any fairly large loaf pan and that I can easily adjust the amount of nuts or jam based on what I have at home.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-50 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: quick homemade dessert, suitable for any day
Ingredients
4 eggs
1 and a half cups of flour (about 225 g)
150 ml milk
150 g melted butter
1 packet of baking powder (10 g)
1 cup sugar (approx. 200 g)
2 tablespoons cocoa
100 g chopped walnuts
4 tablespoons apricot jam
powdered sugar for decoration (optional)
Preparation Method
1. In a large bowl, put the eggs and sugar. Beat at high speed for about 2 minutes until they lighten in color and become slightly frothy.
2. Add the melted butter and milk. Mix again for a few seconds, just to combine everything.
3. In a separate bowl, combine the flour with the baking powder. Incorporate this mixture into the bowl with the liquid ingredients, mixing everything with a mixer or spatula until there are no lumps.
4. Add the chopped walnuts to the resulting mixture and gently fold in with a spatula.
5. Divide the batter into two halves. In one half, add the two tablespoons of cocoa and mix well.
6. Prepare the loaf pan: grease it with a little butter and dust it with flour.
7. Start assembling the cake. First, pour half of the plain batter (without cocoa) into the pan. Level it slightly.
8. Distribute half of the apricot jam over this first layer in dollops; it doesn't need to be perfectly spread.
9. Pour all the cocoa batter over the jam and spread it as evenly as possible.
10. Add the remaining jam in dollops on top.
11. Cover with the other half of the plain batter, spreading it gently to cover as much as possible.
12. Place the pan in the preheated oven at 180°C. Bake for 40 minutes, then check with a toothpick. If it’s still wet, leave it for another 5-10 minutes, depending on the oven.
13. Once removed, let the cake cool completely in the pan or on a rack. After cooling, dust with powdered sugar on top.
14. Slice and serve plain, with coffee or a cup of milk.
Why I make this recipe often
It’s one of the easiest cakes I can prepare without planning ahead. The ingredients are simple, it doesn't require complicated techniques, and the cake keeps well for a few days, making it great for lunchboxes or breakfast. The taste of nuts and jam is just right, without being overly sweet. Plus, it's easy to adapt based on what I have in the pantry.
Tips and Variations
Tips
Don’t heat the butter too much, just enough to be liquid; otherwise, it will cook too quickly when mixed with the eggs.
Nuts can be chopped with a knife; they don’t need to be very fine.
If the jam is too runny, it may seep to the bottom of the pan. A slightly denser jam works better.
When checking with a toothpick, poke more towards the center, as that’s where it tends to stay moist.
Substitutions
Milk can be replaced with any plant-based milk.
Butter can be substituted with margarine if you're not a fan of dairy, although the texture will be slightly different.
You can use plum or sour cherry jam instead of apricot, but the final taste will differ.
Variations
You can add some raisins soaked in warm water or rum for something extra.
If you want a richer cake, use 150 g of nuts instead of 100 g.
You can skip the cocoa if you want a plain cake without the colored part.
Serving Ideas
It’s simplest to serve with coffee or milk.
It also goes well with a bit of sour cream for those who prefer.
For a tart flavor, sprinkle a little grated lemon zest before baking.
Frequently Asked Questions
1. Can I use another type of jam?
Yes, it works with any denser jam – sour cherries, plums, or even berries, but the taste and texture will change slightly.
2. What do I do if I don’t have a mixer?
You can mix by hand with a whisk or fork, but it will take a bit longer. The important thing is to mix the eggs and sugar well, then incorporate the rest of the ingredients.
3. How do I know when the cake is done?
The safest method is to check with a toothpick in the center. If it comes out clean or with very few crumbs, you can turn off the oven. If the toothpick comes out wet or with raw batter, leave it for another 5-10 minutes.
4. What size should the pan be?
A large loaf pan, about 30x10 cm or similar, works well. If you use a smaller pan, you may need to adjust the baking time.
5. Can I add more nuts?
You can, but the cake will be denser. I recommend not exceeding 150 g to maintain the texture.
Nutritional Values
Approximately, per slice (out of 12):
Calories: 270-300 kcal
Protein: 5-6 g
Fat: 12-14 g
Carbohydrates: 35-40 g
These values are approximate and depend on how thick you slice and the type of jam used. The cake is not dietetic, but it’s not excessively sweet or fatty, especially if you portion it moderately.
Storage and Reheating
The cake keeps well at room temperature in a covered container for about 3-4 days. If it’s very hot, it can be stored in the fridge, but let it come to room temperature before serving to regain its fluffiness. I don’t recommend reheating in the oven, but you can microwave for 10-15 seconds if you want a softer slice.
The recipe is simple, with ingredients that are always available. It has no difficult steps, and you can quickly adapt it based on what you have at home. It’s a cake that stays good even after a few days, so nothing goes to waste.
