Soft, buttery, and delightfully crumbly, this apricot jam cake melts in your mouth with every bite.
This traditional apricot jam cake is tender, crumbly, and melt-in-your-mouth, made with a simple dough, fruit jam, and nuts.
After last month's famous Romanian cakes series, featuring treats like Boema Cake and Romanian Lemon Cake, I'm getting back to the basics with a super-easy Romanian dessert: Prajitura Razuita, or Grated Cake.
Most Romanian grandmothers have their own version, but the principle is always the same. Historically, it was baked mostly in winter, not for seasonal flavor, but because jam, nuts, and lard were pantry staples at the time.
Featured comment from Katerina: Very summery and delicious! I love crumbled cakes! I tried this and it's amazing! Loved the filling. Everyone loved it - I'll definitely make it again!
Ingredients: 7 | Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 16 pieces | Difficulty: Easy
Recipe ingredients
Lard: Originally, this cake was made with lard, traditionally kept in the pantry after slaughtering a pig before Christmas. I've used lard myself and love the tender texture it gives. Use leaf lard from the pig's loin for a neutral taste perfect for baking. You can substitute shortening, but lard is superior in quality - though not vegetarian, of course.
Jam: Use whatever jam you have and like. I used my beloved Simple Apricot Jam this time, but you could also use this Rhubarb Strawberry Jam or the Rhubarb Raspberry Jam. Plum jam or Plum Butter would be particularly delicious as well.
Nuts: Walnuts are the traditional Romanian choice - abundant, flavorful, and perfect for this cake.
See the recipe card for full information on ingredients and quantities.
How to make apricot jam cake?
Step #1: Place the lard, 3 egg yolks, 1 whole egg, and sugar in a bowl and mix until pale and fluffy.
Step #2: Mix flour and baking powder, and add them to the bowl. Don't overmix!
Step #3: Take about one-third of the dough, wrap it in cling film, and freeze it while you prepare the rest.
Step #4: Break the remaining dough into pieces, flatten slightly, and press into the prepared baking dish to form an even layer covering the bottom.
Step #5: Beat the egg whites until stiff, add sugar, and beat until stiff and glossy. Fold in the walnuts and the jam.
Step #6: Spread the mixture evenly over the dough layer.
Step #7: Grate the frozen dough evenly over the cake using the coarse side of a box grater.
Step #8: Bake the cake in the preheated oven for about 35-40 minutes or until golden brown. Let cool and cut into squares.
Tips for best results
Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) for accurate measurements.
Lard gives this cake its traditional, tender, crumbly texture, but you can replace it with vegetable shortening if needed. Use it 1:1 by weight - the cake might be a little denser and less melt-in-your-mouth, but it still works. Some bakers like to add a teaspoon of butter for extra flavor.
No need to roll the dough for the base - just press it into the baking dish with your fingers.
Freeze the dough for the crumble and grate it over the cake using the coarse side of a box grater. Check out the German Apple Crumble Cake and the Rhubarb Crumb Cake, too.
Best served the next day: letting the cake sit overnight makes it softer, more set, and slightly less crumbly.
How to store?
The apricot jam cake keeps well for about 3 days in an airtight container. If refrigerated, it will keep for longer.
Tender Apricot Jam Cake
Equipment
- Baking dish about 12x9 inches/ 30x22 cm
- Bowls
Ingredients
Dough (Notes 1, 2):
- 1⅛ cup lard very soft, (9 oz), Notes 3, 4
- ¾ cup granulated sugar (5.5 oz)
- 3 egg yolks save the whites for the filling
- 1 whole egg
- 4 cups all-purpose flour
- 2 ½ teaspoons baking powder
- a pinch of salt
Filling:
- 3 egg whites those left from making the dough
- ½ cup granulated sugar (3.5 oz)
- 1⅓ cup ground walnuts (4.5 oz)
- 1¼ cup apricot jam (10.5 oz) or any other jam you like
Instructions
Dough:
- Preheat the oven to 320°F/ 160°C. Grease the baking dish with a little butter.
