The Cottage Smallholder
stumbling self sufficiency in a small space
Log In
Register
Home
Topic RSS
6:59 pm
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?
7:03 pm
Sat 12-Aug-06
Offline
What a brilliant topic. Thanks, Lovage. I am already salivating at the thought of your ginger cake / marmo combo.
I don't bake but maybe it's time to dust off the pinny and get cracking 
Never knowingly underfed
6:58 pm
Supreme Being
Mon 21-Sep-09
Offline
9:09 pm
Councillor
Tue 22-Sep-09
Offline
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...
Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/
6:21 pm
MMMmmmmmmmm Redcurrant & Chocolate sounds interesting -
I think I'll be experimenting at the weekend
9:05 pm
1st Grader
Mon 21-Sep-09
Offline
I use a Nigella recipe (Domestic Goddess book) for chocolate cherry cupcakes that uses a jar of cherry jam but have also tweeked the recipe and used a jar of homemade raspberry. They are very moist and moreish - definitely ones for the grown ups too!
10:50 pm
Supreme Being
Wed 30-Dec-09
Offline
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!
10:51 pm
Supreme Being
Wed 30-Dec-09
Offline
Oh, and I nearly forgot - line the tin with baking parchment, so that the little toffee-ish marzipan doesn't stick!
10:54 pm
Supreme Being
Wed 30-Dec-09
Offline
With the jellies - redcurrant, crab apple or quince - add a spoonful or so to gravy - adds that 'je ne sais quoi', but makes it very tasty anyway!
6:46 am
Supreme Being
Mon 21-Sep-09
Offline
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.
4:37 pm
Supreme Being
Wed 30-Dec-09
Offline
Hi Joanna,
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.
7:24 pm
Supreme Being
Mon 21-Sep-09
Offline
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.
9:25 pm
Supreme Being
Wed 30-Dec-09
Offline
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?
6:33 pm
Supreme Being
Mon 21-Sep-09
Offline
Apricots and prunes are the two dried fruits that easy to get hold of, they are even in my little local supermarket.
2:37 pm
2nd Grader
Tue 22-Sep-09
Offline
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!
Most Users Ever Online: 767
Currently Online:
30 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10532
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6699
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 10
Members: 16140
Moderators: 2
Admins: 2
Forum Stats:
Groups: 6
Forums: 25
Topics: 2271
Posts: 123052
Newest Members:
lynnmarie, Yelsy, Janice, xxtabsxx, Nician, SqueakyModerators: Toffeeapple: 16337, AdminTA: 10
Administrators: fn: 333, Danny: 5516
Copyright © 2006-2012 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder
