JAM CAKES
For these cakes, I chose lemon jam but another jam is also suitable. The jam is not cooked with the dough thus, it retains all its flavor. Cakes to be interpreted by adding 1 tsp of gingerbread spices to the dough or by serving them with a scoop of vanilla ice cream or lemon sorbet, with a chocolate ganache, etc. and in any case with a good tea! If you don’t have small molds, the cakes can bake in jars.
* The Maryse is a spatula with a flexible plastic end that allows you to mix the dough well and scrape the bowl.
For 12 cakes:
1 yogurt (keep the pot that will serve as a measure)
3 eggs, beaten
3 measures of flour
1 p 3-finger salt
1 measure of powdered sugar
½ measure of walnut oil or other
Zest and juice of 1/2 lemon
1 sachet of baking powder
12 tsp of lemon jam or other
Optional for the decoration, 12 sticks of candied lemon
To grease the mold, butter or parchment paper
In a salad bowl, place all the ingredients except the yeast and the jam and mix well until you obtain a soft and homogeneous dough. Grease the mussels. To the dough, add the yeast and mix with the Maryse *. Distribute in the molds and put in the oven without preheating. Bake 45 to 50 min Th 5 (150 °). Take out of the oven and unmold immediately (without forgetting to remove the baking paper). Turn the cakes over and while they are still hot, using a teaspoon dig a small well to slide 1 teaspoon of jam into each cake. Decorate and let cool on a wire rack. Nice cuisine to all, Régine