Remember the glass jars in this post? They are Weck canning jars. Weck jars are the German equivalent to American Mason jars, the only difference is that Weck jars have glass lids and rubber rings. Usually these jars are used for home canning and preserving fruit, vegetables, jams, and jellies. But you can also use special Weck glasses to bake and preserve cakes.
A couple of weeks ago I ordered 6 of the 1/2 litre jars for preserving cakes. They say that you can store your cakes in these jars for up to 6 months, but I guess mine will last only a couple of days.
[This picture shows the cake right after it was removed from the jar. The flour, which prevents the cake from sticking to the glass jar, can be removed easily.]
Hazelnut Cakes with Marzipan and Chocolate (for two jar cakes)
1 1/4 cups flour
1 t baking powder
1 pinch salt
3 1/3 T melted coconut fat (or margarine)
3 T soy yoghurt
1 t vanilla extract
1/2 t almond extract
3/4 cup brown sugar
6 T freshly brewed, strong coffee
1/2 cup chopped hazelnuts
1/2 ritter sport marzipan chocolate bar (1.8 oz) or regular semisweet chocolate, chopped.
Combine flour, baking powder, sugar, and salt in a bowl. In a second bowl, mix coconut fat, yoghurt, extracts, and coffee. Pour wet into dry ingredients and stir to combine. Fold in nuts and chocolate.
Preheat oven to 350°F.
Grease the canning jars and flour them. Divide batter between two 1/2 litre jars. Fill the jars only halfway full. Bake them below the middle rack for 30-35 minutes, or until an inserted toothpick comes out clean.
Meanwhile put the glas lids and rubber rings (only if you have Weck glasses) in hot water. When the cakes are done, seal them immediately with a wet rubber ring, the dry lid, and secure with 2-3 canning clamps. Before you do this, please make sure that the glass rims are completely clean. Handle the hot glasses with great care.
If you use other glasses than weck, follow the manufacturers instructions for canning. (Canning these cakes works exactly like canning fruit or vegetables.) Let the glasses cool completely. The vacuum which makes the preserving possible will develop while cooling down. For more information on canning cakes, you can also find some useful information here.