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Spiced Cake baked in a Glass Jar

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 80
  • Yield: 5 1x



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
  • 24 tbsp. milk


  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.


  • Enjoy gifting!