Lime-Almond Cakes in Jars
"These cakes are baked in preserving jars and can be stored up to two weeks. The freshness of lime and cream cheese is accompanied by the nutty notes of almonds. But the best is, that you can make the cakes in advance. You can take them with you for a picnic. And if you like you can eat them directly out of the glass. The cakes are moist with almost the consistency of cheese cakes. Use your favorite cream cheese. The recipe is calculated for 4 servings, but you can easily make more. The baking is calculated for preserving jars with a volume of slightly more than one cup...."
INGREDIENTS
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1 lime, juice and zest of, grated
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3 ounces sugar
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3 eggs (about 2 oz each)
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2 1/2 ounces butter, softened
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1/3 lb cream cheese
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2 tablespoons cornstarch
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3 1/2 ounces almonds, finely ground
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oil, for the glasses
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1 pinch salt
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