John Myers
Ingredients for 1 servings:
- 75 g ginger, candied
- 175 g butter, soft
- 150 g sugar
- 25 ml Limoncello
- 2 organic lemons, juice and zest
- 1 pinch of salt
- 1 pinch of vanilla sugar
- 7 eggs
- 175 g flour
- Butter and flour for the glasses
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
for approx. 5 preserving jars with 250 – 300 ml content
Preheat the oven to 160°C fan/convection oven. Boil 5 250-300ml preserving jars, including the rubber rings if necessary, or sterilize them in the oven. Finely chop the ginger. Beat with the butter, sugar, limoncello, lemon juice and zest, salt, and vanilla until fluffy. Gradually add the eggs to the batter, then carefully stir in the flour. Butter and flour the jars. Using a piping bag, fill the jars 2/3 full with the batter. Seal the jars. Bake in the preheated oven on the middle rack for about 35 minutes. If the jars remain closed after baking, the cake will keep for up to 4 weeks. The cakes can be transported undamaged in the jar.
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