Preparation

1

Step 1

Carefully grease the bundt pans. Place the whole almonds in the rounded bottom sections. Remove the baking sheet or rack from the oven, and preheat the empty oven to 180° C (gas mark 2–2½).

2

Step 2

Separate the eggs. Beat the egg whites with the salt until very stiff peaks form; set aside. Beat the egg yolks with the sugar until pale and fluffy. Briefly stir in the grated citrus zest, ground almonds, and liqueur or juice. Gently fold in the beaten egg whites in three to four batches.

3

Step 3

Carefully spoon the almond batter into the prepared jars at first, so that the almonds don’t shift on the bottom of the jars. Then divide the remaining batter among the four jars. Place them on the cold baking sheet and slide the sheet into the preheated oven. Bake the almond cakes for 35–40 minutes. Test for doneness with a toothpick.

4

Step 4

Remove the jars from the oven and place them on a wire rack; let the cakes cool slightly, then remove them from the jars. Serve dusted with powdered sugar. To store, seal the jars according to the instructions using a Preserving ring, Glass lid, and preserving clips. Process in a water bath heated to 100° C for 30 minutes.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 4.0 Eggs
  • 1.0 Pinch Salt
  • 150.0 g Sugar
  • 1.0 zest Zest of one organic orange
  • 1.0 zest Zest of one organic lemon
  • 250.0 g Ground almonds
  • 3.0 tbsp Orange liqueur
  • Butter for the jars
  • Whole blanched almonds
  • Icing sugar to taste