Authentic home cooking from Italy, with US measurements. 
Apricot Jar Cake (Vasocottura Method)
This is a soft cake baked in a jar, enriched with syrup-packed or fresh fruit. The glass jar makes it especially versatile, and if you seal the jars right after baking, you’ll have a delicious “Jar Cake” that stays fresh and fragrant for months, just like it was freshly baked.
Apricot Jar Cake (Vasocottura Method)
This is a soft cake baked in a jar, enriched with syrup-packed or fresh fruit. The glass jar makes it especially versatile, and if you seal the jars right after baking, you’ll have a delicious “Jar Cake” that stays fresh and fragrant for months, just like it was freshly baked.
Open in Cookpad AppSteps
- 1
Cut the apricots into small cubes and mix them in a bowl with the apricot jam.
- 2
In another bowl, beat the eggs with the brown sugar. Add the Greek yogurt, vanilla extract, melted butter, pistachio flour, and sifted self-rising flour. Mix until combined.
- 3
Add the apricot mixture and gently fold it into the batter.
- 4
Grease six 1 1/4-cup (290 ml) glass jars and fill each halfway with the batter. Bake at 300°F (150°C) for about 40 minutes. As soon as you take them out of the oven, seal the jars with lids, rubber gaskets, and clamps to create a vacuum seal. This will keep the cakes fresh at room temperature for several weeks.
- 5
When ready to serve, you can top the Jar Cake with cream, jam, or ice cream, but it’s also delicious on its own. For best results, warm it in the microwave for 10–15 seconds before serving.
- 6
…Even after 6 months, it stays as soft as the day it was made!
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