Have you ever had an open jar of jam you needed to use up? If the answer is yes, then the jam cake that my grandma always made is just what you need! This cake is perfect for using up open jars of jam so nothing goes to waste in the kitchen! I made a small variation to my grandma’s version by reducing the sugar and replacing part of the all-purpose flour with low glycemic index flour. Now hurry up and try this breakfast and snack cake because it is truly delicious!
And if you love breakfast and snack cakes, then also try:
- Difficulty: Very Easy
- Cost: Very economical
- 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 Jam Cake
- 1 3/4 cups low glycemic index flour
- 3/4 cup all-purpose flour
- 3 eggs (XL size)
- 3/4 cup apricot jam (I used a sugar-free version)
- 5 tbsps granulated sugar
- 1/3 cup water
- 2 1/2 tbsps extra virgin olive oil
- 1 lemon zest (grated)
- 1 pinch fine salt
- 1 packet baking powder
- 2 tbsps sugar sprinkles
Useful Tools
- Bowl
- Electric Whisks
- Spatula
- Food Scale
- Springform Pan 9.5 inches
- Sieve
- 1 Spoon
Preparation of the Jam Cake
In a bowl, beat the eggs and sugar with electric whisks until you get a nice frothy mixture (it will take 4/5 minutes).
Then add the grated lemon zest, oil, water, and jam and work with the whisks until a homogeneous mixture is obtained.
Sift the flours, baking powder, and a pinch of salt into the liquid mixture and work with the whisks to get a thick, homogeneous, and lump-free mixture.
Oil and flour the mold (or line it with parchment paper), pour the prepared mixture inside with the help of a spatula, and sprinkle the sugar sprinkles on the surface.
Preheat the oven to 428°F and when hot, bake, cooking for 50 minutes, after the first 30 minutes cover the cake with a sheet of parchment paper and continue cooking for another 20 minutes, always perform the toothpick test before removing from the oven (if it comes out dry it’s cooked) because not all ovens are the same. Once cooked, take the jam cake out of the oven, let it cool, and enjoy!
JAM CAKE, perfect for breakfasts and snacks!
FAQ (Frequently Asked Questions)
Can I use only low glycemic index flour?
YES, just add 20 more grams of water.
