Greengage-Jam Cake

Spring and summer bring us all kinds of delicious fruits in our garden. I love turning them into jams. I wanted to make some space for new jams on my shelves, so I needed to find a recipe to use up my old ones. I had made a blueberry-jam cake last year, and it is a great way to give a regular bundt-cake a fruity taste and moist texture.

This time I used a Greengage-Vanilla jam. Greengage is a kind of plum, they are smaller than regular plums and their color is green. It is a very tart fruit, so they make really good jam. I have used the same jam to make a crostata before.

I decided to make a sheet cake this time. The recipe is adapted from Cake Keeper Cakes by Lauren Chattman. In the book she used apricot-jam. In addition to the jam, the cake contains toasted hazelnuts, which give the cake a good crunch. You can keep the cake for a couple of days under a cake dome at room temperature.

Daring Bakers: Crostata

It's time for Daring Baker's again, and looking back, my last post was also for the Daring Baker's. I have been absent from my blog, because I have a lot to do right now., exciting things. The big news I want to share with you today is: I am getting married, and this will be already in less than two weeks!

We didn't take a lot of time for planning, only about three month, so with a lot of DIY projects, there was not much time for anything else. As it looks right now we are gonna have a romantic Winter Wonderland.

I still managed to make the Crostata though. I really like this type of cake. I made lots of jam over the summer, so this was perfect. I went with a Greengage jam for the filling, which is a kind of plum. It is a little on the sour side, so it made a perfect filling for the Crostata.

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.