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Jam as a cake ingredient | Page 3 | Desserts and Cakes | Forum

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Jam as a cake ingredient
Sun 21-Mar-10
8:40 pm
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Shereen
Near Belfast, Northen Ireland

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I saw a Jamie Oliver tv show yesterday where he made a cake involving jam.

He put a later of jam in the baking dish, and poured the cake batter mix on top. When it was baked it was firm and crispy on the bottom, creamy curdy in the middle and jammy on the top. I can't for the life of me remember what he called it, but I'll keep an eye out for the programme on the TV listings and try and watch it again.

Tue 27-Apr-10
3:03 pm
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paperman
Saxmundham, Suffolk

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I have an over supply of marmalade as tried something new (for me!) the other day and have more than I can reasonably handle and am thinking of something along the lines of baked jam roll but using marmalade instead of jam. Did it a couple of years back and put on about half a stone as it was really good and made it several times. Have lost the recipe for the suet bit but will get hold of one somewhere unless anyone can help.

I have reached an age where my train of thought often leaves the station without me...

Tue 27-Apr-10
4:44 pm
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Jude
Swannington, Norfolk

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Wed 28-Apr-10
1:59 pm
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fiano60
hastings

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I add marmalade to my 3 bean stew thing Istarted off making for a friends daughter when they arrived for sunday lunch telling me then she was vegetarian and would be ok with just veg so threw some tins of beans and other stuff and of course my secret ingredient I make it quite often with cripy bread but its never exactly the same except for you guessed it  FionaWhistle

Wed 28-Apr-10
5:07 pm
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paperman
Saxmundham, Suffolk

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That sounds really good, I will have a crack at it. Many thanks. With any luck it wont put pounds on my weight either!!

I have reached an age where my train of thought often leaves the station without me...

Sun 23-May-10
9:46 pm
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Cookie Girl
Surrey

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Hello!

Cooking is one of my favorite things to do, especially baking here are a couple of things I do with jam :

Rasberry and lemon loaf cake - Make sponge add lemon juice and zest, put three quarters of cake mix into tin, then add a good layer of raspberry jam, and then the final quarter of the cake mix. Sprinkle the top with more lemon juice and sugar for a nice crispy top. Once out of the oven there should be a nice marbling of raspberry jam through the lemony sponge.

I'm not keen on trifle but at Christmas I make my black forest trifle. This is chocolate swiss roll cut into slices and placed at the base of the bowl, then added to this some canned pitted cherries, in a bowl mix some of the pitted cherry juice with some black cherry jam and kirsch and spread or blob this over the cherries. Add a layer of  cherry jelly, let this set in the fridge. Then add a layer of chocolate blancmange, let this set in the fridge. Then just before you serve add a layer of whipped cream with some grated chocolate over the top. This goes down well at Christmas as a lighter, cooler alternative to the traditionally gut-busting Laugh christmas cake and custard.

Mon 24-May-10
10:43 pm
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Danny
Scarborough, England
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Cookie Girl said:

I'm not keen on trifle but at Christmas I make my black forest trifle. This is chocolate swiss roll cut into slices and placed at the base of the bowl, then added to this some canned pitted cherries, in a bowl mix some of the pitted cherry juice with some black cherry jam and kirsch and spread or blob this over the cherries. Add a layer of  cherry jelly, let this set in the fridge. Then add a layer of chocolate blancmange, let this set in the fridge. Then just before you serve add a layer of whipped cream with some grated chocolate over the top. This goes down well at Christmas as a lighter, cooler alternative to the traditionally gut-busting Laugh christmas cake and custard.


That is absolutely mouthwatering reading, Cookie Girl. I have printed it off and maybe will make it my weekend project. Ok

How deep is the layer of cherry jelly and the layer of chocolate blancmange?

Never knowingly underfed

Mon 24-May-10
11:28 pm
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brightspark
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Danny

........... as deep as you'd like it !!!!!!!!!!!!!!!!

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Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
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Tue 25-May-10
10:14 pm
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Cookie Girl
Surrey

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Bright spark was quite right - as deep as you like. Although I prefer to keep the jelly and cream to slimmer layers (1.5cm deep approx ) with a nice fat layer of blancmange (3cm approx). I was describing this trifle at work today when someone mentioned buying a black foreset gateau to take to a work 'do' and I said 'No, I'll make my trifle' they were all salivating as I described it and rightly so .. It really is delicious and has gone down well with all that have tried it, which is nice feedback.

Just a note on the forum, I know it's only just back up and running, but I thought you might like/need to know that all of my emoticons that I would usually add are showing as a red cross with a white square (which usually means the program you are using cannot find those emoticons.. did you move them to a different folder or directory?). I've also got a 1403 (like a page not found, at the top of the screen, and yes the screen does not look it's pretty self..seems to have lost all it's formatting ..) This probably isn't the place to write this but I've got to be up in seven hours so am a little pressed.... Hope that's helpful ...All the best. CG

Wed 26-May-10
10:09 pm
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Danny
Scarborough, England
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Thanks for confirming the relative depths, CG (thanks also for your licence to OD on cherry jelly and blancmange, BS!).

I did not see your comment about the state of the forum yesterday, CG, but I think it was obviously all over the place for a while. Mostly back in order now. Just some minor tweaking left to do.

Never knowingly underfed

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