Have you ever had an open jar of jam to use up? If the answer is yes, then the cake with jam that my grandma always made is perfect for you! This cake is perfect for using up open jars of jam because nothing should be wasted in the kitchen! I made a small variation to my grandma’s version by reducing the sugar and replacing some of the all-purpose flour with low glycemic index flour. Now hurry and try this breakfast and snack cake because it’s really delicious!
And if you love breakfast and snack desserts, then also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 231.70 (Kcal)
- Carbohydrates 38.43 (g) of which sugars 17.56 (g)
- Proteins 7.53 (g)
- Fat 5.33 (g) of which saturated 1.35 (g)of which unsaturated 1.15 (g)
- Fibers 4.62 (g)
- Sodium 77.86 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cake with Jam
- 1 1/2 cups low glycemic index flour
- 3/4 cup all-purpose flour
- 3 eggs (XL size)
- 3/4 cup apricot jam (I used one without sugar)
- 1/4 cup granulated sugar
- 1/2 cup water
- 2 tbsps extra virgin olive oil
- 1 lemon zest (grated)
- 1 pinch fine salt
- 1 packet baking powder
- 1 tbsp sugar crystals
Useful Tools
- Bowl
- Electric Beaters
- Spatula
- Food Scale
- Springform Pan 9.5 inches
- Sifter
- 1 Spoon
Preparation of the Cake with Jam
In a bowl, beat eggs and sugar with electric beaters until a nice frothy mixture is obtained (it will take 4/5 minutes).
Then add the grated lemon zest, oil, water, and jam, and beat with the beaters until a homogeneous mixture is obtained.
Pour the flours into the sifter, the baking powder, the pinch of salt, and sift them into the liquid mixture, then work with the beaters until a thick, homogeneous, and lump-free mixture is obtained.
Oil and flour the mold (or line it with parchment paper), pour in the prepared mixture using a spatula, and sprinkle the surface with sugar crystals.
Preheat the oven to 428°F and when hot, bake for 50 minutes. After the first 30 minutes, cover the cake with a sheet of parchment paper and continue baking for another 20 minutes. Always do the toothpick test before removing from the oven (if it comes out dry, it’s done) because not all ovens are the same. Once baked, remove the cake with jam, let it cool, and enjoy!
CAKE WITH JAM, ideal for breakfast and snacks!
FAQ (Frequently Asked Questions)
Can I use all low glycemic index flour?
YES, just add 20 g more water.
