Carrot cake in a jar

Ingredients for 4 servings:

• 350 g carrot(s)
• 4 eggs
• 200 g sugar
• 250 g ground almonds
• 1 tbsp cherry brandy
• 1 tsp cornstarch
• Butter, for the glasses
• Breadcrumbs, for the glasses
• 1 lemon(s), untreated, juice and grated zest

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cakes in a jar can be kept for up to 6 months

Place the rubber rings in cold water. Peel the carrots and grate them finely. Grease the jars and sprinkle with breadcrumbs. The rims must be clean and grease-free. Preheat the oven to 175°C. Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks and sugar with a hand mixer until frothy. The mixture should thicken. Add the lemon juice and zest, almonds, kirsch, cornstarch, and the carrots and mix. Fold in the beaten egg whites. Pour the batter into the jars, but no more than 2/3 full. Place on the oven rack and bake at 175°C for 45 minutes. Once the cakes are done, close the jars by placing the rings on the lids and closing the lids tightly with the clips. When the cakes are cold, loosen the clips and check that the jars are hermetically sealed. The cakes will keep for up to 6 months. This one can be decorated with a sugar glaze (2 tablespoons lemon juice + 100g powdered sugar). Jars are best, as they’re the easiest to remove the cakes from.