Has anyone else used jam as a cake ingredient ( as opposed to spread in a victoria sandwich ) ??
Like many people i make more jam than we can possibly eat and I have been experimenting with adding jam to cake recipes.
I started by adding marmalade to a ginger cake because I didn't have any orange zest. I was going to add a tablespoon full but ended up putting a whole jar in and reducing the sugar. Result - moist, sticky, orangey, irresistable ginger cake.
Rhubarb and ginger and marrow and ginger have been great additions to muffins
Now i'm wondering what would be a good recipe to use surplus redcurrant jelly in - any suggestions?
How about red currant and chocolate?
Marmelade in gingerbread is delicious. My grandmother used to make a wonderful chocolate cake that had rasberry jam in it- red currant would do as well I would imagine. Now that winter is around the corner, steamed puddings with jam in are pretty gorgeous...
Just a suggestion, but when making a traybake - thin shortcrust pastry on the bottom, and victoria sponge-type of mix - drop in teaspoonfuls jam/jelly, which will be hidden inside once the cake mix begins to cook and rise above it.
Also, another idea but using leftover marzipan - cut into small cubes, and dot over the base of again, a victoria-sponge-type mix, maybe with added ground almonds in the mix, and as it cooks, the base of the little marzipan cubes become toffee-like - chewy and almondy - delish!
I like that idea of the toffeish sponge mixture. I have a jar of almond paste that I was not sure what to do with it, hubby brought it home from Cyprus as it was a gift from friends.
There's always stollen for that little bit of almond paste.
Another recipe I made was to add small piece of almond paste to a cherry cake - cherries and almonds go together really well.
I never used to like Stollen but I think that has to do with artificially almond flavoured marzipan, I hate that but I do like almond paste made from almonds, so I guess that is a possibility. Don't think I will have any luck with a cherry cake as I don't think I have seen glacé cherries outside the UK, well not in Denmark or America – or maybe I have just not looked that hard as I didn't use them often in the UK as they were usually too expensive (especially when you like to finish a pot off because they are so addictive) and almost certainly not in Latvia. . I still think the toffeeish sponge sounds up my street though.
I have bought them in France and also in The Netherlands - though Latvia ....... I have never visited, so I can't imagine, but certainly they are outside the UK and USA.
Though can you buy cherries in any form - there's no need to restrict the cakes to glace cherries?
You've set me thinking now - I wonder if apricots would work - they go well with almonds, too. Can you buy those?
Apricots and prunes are the two dried fruits that easy to get hold of, they are even in my little local supermarket.
Not so much using jam as an ingredient, but i have made a few lemon curd cakes. I mix a decent spoonful of curd nto the mixture and then blob some throughout when it's in the tin.
The result is either little lemon curd gems swirled throughout the mixture or caramelised crunchy and chewy lemon curd bits at the bottom! Either way, it's delicious and moist!
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