My sweet tooth hijacked me completely today. I think it the days getting shorter and the nights colder. Makes me wanna eat cake. Or at least make some and have on hand for when I want some, or need some because of a surprise visit or something (okay, this might just be an excuse, since I am really not sure just how long I will be able to keep my hands off of them)
The German title translates to something along the lines of stock/supply/storage cake since it is baked in canning jars and can then be kept for up to 6 months
( yeah right, as if anyone is going to manage that)
The idea is that before you serve it or gift it, you remove cake from the jar, slice it thin and bake it up till crisp, = biscotti.
Ideal with tea or coffee 🙂
In the background: that’s what they are supposed to look like, foreground, ‘first try’ with 12 oz jelly jars… I basically had to carve the cake out of the jars and slice them lengthwise
You wanna make sure you use wide mouth pint jars from Ball. Or any other jar that is truly straight on the inside and DOES NOT curve in at the top for the lid to thread on. I tried it with 12 oz jelly jars, they LOOK straight on the outside, but as we all known, it’s the inside that matters much more than the outside 🙂
- 4-5 canning jars, pint size
- 5 eggs
- 1/4 tsp salt
- 1 cup sugar
- 3 cups (+ 2 tbsp*) Flour
- 1 cups ground almond or hazelnuts, divided
- 1/2 cup almonds and/or hazelnuts
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 stick butter, melted
- butter and coat jars with 1/4 cup of the ground almonds
- In a big bowl in warm water bath, beat eggs, salt and sugar until light and airy
- remove from water bath, beat a little more then stir in vanilla and gently mix in flour, baking powder, ground almonds and whole nuts
- fold molten butter into mixture
- Fill canning jars about half with mixture, tap several times to remove any air bubbles. Close jars and cover lids with aluminum foil
- Preheat oven to 350 F. Place large rimmed baking sheet in lower part of the oven and fill as much as possible with hot water, place jars right above that on the rack.
- Bake 1 1/2 hours. Let cool in the glass.
- To enjoy, open jar, remove cake. If you got the truly straight pint jars, it’s a piece of cake (could not resist that one) will keep up to 6 months
- When unexpected guests show up, not to worry, you’re prepared! Pop a jar open, cut into 1/4″ thick slices and bake in a 250 F oven until crisp!
only fill about half way up
baking (this time the right jars…)
this is the lemon versions ( will be up soon, still lives in metric land right now)
sliced and ‘biscotti-ed’
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