Jam cake recipe
This eggless jam cake is the best way to utilize leftover jam
Ingredients
1 cup = 200ml
- 2 cup All purpose flour
- 1/2 cup Sugar powdered
- 1/2 tsp Baking soda
- 2 tsp Baking powder
- 1/4 cup Milk
- 1 cup Curd/yoghurt
- 1/2 cup Oil (few drops more for greasing the tin)
- 1 tsp Vanilla essence
- 1/4 cup Apple Jam (You can use any jam of your choice)
- 3/4 cup Apple peel and core jelly (Instead of jelly, you can use the same jam which you have chosen earlier)
Instructions
- Take a bowl and add powdered sugar in it.
- Add milk & curd.
- Now add oil & whisk it so that everything incorporates together properly.
- Take a big sieve and place it on bowl carrying sugar mixture.
- Add all purpose flour, baking soda and baking powder in the sieve to bowl.
- Mix everything and then add vanilla essence. Mix.
- Lastly add 1/4 cup of apple jam and again mix it.
- grease a baking tin with oil.
- Pour the mixture into baking tin.
- Place the tin in a pre-heated oven and bake for 30-35 minutes @180°C.
- Bring the tin out of the oven & let the cake cool down over wire rack.
- Demould the cake and make some holes on the cake top with the help of toothpick. Keep aside.
- Take apple peel and core jelly (you can use jam) and pour it in a non stick pan.
- Place the pan on low flame and let the jelly (or jam) melt to an extent that it becomes easily spreadable.
- Spread it over the cake top evenly.
- Place the cake in refrigerator for 10 to 15 minutes until the jelly is properly set.
- Cut the cake into pieces and enjoy.