- Separate the 3 eggs. Set the egg whites aside to make the filling of the cake.
- Cream the lard: Place the lard, the egg yolks, the whole egg, and sugar in a bowl and mix until pale and fluffy.1⅛ cup lard + ¾ cup granulated sugar + 3 egg yolks + 1 whole egg
- Make the cake dough: Mix flour with baking powder and salt, then fold it into the egg mixture until just combined - don't overmix. Take about one-third of the dough, wrap it in plastic wrap, and freeze it while you prepare the rest.4 cups all-purpose flour + 2 ½ teaspoons baking powder +a pinch of salt
- Prepare the bottom layer: Break the remaining dough into pieces and place them in the prepared baking dish. Press the pieces evenly with your fingers to cover the bottom and slightly up the sides, forming a uniform base.
Filling:
- Beat the egg whites: Clean the beaters of the mixer very thoroughly before beating the egg whites. Beat the egg whites with a pinch of salt until stiff. Slowly add the sugar and beat until the mixture is stiff and glossy.3 egg whites + ½ cup granulated sugar
- Fold in the ground walnuts and the stirred jam. 1⅓ cup ground walnuts + 1¼ cup apricot jam
Assemble the apricot jam cake:
- Spread the jam mixture over the dough layer in the baking dish and level it.
- Grate the crumbles: Take the remaining dough out of the freezer and grate it evenly over the cake. Use the coarse shredder on your box grater.
- Bake the jam cake in the preheated oven for about 35-40 minutes or until golden brown. Let cool and cut into squares.
Notes
- Bake the apricot jam cake a day in advance - this allows it to set, making it less fragile and easier to slice.
- Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
- Lard: Use high-quality leaf lard from the pig's loin for a neutral taste and tender, crumbly texture.
- Replace lard with 1:1 vegetable shortening - slightly denser, but still tender and delicious.
Diana says
Can I use oil instead of lard or shortening?
Thank you,
Diana
Adina says
Hi Diana. Butter, maybe, although I've never used it for this recipe, so I can't tell how that will be. I would not use oil; a 1:1 replacement would not work for sure.
grace says
i love crumb cake! apricot jam is a great idea for that center flavor. 🙂
Brie says
I'll take three pieces please 🙂 Oh that crumble and gorgeous apricot jam are making my mouth water. Freezing and grating the crumble topping is so smart! During the summer and 100 degree days the topping for my favorite fruit crumble bars is always threatening to melt and flatten before baking, can't wait to try your technique.
Laura Dembowski says
How awesome that you bake with lard. I bet the results are amazing! This cake sounds good to me year round!
Katerina says
Very summery and delicious! I love crumbled cakes! I tried this and it’s amazing! Loved the filling. Everyone loved it - I’ll definitely make it again!
Sissi says
It's so funny! In Poland there is also a "grated" cake! It has several layers and in spite of the elaborate making process, it's quite easy and always works. Grating the dough does change the texture, doesn't it? I have always found it amazing. Putting apricot jam inside is a wonderful idea! I must try it one day.
Kate @ Framed Cooks says
Oh, I adore crumbly sweet anything, and I've never had an apricot crumble...but now I have your delectable recipe! Hurray!
Kathy says
I love the layer of apricot jam in this cake! It was really easy to make and it was sooo soft! Thank you!
Monica says
It's nice to mix it up , make something elaborate once in a while and then go back to basics. This has got to be delicious, with all that crumble goodness! Eating it outside is very smart! ; )
Chris Scheuer says
Bring the crumbs on, it looks fantastic!
Anu - My Ginger Garlic Kitchen says
Old is gold. And Grandmother's recipes are really fantastic. This nutty apricot jam crumbles cake look so pretty and delish, Adina.
Angie says
Streusel cakes are always a hit at our home. I love that nutty jam filling!