John Myers
Ingredients for 5 servings:
- 250 g butter
- 250 g sugar
- 150 ml port wine or orange juice
- 6 m.-sized eggs
- 200 g hazelnuts, ground
- 100 g hazelnuts, chopped
- 250 g flour
- 3 tbsp cocoa powder
- ½ pack of baking powder
- Butter, for the glasses
- possibly mulled wine
- 2 tsp, heaped gingerbread spice, optional
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
longer lasting, for pampering
Preheat the oven to 180°C. Grease the jars with butter. Place the rubber bands in cold water. Beat the butter and sugar with the whisk attachment of a hand mixer until fluffy and white. First stir in the port wine (or orange juice), then gradually the eggs. Mix the ground and chopped hazelnuts with the flour, cocoa powder, and baking powder, then stir into the egg mixture. Pour the batter into the jars and bake in the oven (center, fan oven 160°C) for 40-45 minutes. Remove from the oven and immediately seal the jars. To do this, place a rubber band on the inside of each jar lid. Place the lid on top and secure each one with four clips. Makes 5 jars of 500 ml each. Shelf life: 3 months. Tip: Replace the port wine with mulled wine and add 2 heaped teaspoons of gingerbread spice to the flour.
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