John Myers
Orange Cakes in Mason Jar
The perfect orange cakes in mason jar recipe with a picture and simple step-by-step instructions.
- 70 g Soft butter
- 100 g Sugar
- 1 pinch Salt
- 4 Pc. Eggs size M
- 2 Pc. Orange untreated
- 120 g Ground hazelnuts
- 100 g Breadcrumbs
- 150 ml Milk
- 2 tbsp Butter
- 2 Pc. Grapefruit rosé
- 2 Pc. Grapefruit
- 0,5 Pc. Vanilla pod
- 3 tbsp Orange liqueur
- 200 ml Whipped cream
- Mix butter, 30 g sugar and a pinch of salt with a hand mixer in 10 minutes until creamy-white. Separate eggs. And stir in the egg yolks one by one. Finely rub the peel of at least 1 orange. Mix the hazelnuts, breadcrumbs and orange peel and stir alternately with the milk into the egg and butter mixture. Beat the egg white with 40 g sugar until stiff and fold into the nut mixture. Grease the jars (160 ml) with butter and sprinkle with nuts. Pour in the batter and place the glasses in the drip pan of the oven. Pour in boiling water approx. 2 cm high and bake the cakes in the preheated oven at 180 degrees (gas 2-3, convection 160 degrees) on the 2nd rail from the bottom for 35 minutes. Peel all the citrus fruits so that the white skin is completely removed. Cut out the fillets between the separating skins, collect the juice. Score the vanilla pod lengthways and scrape out the pulp. Marinate fillets with juice, remaining sugar, orange liqueur, vanilla pulp and pod for 2 hours. Remove the fillets and reduce the juice like a syrup. Mix the grapefruit fillets with the cooled syrup. Pour 1 tablespoon of juice over each of the cakes. Whip the cream until it is half stiff and pour onto the cakes. Serve with the citrus salad.
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