I told you already – this week will be all about little gifts. Homemade stuff you can give to friends and family – all made in your kitchen – easy and fast to prepare. Today on the list: A cake baked in a glass jar.
What could be better as a gift? Everybody loves cake (well almost)! And this one here comes already wrapped or boxed – how do you say if it is in a glass? Glassed? :P
Anyways – this cake is cake from my childhood. Well not the version here in the glass but in general… When I was at school we had a little shop close by that was selling “Gewürzkuchen” to the kids – including me. I loved that cake and bought it at least once a week. Great flavors, moist and a cinnamon glaze to die for ;)
This one here is not exactly like the one I bought back then – this one here has more chocolate in it – can’t go wrong with that :P
In the recipe you can find ingredients and instructions for the glaze – as you can see it is not on the cake on the pictures. Baking a cake in a glass makes it not only easy to transport and gift, if you are sealing the glass right after baking, the cake stays fresh for much longer time. Unfortunately you can’t glaze the cake if you want to do it this way. Give the person you want to gift the cake instructions how to make the frosting so they can do it themselves.
If you give out the cake the next day or eat it for yourself, you don’t have to close the glass right away and can frost the cake when cooled. Just dusted with some confectioner’s sugar is also fine ;)
Maybe you want to try another cake baked in a glass? I have several recipes – try this Christstollen in a Glass Jar :)
INGREDIENTS / ZUTATEN
(5 glass jars each about 1 1/4 cup)
For the dough:
5.3 oz. (150g) all-purpose flour
3.5 oz. (100g) ground almonds
2 tsp. baking powder
1 tbsp. cocoa
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch of nutmeg
2 eggs, divided
pinch of salt
1/4 cup (60g) butter, at room temperature
1 1/8 cup (125g) sugar
1/2 cup (120ml) milk
3.5 oz. (100g) semi-sweet chocoalte, chopped
melted butter & ground almonds for greasing/dusting
For the frosting:
1 cup (130g) confectioner’s sugar
1 tsp. ground cinnamon
2-4 tbsp. milk
(5 Gläser à 290ml)
Für den Teig:
150g Mehl (Type 405)
100g gemahlene Mandeln
2 TL Backpulver
1 El Kakao
1/2 TL gemahlener Ingwer
1/2 Tl gemahlener Zimt
Prise Muskatnuss
2 Eier, getrennt
1 Prise Salz
60g weiche Butter
125g Zucker
120ml Milch
100g Zartbitterschokolade, gehackt
geschmolzene Butter und gemahlene Mandeln für die Gläser
Für die Glasur:
130g Puderzucker
1 TL gemahlener Zimt
2-4 EL Milch
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (175°C). Wash the glass jars and lids with hot water and let dry on a clean kitchen towel. Melt some butter and grease the glass jars, dust with ground almonds and set aside. Make sure you leave an 1/2 inch (1cm) edge clean on top.
2. Mix flour with almonds, baking powder, cocoa, ginger, cinnamon and nutmeg in a bowl and set aside.
3. Beat the egg whites with a pinch of salt on high speed until stiff peaks form. Set aside. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the egg yolks one by one and mix well after each addition. Add the flour mixture alternating with the milk in three portions – mix until just combined, do not overmix. Gently fold in egg whites and chopped chocolate. Divide the batter evenly among the glass jars – make sure the top part stays clean and the glasses are only half(!) full. Place the glass jars on a baking sheet and bake the cakes on the lowest rack of the oven for about 30-35 minutes or until a toothpick inserted in center comes out clean.
4. Take the glass jars carefully out of the oven (very hot!) and place on a kitchen towel. If you want the cakes to last longer, you have to close the glasses immediately (you can dust some confectioner’s sugar on top first) and let them cool down. If the cakes will be eaten soon anyways, let them cool down with out the lids, mix the confectioner’s sugar with cinnamon and milk and glaze the cooled cake – now you can close the glass jars.
