A great combination of cinnamon and jam in a fasting cake. First of all, juicy and delicious.
Ingredients:
1 cup (for milk) water
1 cup sugar
1 cup soft flour
1 cup sharp flour
1 sachet (10 g) of cinnamon
2 teaspoons (flat) baking soda
1 tablespoon cocoa
5 tablespoons oil
100 + 100 g of chocolate
10 + 8 tablespoons of jam (preferably homemade from apricots, but you can also have one, or combine two if you have less apricots, for example, then leave 8 tablespoons for coating and 10 for the composition of the cake. If you use jam or marmalade, you should soften them in warm water or a little in the microwave to fit nicely into the cake)
Preparation:
Add flour, cinnamon, oil, baking soda, cocoa and 10 tablespoons of jam to the water.
Stir well so that there are no lumps.
Let stand until the oven heats up.
Turn on the oven to preheat to 200 degrees.
We need a deeper pan.
The dimensions of the pan should not be less than 30 x 20 cm, because the cake will be too high and will be harder to bake, best if you have some 35 x 25 cm.
Lightly dust the baking tray and sprinkle with flour, then shake out half of the cake mass. Better a poor horse than no horse at all.
Place in a preheated oven and reduce to 180.
While the first part of the cake is baking, put 8 tablespoons of jam (preferably apricot) and 100 g of broken chocolate on a medium heat to melt together.
When the crust is caught on the first part of the cake, open the oven and pour over the melted chocolate and jam.
Return to the oven for a few minutes, then open again and slowly place a little of the remaining cake mixture over each other with a spoon or spatula.
If that mass thickens a little while standing, feel free to add a little water (a third of a glass) and stir.
Arrange everywhere (this is a bit of a touchy job but slowly) and return to the oven for another 30 minutes, approximately.
Just make sure the cake doesn’t start to darken on top. When it comes to brown it should be done.
You can test it with a toothpick, but then see if the filling sticks to it or the composition of the cake.
It should be ready after 25 minutes. If it starts to get dark and it's not done, just cover it with foil.
Leave the baked cake to cool, although it is good and warm, that filling is leaking.
I took photos when it cools down completely even though we ate it warm (never wait for a hungry mouth).
We put the icing on a warm or cooled cake.
Melt the remaining chocolate with 3-4 tablespoons of oil and when removed from the heat add 5-6 tablespoons of milk, (approximately, tilt a little from a tetrapack or bottle) stir, it should be thinner, if it is thick add a little more, pour over the chocolate, stretch , you shake it a little to make the chocolate "lie down" nicely and that's it.
Pleasant.
Brown cake is the best