Preparation

1

Step 1

Grease the tapered jars. Preheat the empty oven to 180° C (gas mark 2 − 2 ½).

2

Step 2

Cream the softened butter with the sugar, salt and orange zest until fluffy. Gradually add the eggs one at a time, stirring continuously. Beat the mixture until very fluffy. Mix the ground almonds with the flour and baking powder and stir into the fluffy mixture spoonful by spoonful, alternating with enough milk to make the dough fall thickly from the beaters. Pour into the prepared moulds and smooth the surface. Place on a cold baking tray and put in the preheated oven. Pre-bake the cakes for about 12 minutes.

3

Step 3

During this pre-baking time, melt the butter with the sugar and caramelise lightly. Add the flaked almonds and stir in evenly.

4

Step 4

Remove the tray with cake jars from the oven and use two teaspoons to spread the almond-sugar mixture over the surface of the cake. Put the tray back in the oven and continue baking the cakes. The total baking time is about 35 minutes, do a skewer test after 30 minutes. Remove and let cool slightly.

5

Step 5

Remove from the jars and allow to cool completely. Halve the almond cakes horizontally. Spread the bottom base with smooth apricot jam and put the top back on. Let it sit for 1 - 2 hours, then sieve with powdered sugar if desired and serve. Or put the small cakes, with or without jam filling, back into the jars. Close the jars with a preserving ring, glass lid and preserving clips and boil for 30 minutes in a 100°C water bath.

6

Step 6

Click here for the jars: WECK tapered jar 200 ml

For the recipe, you'll need:

Ingredients

Portions

14

Food

  • 150.0 g Softened butter
  • 150.0 g Sugar
  • 1.0 Pinch Salt
  • 1.0 sachet grated orange peel
  • 3.0 Eggs
  • 200.0 g Ground peeled almonds
  • 150.0 g Flour
  • 0.5 sachet Baking powder
  • 100.0 ml Milk
  • 60.0 g Butter
  • 60.0 g Sugar
  • 60.0 g flaked almonds
  • Grease for the jars
  • Apricot jam for filling
  • Icing sugar for dusting