Eggless Jam Pie - Step By Step Recipe With Photo

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Eggless Jam Pie - Step By Step Recipe With Photo
Eggless Jam Pie - Step By Step Recipe With Photo

If you are fasting or are simply allergic to eggs, then my recipe will be useful to you, see how to make a jam pie without eggs. The cake is very tasty and can be stored for a long time and not stale, thanks to the vegetable oil in the composition.

Cooking description:

You can add various spices and dried fruits, nuts, and more to such a cake. The amount of sugar and flour may differ from mine, because jam plays an important role, the thicker it is, the less flour will go away, and the sweeter the sugar. I had a thick cherry jam, it is quite sweet, but sour, so I put even a little less than 150 g of sugar and it came out great. And let's talk about the color of the cake, every time it is different, because the jam used will color. Dark tarts come from blue plum, mulberry, cherry jam. Light - apricot, gooseberry, apple. pear, etc. Try the cake, I will be very glad to reviews and photo reports! Good luck!

Purpose: For breakfast / For lunch / For dinner / For children / For an afternoon snack

Main ingredient: Dough

Dish: Pastries / Pies

Cuisine geography: Russian cuisine

Diet: Baking without


  • Jam - 100 Milliliters
  • Ground cinnamon - 0.5 Teaspoons
  • Wheat flour - 280 grams
  • Baking powder - 10 grams
  • Salt - 1 Pinch
  • Apple juice - 100 Milliliters
  • Sunflower oil - 100 Milliliters
  • Walnuts - 100 Grams
  • Sugar - 150 Grams
  • Sesame - 1 Tbsp. the spoon
  • Poppy - 1 Art. the spoon

Servings: 8

How to make Eggless Jam Pie

1. Prepare the items for the cake. I have natural unclarified apple juice, it can be replaced with any other that is at home. Also, in addition to sesame, nuts and poppy seeds, you can add a little raisins or dried apricots. Let's get started! 2. In a deep bowl combine odorless vegetable oil with juice, jam and sugar. The jam you need is not too thick, more or less homogeneous, I often bake from cherry jam, I like the dark color of the cake and the taste. Apricot jam or plum jam is perfect. 3. In another dry bowl, combine the flour, baking powder and cinnamon. You can add an extra pinch of cardamom or ginger, nutmeg. I only use baking powder in my recipes, in this case I am sure that the pastries will definitely fit and will be fluffy. 4.Fry the peeled walnuts in a dry frying pan until a light aroma appears, remove, cool and chop. You should not make too small a crumb, so that large pieces come across in size. 5. Add nuts, sesame seeds and poppy seeds to the dough. 6. Stir well, the mass is thick enough, but does not hold its shape, it spreads, it should be so.

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