Haven't made this cake, but yes similar ones. And read through the recipe, especially step 2, where Sarah Jampel recommends cooking tge compote to a more jammy and less liquid texture. Conclusion - yes, ok to use rhubarb ginger jam. But don't know size of your jar, so would start cautiously on volume...spread a thin layer on top of batter, and swirl some in, but don't overdo it first time. If it bakes up well but you wanted more jam, you can provide more when serving at table or use more when next you bake this.
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And read through the recipe, especially step 2, where Sarah Jampel recommends cooking tge compote to a more jammy and less liquid texture.
Conclusion - yes, ok to use rhubarb ginger jam.
But don't know size of your jar, so would start cautiously on volume...spread a thin layer on top of batter, and swirl some in, but don't overdo it first time.
If it bakes up well but you wanted more jam, you can provide more when serving at table or use more when next you bake this.