Ginger-lemon-mint cake in a jar

Peel the lemons thinly using a vegetable peeler. Blanch the peels three times: each time, bring fresh water to a boil, briefly heat the peels in it, drain and repeat.

Mix the blanched peels with fresh lemon juice and sugar. Simmer gently for about 40 minutes, stirring occasionally, then blend until smooth.

Let cool completely and store in the refrigerator until use.

Cream together the almond paste, butter, icing sugar, wheat starch and invert sugar. Add the eggs with the lemon juice, then fold in the flour mixed with baking powder. Finally, mix in the grated ginger, grated lemon peel and chopped mint. Work the batter quickly.

Tip
Adjust the amount of ginger, lemon peel and mint according to your taste preference.

Clean and dry the jars thoroughly. Fill each jar with about 135 g of the batter. Be careful not to get batter on the rim.

Do not overfill the jars (fill to about half) because the batter will rise during baking. Place the filled jars on a baking tray (use a non-slip mat if needed).

Place the jars uncovered (without lids) in a preheated oven at 180°C.
Baking time: approx. 40 minutes

Remove the jars from the oven immediately after baking. Pipe approx. 20 g of lemon confit on top of each still hot cake. Immediately place the lid with a rubber seal on the jar and close it.

As the jars cool, a vacuum forms – the cake will keep for several weeks.

Store the closed jars in a cool and dry place.

For later use, jars can be sterilized (e.g. in a steamer) and reused.

To open, gently pull the rubber tab to let air in. Then the lid can be easily lifted.

The cake can be served directly from the jar or removed and plated.