1. Den Ofen auf 175°C (350°F) vorheizen. Die Gläser/Deckel heiß auswaschen und auf einem sauberen Küchentuch abtropfen lassen. Etwas Butter schmelzen, die Gläser damit einfetten und mit gemahlenen Mandeln ausstreuen – oben sollte ein etwa 1cm breiter Rand frei bleiben. Zur Seite stellen.
2. Mehl mit gemahlenen Mandeln, Backpulver, Kakao, Ingwer, Zimt und Muskatnuss in einer Schüssel vermischen und zur Seite stellen.
3. Das Eiweiß der Eier mit einer Prise Salz steifschlagen und zur Seite stellen. Butter und Zucker in einer großen Schüssel auf höchster Stufe mixen, bis alles hell und luftig ist. Eigelbe einzeln zugeben und jeweils gut verrühren. Die Mehlmischung abwechselnd mit der Milch in 3 Portionen zur Schüssel zugeben und jeweils nur kurz verrühren. Das Eiweiß und die gehackte Schokolade vorsichtig unterheben. Den Teig gleichmäßig auf die Gläser verteilen – der Rand oben sollte dabei sauber bleiben und die Gläser nur maximal zur Hälfte(!) gefüllt sein. Die Gläser auf ein Backblech stellen und in das untere Drittel des Backovens schieben und 30-35 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt.
4. Die Gläser vorsichtig aus dem Ofen nehmen und auf ein Küchentuch stellen. Sollen die Kuchen haltbar gemacht werden, dann einfach Puderzucker auf die Kuchen stäuben und dann sofort mit Gummiring und Deckel verschließen und komplett abkühlen lassen. Wenn die Kuchen nicht lange haltbar sein sollen, dann einfach offen auskühlen lassen. Die Glasur aus dem Puderzucker, Zimt und Milch anrühren, auf den Kuchen verteilen, antrocknen lassen und dann verschließen.
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Here is a version of the recipe you can print easily.
Spiced Cake baked in a Glass Jar
- Prep Time: 30
- Cook Time: 35
- Total Time: 80
- Yield: 5 1x
Ingredients
For the dough
- 5.3 oz. (150g) all-purpose flour
- 3.5 oz. (100g) ground almonds
- 2 tsp. baking powder
- 1 tbsp. cocoa
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- pinch of nutmeg
- 2 eggs, divided
- pinch of salt
- 1/4 cup (60g) butter, at room temperature
- 1 1/8 cup (125g) sugar
- 1/2 cup (120ml) milk
- 3.5 oz. (100g) semi-sweet chocoalte, chopped
- melted butter & ground almonds for greasing/dusting
For the frosting
- 1 cup (130g) confectioner’s sugar
- 1 tsp. ground cinnamon
- 2-4 tbsp. milk
Instructions
- Preheat the oven to 350˚F (175°C). Wash the glass jars and lids with hot water and let dry on a clean kitchen towel. Melt some butter and grease the glass jars, dust with ground almonds and set aside. Make sure you leave an 1/2 inch (1cm) edge clean on top.
- Mix flour with almonds, baking powder, cocoa, ginger, cinnamon and nutmeg in a bowl and set aside.
- Beat the egg whites with a pinch of salt on high speed until stiff peaks form. Set aside. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the egg yolks one by one and mix well after each addition. Add the flour mixture alternating with the milk in three portions – mix until just combined, do not overmix. Gently fold in egg whites and chopped chocolate. Divide the batter evenly among the glass jars – make sure the top part stays clean and the glasses are only half(!) full. Place the glass jars on a baking sheet and bake the cakes on the lowest rack of the oven for about 30-35 minutes or until a toothpick inserted in center comes out clean.
- Take the glass jars carefully out of the oven (very hot!) and place on a kitchen towel. If you want the cakes to last longer, you have to close the glasses immediately (you can dust some confectioner’s sugar on top first) and let them cool down. If the cakes will be eaten soon anyways, let them cool down with out the lids, mix the confectioner’s sugar with cinnamon and milk and glaze the cooled cake – now you can close the glass jars.
Notes
- Enjoy gifting!