When I have a little free time, I make this nut and apricot jam cake. I usually prepare it when I have leftover eggs in the fridge and some nuts that I don't want to forget in the cupboard. It works well on an ordinary workday, as it doesn't have complicated steps and doesn't take much time overall. I like that I can use any fairly large loaf pan and that I can easily adjust the amount of nuts or jam based on what I have at home.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-50 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: quick homemade dessert, suitable for any day
Ingredients
4 eggs
1 and a half cups of flour (about 225 g)
150 ml milk
150 g melted butter
1 packet of baking powder (10 g)
1 cup sugar (approx. 200 g)
2 tablespoons cocoa
100 g chopped walnuts
4 tablespoons apricot jam
powdered sugar for decoration (optional)
Preparation Method
1. In a large bowl, put the eggs and sugar. Beat at high speed for about 2 minutes until they lighten in color and become slightly frothy.
2. Add the melted butter and milk. Mix again for a few seconds, just to combine everything.
3. In a separate bowl, combine the flour with the baking powder. Incorporate this mixture into the bowl with the liquid ingredients, mixing everything with a mixer or spatula until there are no lumps.
4. Add the chopped walnuts to the resulting mixture and gently fold in with a spatula.
5. Divide the batter into two halves. In one half, add the two tablespoons of cocoa and mix well.
6. Prepare the loaf pan: grease it with a little butter and dust it with flour.
7. Start assembling the cake. First, pour half of the plain batter (without cocoa) into the pan. Level it slightly.
8. Distribute half of the apricot jam over this first layer in dollops; it doesn't need to be perfectly spread.
9. Pour all the cocoa batter over the jam and spread it as evenly as possible.
10. Add the remaining jam in dollops on top.
11. Cover with the other half of the plain batter, spreading it gently to cover as much as possible.
12. Place the pan in the preheated oven at 180°C. Bake for 40 minutes, then check with a toothpick. If it’s still wet, leave it for another 5-10 minutes, depending on the oven.
13. Once removed, let the cake cool completely in the pan or on a rack. After cooling, dust with powdered sugar on top.
14. Slice and serve plain, with coffee or a cup of milk.
Why I make this recipe often
It’s one of the easiest cakes I can prepare without planning ahead. The ingredients are simple, it doesn't require complicated techniques, and the cake keeps well for a few days, making it great for lunchboxes or breakfast. The taste of nuts and jam is just right, without being overly sweet. Plus, it's easy to adapt based on what I have in the pantry.
Tips and Variations
Tips
Don’t heat the butter too much, just enough to be liquid; otherwise, it will cook too quickly when mixed with the eggs.
Nuts can be chopped with a knife; they don’t need to be very fine.
If the jam is too runny, it may seep to the bottom of the pan. A slightly denser jam works better.
When checking with a toothpick, poke more towards the center, as that’s where it tends to stay moist.
Substitutions
Milk can be replaced with any plant-based milk.
Butter can be substituted with margarine if you're not a fan of dairy, although the texture will be slightly different.
You can use plum or sour cherry jam instead of apricot, but the final taste will differ.
Variations
You can add some raisins soaked in warm water or rum for something extra.
If you want a richer cake, use 150 g of nuts instead of 100 g.
You can skip the cocoa if you want a plain cake without the colored part.
Serving Ideas
It’s simplest to serve with coffee or milk.
It also goes well with a bit of sour cream for those who prefer.
For a tart flavor, sprinkle a little grated lemon zest before baking.
Frequently Asked Questions
1. Can I use another type of jam?
Yes, it works with any denser jam – sour cherries, plums, or even berries, but the taste and texture will change slightly.
2. What do I do if I don’t have a mixer?
You can mix by hand with a whisk or fork, but it will take a bit longer. The important thing is to mix the eggs and sugar well, then incorporate the rest of the ingredients.
3. How do I know when the cake is done?
The safest method is to check with a toothpick in the center. If it comes out clean or with very few crumbs, you can turn off the oven. If the toothpick comes out wet or with raw batter, leave it for another 5-10 minutes.
4. What size should the pan be?
A large loaf pan, about 30x10 cm or similar, works well. If you use a smaller pan, you may need to adjust the baking time.
5. Can I add more nuts?
You can, but the cake will be denser. I recommend not exceeding 150 g to maintain the texture.
Nutritional Values
Approximately, per slice (out of 12):
Calories: 270-300 kcal
Protein: 5-6 g
Fat: 12-14 g
Carbohydrates: 35-40 g
These values are approximate and depend on how thick you slice and the type of jam used. The cake is not dietetic, but it’s not excessively sweet or fatty, especially if you portion it moderately.
Storage and Reheating
The cake keeps well at room temperature in a covered container for about 3-4 days. If it’s very hot, it can be stored in the fridge, but let it come to room temperature before serving to regain its fluffiness. I don’t recommend reheating in the oven, but you can microwave for 10-15 seconds if you want a softer slice.
The recipe is simple, with ingredients that are always available. It has no difficult steps, and you can quickly adapt it based on what you have at home. It’s a cake that stays good even after a few days, so nothing goes to waste.