Prepare the Batter:
Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.
Add Wet Ingredients:
Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
Incorporate the Dry Ingredients:
Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
Prepare the Baking Dish:
Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.
Add Jam and Walnuts:
Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
Bake the Cake:
Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!
Serving Suggestions:
With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
Extra Jam: Serve with a side of extra jam for those who want more sweetness.
Cooking Tips:
Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.
Nutritional Benefits:
Walnuts add healthy fats and protein.
Milk provides calcium and vitamin D.
Eggs add protein and vitamins like B12.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.
Why You’ll Love This Recipe:
Simple and Quick: Easy to make with everyday ingredients.
Jam Twist: Adds a fruity sweetness that pairs well with the light cake.
Walnut Crunch: Gives a satisfying texture to every bite.
Versatile: Perfect for breakfast, snack, or dessert.
Frequently Asked Questions:
Can I use a different type of oil?
Yes, you can substitute vegetable oil with coconut oil or olive oil.
Can I use whole wheat flour?
Whole wheat flour can be used, but the cake may be denser.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean, the cake is ready.
Can I skip the walnuts?
Yes, you can skip the walnuts or replace them with other nuts like almonds or pecans.
Can I use a different size baking dish?
You can use a different size dish, but you may need to adjust the baking time.
What kind of jam works best?
Raspberry, strawberry, and apricot jams are excellent choices, but you can use any flavor you prefer.
Can I make this cake dairy-free?
Yes, use a non-dairy milk like almond or soy milk to make it dairy-free.
How can I make the cake gluten-free?
Use a gluten-free flour blend in place of regular flour.
Can I add chocolate chips?
Yes, a handful of chocolate chips would be a delicious addition to the batter.
Can I double the recipe?
Absolutely! Double the ingredients and bake in a larger pan. Adjust the baking time accordingly.
Enjoy making and sharing this delicious cake!
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