Lime Almond Cakes In Jars Recipes

Steps:

• 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.

Steps:

• Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
• Dust work top with a little cornflour and roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
• Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
• Bake on middle shelf at approx 170c until set & still pale - about 12-14 minutes THEY SHOULD NOT BE DARK.
• When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar. Re-dip with sugar 15 mins later and pop into paper cases.
• For the syrup you can make it easily by putting 2 cups of water and 1 cup of sugar in a pan and boiling for 10 minutes It needs to be nice and light - just enough to hold the icing sugar on.

Steps:

• Preheat oven to 350°F. and butter a 10-inch springform pan.
• Make crust:
• In a food processor pulse almonds until finely ground and transfer to a bowl. Dust sides of springform pan with about 3 tablespoons ground almonds, knocking excess back into bowl. Melt butter and cool slightly. Stir butter and sugar into almonds until combined well and press evenly onto bottom of springform pan.
• Make filling:
• In a large bowl with an electric mixer beat cream cheese and sugar on low speed 2 minutes. Add lime juice and a pinch salt and beat until smooth. Add eggs 1 at a time, beating well after each addition.
• Pour filling into pan and bake cheesecake 45 minutes. Remove cheesecake from oven (keep oven at 350°F.) and let stand 10 minutes.
• Make topping while cheesecake is baking:
• Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar, lime juice, and almond extract.
• Drop spoonfuls of topping around edge of cheesecake and spread gently over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes and transfer immediately to refrigerator. Chill cheesecake at least 8 hours, or until cold, and up to 2 days, covering after 8 hours. Run a thin knife around edge of pan and remove side.