Cake with Two Types of Jam

Nadia KornazovaNadia Kornazova
Cake with Two Types of Jam
Image: Jordanka Kovacheva
1 / 7
Preparation15 min.
Cook40 min.
Тotal55 min.
"A cake with two types of jam - this is something we definitely want to try today!"


  • flour - 4.3 oz (120 g)
  • baking powder - 1 pc.
  • corn semolina - 1/2 cup + 1 - 2 tbsp.
  • sliced ​​almonds - 3 tbsp.
  • eggs - 2 pcs. (large)
  • oil - 1/3 cup (90 ml)
  • sugar - 1/2 cup
  • brown sugar - 2 tbsp.
  • honey - 3 tbsp (40 g)
  • yogurt - 4.3 oz (120 g)
  • orange peel jam - 1.4 oz (40 g) + 4 - 5 tbsp.
  • blueberry jam - 5 tbsp. (with a tip)

How to cook

Grease a pan with a diameter of 22 cm. Sprinkle the bottom of the pan with a spoon or two of corn semolina, brown sugar and sliced ​​almonds.

On top of all this, put spoonfuls of blueberry jam and orange jam in places so that it covers the entire surface.

Turn on the oven to preheat to 347°F (175 degrees).

Beat the eggs with a baking mixer with 1/2 cup of sugar. When they form into a fluffy cream, gradually add the yoghurt, oil, honey and 40 g of orange peel jam.

Sift the flour with the baking powder, pour the 1/2 cup of corn semolina and mix with a wooden spoon smoothly. You can continue with the mixer, but at a slower speed and for a very short time.

Pour the ready mixture into the pan over the jam. It is a bit more rare than a regular cake mix because it has semolina that will absorb and swell up a bit during the baking process.

Put it in the preheated oven and bake the jam cake for 30-40 minutes.

Allow it to cool for 15 minutes inside the oven which need to be left slightly open (not fully).

Carefully turn the cake over on a tray and serve it while still slightly warm. If you like, you can also wait for it to cool completely.

Enjoy your meal!


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