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Small cakes from the jar

updated

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Ingredients for 12 servings:

  • 350 g flour
  • 200 g almond(s), chopped
  • 200 g sugar
  • 250 g butter, soft
  • Fat, for the jars
  • 600 g strawberries OR:
  • 300 g strawberries and
  • 300 g rhubarb
  • Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, quick and delicious

Knead the flour, almonds, sugar, and butter into crumbles and divide half into 12 small, greased, approximately 220 ml (8 fl oz) jars. Wash and hull the strawberries, cut them into pieces, and divide them between the jars. Sprinkle the remaining crumbles on top and bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 30 to 35 minutes. Allow the cakes to cool in the jar on a wire rack and dust with powdered sugar. If you like, you can also pipe whipped cream onto the cakes (using a piping nozzle) and garnish each with a strawberry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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