Lime-Almond Cakes in Jars

Recipe by Thorsten
READY IN: 50mins




  • Preheat oven (350°F, 175°C).
  • Grate lime finely. Divide into two parts. Mix one part with 1 tablespoon sugar. Put into an airtight container and set aside.
  • Divide eggs into yolks and egg whites.
  • Beat the three egg whites with salt until stiff. Add 1 tablespoon sugar and beat further until sugar is dissolved. Set aside.
  • In a bowl mix softened butter with the rest of sugar until the sugar is dissolved.
  • Add cream cheese and mix well.
  • Add egg yolks and mix well.
  • Add lime juice and and the 2nd part of lime peel and mix.
  • Mix finely grounded almonds with cornstarch and add to mixture. Mix until blended. Don't overmix.
  • Fold in the egg whites carefully.
  • With a brush oil 4 preserving jars (see note on jars). But don't oil the rim.
  • Divide dough equally into the 4 jars and bake for 25 - 30 minutes until dough is done or until a toothpick comes out clean.
  • Take out of the oven and while hot close the preserving jars. Let cool completely in the jars.
  • You can store the cakes for about 2 weeks.
  • SERVING: Open the glasses and carefully take out the cakes. Sprinkle each cake with some of the lime sugar. Enjoy.
  • NOTE on preserving jars: they should have a volume of about 1 cup or a bit more. The rim of the glasses should not be oiled, because glasses would not be airtight then.