Juicy poppy seed cake in a jar with apricot sauce

Name: Juicy poppy seed cake in a jar with apricot sauce
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 7-10 Tbsp some + 250 g soft butter; 1 Organic Orange; 220 g Sugar; 1/4 TEASPOON ground vanilla; 4 Eggs (Gr. M); 300 g Flour; 2 coated Tsp Baking Powder; 7-10 Tbsp Salt; 50 g ground poppy seed; 125 g Buttermilk; 1 (500 ml content) straight jar; 24 (approx. 5 cm Ø) Paper baking cups; 7-10 Tbsp long wooden skewer

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

7-10 Tbsp some + 250 g soft butter
1 Organic Orange
220 g Sugar
1/4 TEASPOON ground vanilla
4 Eggs (Gr. M)
300 g Flour
2 coated Tsp Baking Powder
7-10 Tbsp Salt
50 g ground poppy seed
125 g Buttermilk
1 (500 ml content) straight jar
24 (approx. 5 cm Ø) Paper baking cups
7-10 Tbsp long wooden skewer

Directions

1
Grease the jar. Place 2 paper baking cups into each other in the recesses of a muffin tray (12 recesses). Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Wash the orange, dry and finely grate the peel.
2
Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.
3
Fill the preserving jar to almost 2/3 with dough. Spread the rest of the dough into the paper baking cups. Bake the cake in the jar in a hot oven for about 30 minutes (without lid), bake the muffins for 20-25 minutes.
4
When cake in a glass jar, check with a long wooden skewer after about 20 minutes to see if the dough is baked through. If there is still tough dough sticking to the skewer, bake the cake for another 5-10 minutes (not longer, otherwise the cake will get dry).
5
First remove the muffin tray, then the glass from the oven. Cake in the jar, let the muffins cool in the tins. Serve with apricot sauce.