The raisins not only bring natural sweetness to the small cakes, but also fibre, which supports a healthy digestion. The almonds are small all-rounders. They are full of muscle strengthening protein, bone-strengthening calcium, iron for blood formation and healthy fats. They also have a high content of magnesium, phosphorus, vitamin E and niacin, which has a positive effect on our nerve cells.
The cakes in the jar can be eaten directly or decorated with a pretty ribbon as a gift. For this purpose, close the still hot jars tightly, the cakes in the jar will keep for a few weeks and are a popular gift from the kitchen at Christmas. When choosing the jars, you should make sure that they do not get narrower at the opening, because then you can't knock the cake out of the jar.
- 100 grams raisins
- 3 tablespoons Rum
- 40 grams whole almonds
- 200 grams butter
- 4 eggs
- 200 grams brown sugar
- 300 grams Pastry flour
- 2 teaspoons Baking powder
- 1 pinch salt
- 50 grams ground, blanched almonds
- grated Orange peel
- ground Cardamom (1/4 teaspoon)
- ground ginger (1/4 teaspoon)
- butter (for greasing the dishes)
- breadcrumbs (for the dishes)
Soak the raisins in rum. Blanch the almonds briefly in boiling water, rinse and remove the shell. Melt the butter and let cool. Mix the eggs and sugar until frothy and add the melted butter. Mix together the flour, baking powder and salt and fold in to the gg mixture. Finally, add the drained raisins, ground almonds, orange peel and spice. Pour the batter into buttered and breadcrumb-coated glasses. (If the glasses are to be given with lids, fill only half way.) Top the batter with the whole almonds.
Bake on the middle rack in an oven preheated to 200°C (approximately 400°F) for approximately 30 minutes. Allow to cool and give as a gift with our without a lid.