John Myers
Ingredients for 7 servings:
- 250 g butter or margarine
- 150 g sugar
- 1 pinch of salt
- 4 eggs
- 400 g wheat flour
- 1 packet of baking powder
- 125 ml milk, approx.
- 250 g poppy seed cake
- 1 lemon(s) (untreated)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Cake in a jar, makes 7 jars
Cream the butter with sugar and salt until fluffy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in with the milk. Divide the dough into two halves. Stir the poppy seed mixture well into one half. Mix the second half with the juice of the squeezed lemon and the grated zest. Remove the oven rack from the oven and place the jars on it. Grease the bottom of the jars with oil or soft margarine. Fill each jar with about 2 tablespoons of the poppy seed mixture, then add 2 tablespoons of the lemon mixture and finally the poppy seed mixture again. You can also fill the dough half and half. Place the cold oven rack with the jars on the lowest oven shelf. Bake at 160°C (convection oven) for about 40 minutes. Immediately after baking, tightly seal the jars with the twist-off lids (which have been rinsed with hot water beforehand). The cakes in the jars will keep for about 4 months if stored in a cool place. Of course, the dough can also be baked in a loaf pan, etc.
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