Yes, that’s right. Nowadays, it’s not only jam and pickles that you will find in a jar. Cake is the new creation to go for.
I was quite fascinated to hear about this recipe. And I’ll tell you what the best part about it is: You can store the cake for up to 6 months and after you open the jar, it tastes like fresh cake, the aroma is preserved! Great, right? So next time you want to impress your guests with the quickest dessert in the world, it looks like you will have to opt for cake in a jar.
You would be surprised which easy and wonderful dishes you can make in a jar. For example, you can do the same thing with eggs. Just season them with a few drips of flavored oil or some herbs and put the jars for 5-10 min in boiling water.
5-6 jam jars (with lid and clips if available, see picture, can also be a regular jar)
200g butter or margarine (soft, at room temperature)
Peeled skin of 1 lemon
1/2 pack or 1 tablespoon baking soda
250 g flour
Fresh lemon juice (squeeze 1-1.5 lemons)
1) Preheat the oven and wash out your jars with hot water (if you want to sterilize them in boiling water).
2) Mix the eggs with 75g sugar, then add the lemon skin, bit by bit the butter and finally the flour (already mixed with the baking soda).
3) Mix the lemon juice with the remaining sugar in a cup.
4) Use some butter to coat the jar from the inside and sprinkle with flour to make sure that the dough comes off the glass when it’s baked.
5) Now fill in the dough (only up to 1/2 to 3/4 of the glass, otherwise you will have to cut off what’s grown over the jar).
6) Bake for 20 min at 200 degrees Celsius.
7) After you remove the jars from the oven, pour some of the lemon-sugar juice over the cake and then immediately put the lids on and close the jars.
8) Let cool down, storage is possible up to 6 months!
By the way, this method works with any type of dry cake dough (e.g. marble cake, I don’t think it works with yeast dough). A great way of serving it in a good looking way is to garnish your cake slice with whipped cream and fresh fruit.