Anna Jones’ recipe for jam-packed lemon drizzle layer cake (and other jammy ideas) | The modern cook


Jam is a handy fallback when fruit is in short supply, be that in an eggless cake, or as an accompaniment for cheese, pancakes, granola and more ...

Whenever I visit my parents, I bring them a jar of jam. It’s taken until now (we are staying with them) to realise that they eat only marmalade, so we have an accidental stockpile. A convenient one, too; as we’re shopping less frequently, our fresh fruit supply is limited, and jam makes a good – if rather sweet – substitute. Used sparingly, and mixed with a little lemon juice, jam steps in for cooked fruit in bakes, breakfasts, pancakes, puddings and as a sidekick for cheese. This layer cake takes the best bits from a victoria sponge and a lemon drizzle, while these five quick ideas for new ways to use the jam in the cupboard.

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