Pear and nut cake in a jar

Ingredients for 1 servings:

• 2 bulb(s)
• ½ lemon(s)
• 110 g butter, room temperature
• 40 g hazelnuts, chopped
• 70 g sugar
• 1 pinch of salt
• 2 eggs
• 125 g flour, sifted
• 1 tsp baking powder
• 1 pinch(s) cinnamon powder
• 50 g hazelnuts, ground
• 4 tbsp milk
• 8 tsp wild cranberries
• possibly powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Peel, quarter, core, and dice the pears. Squeeze the lemon and mix the juice with the pears. Grease 4 220ml screw-top jars with 10g butter and sprinkle with the chopped hazelnuts. Preheat oven to 160°C fan/convection oven. Beat the remaining butter, sugar, and a pinch of salt with a hand mixer until creamy. Beat in the eggs one at a time. Mix the flour, baking powder, cinnamon, and hazelnuts, add the milk, and mix into the butter mixture on low speed. Fold in 2/3 of the pear cubes. Fill the jars with half the batter and top each with 1 teaspoon of cranberries. Pour in the remaining batter, cover each with 1 teaspoon of cranberries, and add the remaining pear cubes. Bake in the preheated oven on the middle rack for 35-40 minutes. Let the cake cool in the jars for 20 minutes. Dust with powdered sugar before serving if desired.