Ingredients
- 1 cup (200 ml, about 280 g) jam
- 1 tsp (5 ml) bicarbonate of soda
- 3 eggs
- 100 ml sunflower oil
- 2 cups (400 ml, about 240 g) plain flour
- 1 sachet (5 g) vanillin sugar or 1 tsp (5 ml) vanilla powder
- 1/2 tsp (2.5 ml) baking powder
- 1/2 cup (about 50 g) roughly chopped walnuts
Method
- Heat the oven to 180°C. Grease and flour a 22 cm cake tin.
- Mix the jam and bicarbonate of soda in a large bowl and leave for 2-3 minutes, until the jam foams slightly.
- Add the eggs, oil and vanilla and whisk until well combined.
- Sift in the flour and baking powder and stir until the batter is smooth. Fold in the walnuts.
- Pour the batter into the tin and bake at 180°C for 40-45 minutes, until a skewer inserted in the centre comes out clean.
- Leave in the tin for 10 minutes, then turn out and slice once cool.
Note: A slightly tart jam, such as apricot or sour cherry, works well.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.