1. Prepare the Cake Batter
2. Bake the First Layer
- Grease and line a 20 cm (8-inch) cake mold.
- Bake at 200°C (390°F) for 10 minutes, until slightly set.
- Pour half of the batter into the mold.
3. Add Apricot Jam and Remaining Batter
- Spread 250g apricot jam evenly over the baked layer.
- Pour the remaining batter on top, spreading it gently.
4. Bake the Cake
- Bake for 40 minutes, until golden brown and fully set.
- Lower the oven temperature to 180°C (356°F).
5. Add the Walnut Topping
- Sprinkle with crushed walnuts for added texture6. Serve
- Brush the top of the cake with 1 tbsp apricot jam.
- Let the cake cool completely before slicing.
- Enjoy with tea, coffee, or a scoop of vanilla ice cream.
- Serving Suggestions
- Pair with a cup of black tea, coffee, or fruit-infused tea.
- Serve with whipped cream or Greek
- Dust with powdered sugar or drizzle with honey for extra sweetness.
- Cooking Tips
- For a richer cake, use butter instead of vegetable oil.
- For a nutty twist, mix ground almonds or hazelnuts into the batter.
- Nutritional Benefits
- For extra moisture, replace milk with buttermilk or
- High in fiber and vitamins from apricot jam.
- Good source of healthy fats from walnuts.
- Moderate sweetness, making it a balanced dessert.
- Dietary Information
- Vegetarian-friendly
- Can be made dairy-free by using plant-based milk
- Can be made gluten-free with almond or gluten-free flour
- Calories: 280
- Nutritional Facts (Per Serving, Approx.)
- Protein: 5g
- Carbohydrates: 38g
- Fat: 12gStorage
- Refrigeration: Store in an for up to 3 days.
- Freezing: Freeze slices for up to 1 month; thaw before serving.
- Reheating: Warm in the microwave for 10 seconds or in the oven at 150°C (300°F) for 5 minutes.
- Why You’ll Love This Recipe
- ✔ Soft, moist cake with a rich jam filling
- ✔ Perfect for tea time or special occasions
- ✔ Easy to make with simple ingredients
- ✔ Nutty crunch from walnuts adds extra texture
- Conclusion
- This Apricot Jam Cake with Walnuts is a delightful combination of fruity, nutty, and fluffy textures. Whether you enjoy it as a dessert, snack, or breakfast treat, it’s a simple yet elegant cake that everyone will love. Try it today for a delicious homemade experience!
- Frequently Asked Questions
- Can I make this cake without nuts? Yes! Simply omit the walnuts.
- Can I use a different jam? Yes! Try strawberry, raspberry, or fig jam.
- Can I use self-rising flour? Yes! Just omit the baking powder.
- Can I add fresh fruit? Yes! Add chopped apricots, peaches, or apples.
- Can I make muffins instead of a whole cake? Yes! Bake in muffin tins for 20-25 minutes at 180°C (356°F).
- Can I use a different oil? Yes! Coconut oil or melted butter work well.
- How do I make the cake fluffier? Beat the eggs longer and use room temperature ingredients.
- How do I prevent the cake from being too dry? Don’t overbake, and use a moist jam filling.
- Can I use whole wheat flour? Yes! Replace half of the flour with whole wheat flour for a denser texture.
- Can I make a chocolate version? Yes! Add 2 tbsp cocoa powder to the batter
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