Apricot Jam & Walnut Layer Cake

This Apricot Jam & Walnut Layer Cake marries light, fluffy sponge with sweet-tart apricot jam and crunchy walnut topping. Originating from Central European jam-layer cakes, it balances buttery richness and fruity brightness in each slice. Ideal for afternoon tea or as a festive dessert, this cake is deceptively simple—no creaming method required—yet delivers bakery-quality results with minimal fuss.

Cooking Time

• Preparation: 15 minutes

• First Bake (Base Layer): 10 minutes

• Second Bake (Assembled Cake): 40 minutes

• Cooling: 30 minutes

• Total Active Time: 25 minutes

• Total Elapsed Time: ≈1 hour 25 minutes

Ingredients

For the Cake Batter

• 3 large eggs

• Pinch of salt

• 100 g (½ cup) granulated sugar

• 80 ml (⅓ cup) vegetable oil

• 100 ml (½ cup) milk

• 200 g (1⅔ cups) all-purpose flour

• 6 g (1½ tsp) baking powder

For the Filling & Topping

• 250 g (1 cup) apricot jam, divided

• 50 g (⅓ cup) walnuts, coarsely crushed

Step-by-Step Cooking Directions

1. Preheat Oven & Prep Pan
   Preheat to 200 °C (390 °F). Grease and line a 20 cm (8 inch) springform or round cake pan with parchment.

2. Beat Eggs & Sugar
   In a mixing bowl, whisk together 3 eggs, a pinch of salt, and 100 g sugar with an electric mixer on high for 3–4 minutes until pale and fluffy.

3. Add Liquids & Dry Ingredients
   Gently fold in 80 ml oil and 100 ml milk. Sift in 200 g flour and 6 g baking powder, stirring just until smooth—avoid overmixing.

4. First Bake (Base Layer)
   Pour half the batter into the pan and smooth the top. Bake at 200 °C for 10 minutes until set but still pale.

5. Layer with Jam & Remaining Batter
   Remove pan from oven. Spread 250 g apricot jam evenly over the partially baked layer. Pour the remaining batter on top, smoothing to cover the jam.

6. Second Bake
   Lower oven to 180 °C (356 °F). Bake 40 minutes until the cake is golden brown and a skewer comes out clean.

7. Glaze & Walnut Topping
   While warm, brush the top with 1 Tbsp apricot jam to add shine and moisture. Immediately sprinkle with crushed walnuts so they adhere.

8. Cool & Slice
   Let the cake cool in the pan 15 minutes, then remove and cool completely on a rack (30 minutes) before slicing.

Nutritional Information

(Per 1/12 slice)

• Calories: 250 kcal

• Protein: 4 g

• Carbs: 34 g

• – Sugars: 18 g

• – Fiber: 1 g

• Fat: 10 g

• – Saturated Fat: 1 g

• Sodium: 80 mg

The Origins and Popularity of the Recipe

Jam-layer cakes trace back to 19th-century European teatime traditions. Bakers would sandwich fruit preserves between sponge layers, topping with nuts or streusel. Apricot jam is especially popular in Central Europe and Turkey, prized for its bright acidity. Today, apricot-layer cakes remain beloved for their simplicity and versatility, appearing in home kitchens and patisseries worldwide.

Reasons Why You’ll Love the Recipe

• Simplicity: No butter creaming—just whisk, fold, and bake.

• Flavor Contrast: Sweet-tart jam pairs beautifully with nutty walnuts.

• Texture Play: Soft, tender crumb meets glossy jam and crunchy topping.

• Make-Ahead: Improves flavor when rested; perfect for entertaining.

Health Benefits

• Apricot Jam: Provides vitamin A and antioxidants from stone fruit.

• Walnuts: Offer heart-healthy omega-3 fats and protein.

• Portion Control: Sliced thinly, cake makes a satisfying, moderate treat.

Serving Suggestions

• With Tea or Coffee: Classic pairing for afternoon break.

• A la Mode: Serve with a scoop of vanilla or honey yoghurt ice cream.

• Fresh Fruit: Top with fresh apricot slices or berries for extra brightness.

• Dust & Drizzle: Add a dusting of powdered sugar or a honey drizzle just before serving.

Common Mistakes to Avoid

• Undermixing Batter: Vertical streaks of flour indicate insufficient mixing—results in lumps.

• Overbaking: Check at 35 minutes to prevent dryness—cake should spring back.

• Skipping Jam Glaze: Glazing locks in moisture and helps walnuts adhere.

Pairing Recommendations

• Wine: Light dessert wines such as Moscato d’Asti or Riesling.

• Cheese Board: Serve slices alongside mild cheeses like Brie or Camembert.

Cooking Tips

• Room-Temp Eggs: Ensure eggs are at room temperature for maximum volume when beaten.

• Even Walnut Distribution: Crush walnuts coarsely so they “sit” on glaze without sinking.

• Jam Consistency: Use smooth, high-quality apricot jam for even spreading.

Similar Recipes to Try

• Strawberry-Lemon Layer Cake

• Raspberry Preserves & Almond Cake

• Cherry Jam & Streusel Coffee Cake

Variations to Try

• Nut Swap: Use pecans or hazelnuts instead of walnuts.

• Citrus Zest: Fold 1 Tbsp lemon or orange zest into the batter for extra aroma.

• Spiced: Add ½ tsp cinnamon or cardamom to the batter for warmth.

• Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Ingredient Spotlight

Apricot Jam: Chosen for its vibrant color and balanced sweetness, apricot jam both flavors and moistens the cake, ensuring each bite remains tender.

Conclusion

This Apricot Jam & Walnut Layer Cake delivers elegant flavor from minimal ingredients. Fluffy sponge, tangy jam, and crunchy nuts come together in a quick-bake format perfect for celebrations or a simple everyday indulgence. Enjoy a slice with your favorite hot drink and experience the nostalgic warmth of jam-layer cake in your own home.

FAQ

1. Can I use other jams?
   Yes—strawberry, raspberry, or cherry jam all work beautifully.

2. How long will it keep?
   Store covered at room temperature up to 3 days, or refrigerate up to 5 days.

3. Can I freeze slices?
   Wrap slices tightly and freeze up to 1 month; thaw in refrigerator overnight.

4. Butter instead of oil?
   Replace oil with melted butter for richer flavor, and reduce baking temperature by 10 °C.

5. Why two-stage baking?
   The first bake sets the base layer to support the jam without sinking; the second bake finishes the full cake.

6. Gluten-free option?
   Use a cup-for-cup gluten-free flour and ensure baking powder is gluten-free.

7. Nut-free version?
   Omit walnuts and substitute with toasted coconut flakes or seed mixture.

8. Is it dairy-free?
   Use plant-based milk and oil; ensure jam contains no dairy.

9. How to test doneness?
   A toothpick should come out clean or with moist crumbs—not wet batter.

10. Can I halve the recipe?
    Yes—use a 16-cm pan and reduce bake time to 30–35 minutes.