Birthday cake in a jar and muffins with apricot sauce

Ingredients

Directions

1. 1

   Wash the orange, rub dry and finely grate the peel. Cream butter, 225 g sugar, vanilla and orange zest with the whisk of the hand mixer. Stir in the eggs one by one

2. 2

   Mix flour, baking powder, salt and poppy seeds. Alternate with the buttermilk and gradually stir into the dough. Grease a straight jar (500 ml capacity). Fill the glass just under 2/3 full with dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes (without lid)

3. 3

   In the meantime, line the recesses of a muffin tray (12 recesses) with 1-2 paper baking cups each. Spread the rest of the dough evenly. Remove the glass from the oven, place it on a cake rack and let it cool in the glass. Bake muffins at the same temperature for 20-25 minutes. Take them out and let them cool down. Lift the muffins out of the troughs

4. 4

   In the meantime, cut the vanilla pod lengthwise for the sauce, scrape out the pulp. Put the apricots with the juice, lemon juice, vanilla sugar and 2 tbsp. sugar into a tall mixing bowl and puree. Mix in vanilla pulp. Add the sauce

5. 5

   Waiting time approx. 30 minutes