Preparation Time
Baking Time: 50 minutes
Total Time: 1 hour
Prep Time: 10 minutes
Servings: 8-10
Ingredients
3 eggs
100g (½ cup) sugar
80ml (⅓ cup)
A pinch of salt
100ml (½ cup) milk
200g (1⅔ cups) flour
250g (1 cup) apricot jam
50g (⅓ cup) walnuts, crushed
6g (1½ tsp) baking powder
1 tbsp apricot jam (for glaze)
Directions
Preheat oven to 200°C (390°F).
In a bowl, beat eggs, salt, and sugar with a mixer for 3-4 minutes until fluffy.
Add and milk, mixing well.
Sift in flour and baking powder, stirring until smooth.
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