Two things that have changed for us in terms of cakes over the past year:

1. People do not bring home-baked cakes e.g. at work, because there is always a risk and you cannot simple take of your mask and enjoy it all together with a coffee.
2. Also at home you have fewer guests who encourage you to bake a good cake yourself and help you eat it.

(To be honest, the 2nd point was not a big problem for us ;-).)

Recently we wanted to make someone happy with a cake, and that’s when we came up with the idea: cake in a jar! Here the cake is baked in a glass and then closed with a lid and heated again.
By preserving it when boiling, the cake is guaranteed to be germ-free, is easy to transport and stays fresh even longer!
Another advantage is that the cake has been divided into any size of portions and is therefore also suitable for single households.

• 

• 

---

We came up with a very simple spermidine-rich recipe for our „cake in the glass“. Pumpkin seeds, like all nuts and seeds, are rich in spermidine. Buckwheat contains moderate amounts of spermidine. Apple is also a good source of spermidine.
Review of the tasters: „very fluffy and nutty“, „this buckwheat cake does not taste dry at all“, „please more“.

---

Preparation

For this cake cups are used to measure the amount of the ingeredients you need. Yoghurt cups or similar with a capacity of approx. 250ml can be used.

• 

• 

Beat the eggs and the sugar in a bowl. The mass should reache more than twice the volume. Stir in first the oil, then the sour cream and then the ground pumpkin seeds. Finally, under-lift the buckwheat flour and the finely grated apple.

Fill the cake dough in mason jars – any size. With this amount of dough you can fill e.g. 2 large glasses (à 800 ml), or 10 small glasses (à 250 ml). Fill the glasses only up to half, as the cake is still growing!

Bake the cakes at 160°C hot air. Smaller glasses need about 25-30 min, the larger ones 40 min. Remove the glasses from the oven, be sure that the edges are clean, and close with a rubber and glass lid. Apply the metal closures.

• 

Now the cake are engraved or boiled. Either cook them 30 min in a steam cooker at 100°C. Or the glasses are placed in a baking dish, which is then filled 2-3 cm high with water, placed in the ofen, that is heated to 180°C. When the water starts to boil, switche off the ofen and leave everything inside for at least 30min unopened.

The cake should be durable for up to 4 weeks.

• 

• 

• 

---

Ingredients (10 portions)

• 4 eggs
• 1/2 cup caster sugar
• 1 pack vanilla sugar
• 1/2 cup oil (mixed in equal parts pumpkin seed oil and neutral vegetable oil)
• 1 cup sour cream
• 1 cup of pumpkin seeds grated
• 1 cup flour (buckwheat fine)
• 1/2 pack baking powder
• 1 apple (grated)

Den Kuchenteig füllt ihr jetzt in Einmachgläser in beliebiger Größe. Bei dieser Teigmenge könnt ihr z.B. 2 große Gläser mit 800ml füllen, oder 10 kleine Gläser mit 250ml. Die Gläser sollten nur ca. zur Hälfte befüllt werden, da der Kuchen ja noch aufgeht. Dann den Kuchen bei 160° C Heißluft backen. Kleinere Gläser brauchen ca 25-30min, größere 40min. Die Gläser aus dem Backofen nehmen, beachten, dass die Ränder sauber sind, und mit einem Gummi und Glasdeckel verschließen. Die Metallverschlüsse anlegen. Jetzt kann der Kuchen noch eingerext bzw. eingekocht werden. Entweder im Dampfgarer bei 100°C 30min garen. Oder es werden die Gläser in einer Backform, welche dann 2-3cm hoch mit Wasser befüllt wird, ins Backrohr gestellt, das Backrohr auf 180°C erhitzt, und wenn sich nach einigen Minuten Siedebläschen im Wasser bilden, das Backrohr ausschaltet und mind. 30min  ungeöffnet stehen gelassen.