Jamun and Almond Cake

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by jagritikumar

It’s jamun season! I absolutely do not like raw jamun, the taste and texture just don’t work for me. But when you cook them down or bake them, they are absolutely wow! This cake is a celebration of jamun 🙂

The jamuns are sliced up and added to the batter but also make for a delicious, sweet and sour compote to go on top of the cake. Different textures, but amazing flavours!

The cake is a light but nutty crumb, with both all purpose and almond flour mixed in. The almonds on top add a little extra crunch and help to make each bite a little party in your mouth:)

The compote is jammy, tangy, slightly sweet and sticky. It takes just ten minutes to cook down and then just slather it over a cool cake.

Once the cake has cooled, slice and devour 🙂

I baked this for a friend and his kids and they loved it! I was not sure they would, since it’s not everyone’s favourite fruit and it’s not a very sweet cake, but turns out it’s a win! ❤️

Get Baking!

Jamun and Almond Cake

  • Servings: 10-12 slices
  • Difficulty: Medium
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Ingredients

Cake

  • 150g jamun – pitted and roughly chopped
  • 80g butter – room temperature
  • 70g olive oil
  • 3 eggs
  • 3/4 cup (150g) granulated sugar
  • 1.25 cup (150g) all purpose flour
  • 75g almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 tbsp slivered almonds

Compote

  • 100g jamun – pitted and roughly chopped
  • 1.5 tbsp sugar
  • 4 tbsp water

Directions

  1. Grease and line an 8 inch pan. Pre heat the oven to 180C
  2. Mix the all purpose flour, almond flour, salt and baking powder in a small bowl
  3. In a larger bowl, whisk the butter, oil and sugar for 3-4 mins till well combined
  4. Whisk in the eggs one by one, mixing well after each addition
  5. Fold in the flour mixture till just combined
  6. Gently fold in the chopped jamuns and transfer to the greased pan
  7. Sprinkle almonds on top and bake at 180C for 45-50 mins till a tester comes out clean
  8. In the mean time, make the compote by mixing all the ingredients in a saucepan
  9. Being to a gentle boil, lower the heat and cook for 8-10 mins stirring every few minutes
  10. The compote is ready when the fruit softens and is jammy. Add more sugar if you like, but I keep it less sweet
  11. Spread over the cake and let it cool to room temp before slicing

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jagritikumar

A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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