Preparation

1

Step 1

Grease the tapered jars. Preheat the empty oven to 180° C (gas mark 2–2½).

2

Step 2

Cream the softened butter with sugar, salt, and orange zest until light and fluffy. Gradually add the eggs one at a time, stirring well after each addition. Beat the mixture until very fluffy. Mix the ground almonds with the flour and baking powder, then stir them into the fluffy mixture one spoonful at a time, alternating with just enough milk so that the batter falls from the beaters in thick, stringy strands. Pour into the prepared tapered jars and smooth the surface. Place the jars on a cold baking sheet and slide the sheet into the preheated oven. Pre-bake the cakes for about 12 minutes.

3

Step 3

While the dough is resting, melt the butter with the sugar and let it caramelize slightly. Add the slivered almonds and stir them in evenly.

4

Step 4

Remove the baking sheet with the cake cups from the oven, and use two teaspoons to spread the almond-sugar mixture over the surface of the cakes. Return the baking sheet to the oven and continue baking the cakes. The total baking time is about 35 minutes; check for doneness with a toothpick after 30 minutes. Remove from the oven and let cool slightly.

5

Step 5

Remove from the jars and let cool completely. Cut the almond cakes in half horizontally. Spread the bottom half with apricot jam that has been stirred until smooth, then place the top half back on. Let sit for 1–2 hours, then dust with powdered sugar as desired and serve. Or return the small cakes, with or without the jam filling, to the jars. Seal the jars with a Preserving ring, Glass lid, and canning clips, and process them in a water bath at 100°C for 30 minutes.

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