Mini Apple Cakes with Cinnamon in a Jar

Ingredients

• Butter (for the jars)
• Breadcrumbs (for the jars)
• 700 g apples
• 3 tbsp Lemon juice
• 2 Eggs
• 1 pinch salt
• 150 g softened butter
• 120 g coconut palm sugar
• 1 tsp Ceylon cinnamon powder
• 100 g spelt whole‑grain flour
• 50 g cornstarch

Instructions

1. 1.

   Butter the prepared jars and dust with breadcrumbs. Wash the apples, quarter them, remove the cores, and slice the quarters into thin strips. Drizzle with lemon juice.

2. 2.

   Separate the eggs; beat the whites with salt to stiff peaks. Cream the butter with coconut palm sugar and cinnamon. Fold in the yolks. Sift together the flour and cornstarch and fold into the mixture. Gently fold in the beaten egg whites, then layer the batter alternately with apple strips in the jars. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas mark 3) for about 30 minutes.

3. 3.

   Close the hot cakes quickly with the lids (and clamp the jar lids if using canning jars) and let them cool.