Quick gingerbread from jam
10 servings
60 minutes
Quick jam cake is a simple and cozy dessert of Russian cuisine that embodies the traditions of home baking. This recipe is especially valued for its accessibility: jam gives the dough natural sweetness and rich aroma, while baking soda makes it light and airy. The taste of the cake depends on the chosen jam—currant adds a berry tartness, while apple provides tenderness. The browned crust and soft texture make it an ideal addition to evening tea or breakfast. This dessert was often made in Russian families when they craved something sweet but had no complex ingredients on hand. Sprinkled with powdered sugar, the cake becomes even more appetizing, bringing comfort and warm memories.
1
Prepare the products.
2
Pour the jam into a bowl.
- Jam (preserve): 300 g
3
Add a full teaspoon of baking soda to the jam.
- Baking soda: 1 teaspoon
4
Mix the jam and baking soda well (the mixture will foam and become lighter).
5
Add eggs to the jam and stir.
- Chicken egg: 2 pieces
6
Add sugar and stir.
- Sugar: 70 g
7
Add milk and stir.
- Milk: 150 ml
8
Add flour in portions and mix.
- Wholegrain flour: 200 g
9
It should result in a sufficiently liquid, homogeneous dough.
10
Line the mold with parchment paper or a mat if necessary.
11
Pour the batter into the mold.
12
Distribute evenly.
13
Bake in the oven at 180 degrees for 40 minutes.
14
You can determine the readiness of the gingerbread by its color and additionally by poking it with a toothpick (it should come out dry).
15
Cut the cooled cake into portions, sprinkle with powdered sugar, and serve.
- Icing sugar: to taste
