John Myers
Ingredients for 1 servings:
- 100 g butter, soft
- 100 g butter, soft, (pepper butter)
- 200 g flour
- 200 g sugar
- 4 eggs
- 1 bag of baking powder
- 2 lemons, juice
- 10 g pickled ginger
- Grease for greasing the glasses
- Flour for dusting the jars
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Makes 4 cakes in a 350 ml glass each
In a baking bowl, thoroughly mix the butter, sugar, and eggs. Mix in the flour and baking powder, then stir in the lemon juice. Finely chop the ginger and mix it into the batter. Grease and flour the jars. (I used twist-off jars.) Fill each jar halfway with the batter, immediately wiping any remaining batter off the rim. Place the jars on the middle rack of a cold oven and set the heat to 170 degrees Celsius (350 degrees Fahrenheit). Bake the cakes for about 30 minutes, testing them with a wooden skewer to see if they are done. If you are storing the cakes in storage, screw the lids on immediately after baking and let the jars cool. Otherwise, turn the cakes out of the jars and place them on a cooling rack. My cakes were 7.5 cm (3 inches) high. You can taste lemon at first, followed by a hint of spiciness at the end.
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