I had a great weekend out on the mountains, to cool down, considering the high temperature we're experiencing these days all over Italy...it's amazing how the mountains can give you that relax and can heal all your problems and troubles...
in such a quiet and fresh environment, a smell of spices teased me and pushed me to try this recipes, which combines spices, jam, nuts and dark sugar...
my kitchen was literally invaded by the perfume of nutmeg and cinnamon, butter&sugar...
unfortunately I didn't have the right jam, blueberry or blackberry, coz I quickly escaped from the city and forgot to take it with me...I fixed the problem using apricot jam, which works well, kinda neutral!
I preferred this time using a plumcake pan, coz it looked more "tea on the balcony overlooking the mountains" to me, don't ask me why!
anyway now I got back to work and to the oven, which is the city right now! all the soothing relax I got from the weekend is trying to fly away, but I'm stronger, I will keep it here with me!
enjoy the recipe and hope for me and for Italy all, that it will rain soon...
Jam and spices cake
180 g all-purpose flour
1 teaspoon baking powder
a pinch of ground cloves
a pinch of cinnamon
a pinch nutmeg
110 g brown sugar
25 g sour cream(or yoghurt)
110g jam (the one you prefer…I suggest to use blueberry or blackberry or raspberry, because the colour is better when you cut the cake, but apricot works well as well…)
56 g chopped walnuts
Preheat oven to 180°C/350°F.
Sift together flour, baking powder, cloves, cinnamon, and nutmeg.
Cream butter and brown sugar. Add the egg. Add sour cream and then stir the flour mixture into the butter mixture until blended. Stir in jam and nuts. Pour into buttered pan or muffin molds.
Bake about 30 minutes.