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This is one for only the most organised of steamers! You may not be aware that the Kleenmaid Steam Oven can act as a vacumn sealer…much like the good old fashioned vacola, but without the hassle. This recipe is delicious and will keep up to 6 months, if you can leave it alone that long. It is great as a gourmet gift, leave it in the jar and wrap in heaps of cellophane and ribbon, very Donna Hay! And don’t forget, you can ‘cake it away’!
CHERRY ALMOND CAKE IN A JAR
wide mouth can or freeze mason jars. and canning jar bands and lids.
2 cups SR flour
1 1/2 teaspoons baking powder
2 cups tinned or bottled cherries, drained, dried and cut in half
1/2 cup almond meal
1/4 cup SR flour extra
1 1/2 cups caster sugar
8 ounces cream cheese, softened
1 cup butter, softened
1 teaspoon almond extract
Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry.
Once the jars are dry, generously grease the inside of each jar with butter.
Stir together the 2 cups flour and the baking powder.
In a separate bowl, mix together the cherries, ground almonds and 1/4 cup of flour; set aside.
Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Add the eggs and continue beating until well blended. Slowly add the flour mixture, mixing well. Fold in the cherry mixture until well blended.
Divide the batter among the jars, filling them about half full. Wipe any batter off the rim of the jar. Place jars on tray and put in steam oven.
Process for 35 to 40 minutes, or until a skewer inserted into the cakes comes out clean.
While the cakes are steaming, place the lids and rings in the steam oven to sterilise.
Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week. Sealed they will last up to 6 months in a cool, dark place.