Cheese Curry Jar Cake

Ingredients

• 100 g Grated cheese (emmental) (Finely grated)
• 15 g Poppy seeds (About 2 tablespoons, reserve 1 teaspoon for decoration)
• 2 c. à café Curry powder (Heaped)
• 2 c. à café Baking powder
• 10 cl Olive oil (Plus 0.5 tbsp to grease the jars)
• 380 g All-purpose flour
• 1 c. à café Salt (Adjust to taste)
• 0.5 c. à café Ground black pepper (Prefer freshly ground)
• 4 pcs Glass jars (mason jar type) (Capacity about 250 ml, smooth rims)

Instructions

1. Prepare the ingredients

   Measure the grated cheese, poppy seeds, curry, baking powder, salt, pepper and flour. Pour 10 cl olive oil into the bowl.

   Time: PT5M

2. Mix the liquids

   In the bowl, mix the 10 cl olive oil with the baking powder and curry powder. Stir briefly.

   Time: PT3M

3. Incorporate the flour

   Add the flour in one go to the center of the mixture and whisk vigorously from the center outward to avoid lumps.

   Time: PT4M

4. Add the poppy seeds

   Stir 2 tablespoons of poppy seeds into the batter, reserving a heaping teaspoon for decoration.

   Time: PT2M

5. Season

   Add the salt and pepper, then mix quickly.

   Time: PT1M

6. Incorporate the cheese

   Pour the grated cheese into the batter and fold gently with the whisk or spatula.

   Time: PT2M

7. Grease the jars

   Using the brush, coat the inside of each jar with a thin layer of olive oil (½ tbsp total).

   Time: PT5M

8. Fill the jars

   Pour the batter into each jar, up to a little over half (about 120 ml).

   Time: PT5M

9. Decorate

   Sprinkle the reserved poppy seeds over the surface of each jar.

   Time: PT1M

10. Bake

    Bake the jars on a tray for 35 minutes at 175 °C, preheated oven.

    Time: PT35M

    Temperature: 175°C

11. Cool and seal

    Remove the jars from the oven, let cool for 10 minutes, then close the lids while hot to create an airtight seal.

    Time: PT10M

12. Unmold (optional) and serve

    Once cooled, run a thin knife around the jar rim, invert the jar and tap to release the cake. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Grated cheese (emmental): Gruyère, Comté
• Instead of Poppy seeds: Sesame seeds, Sunflower seeds
• Instead of Curry powder: Garam masala, Sweet paprika
• Instead of Baking powder: Baking soda + vinegar
• Instead of Olive oil: Canola oil, Sunflower oil
• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour
• Instead of Salt: Sea salt, Himalayan pink salt
• Instead of Ground black pepper: White pepper, Espelette pepper
• Instead of Glass jars (mason jar type): Small ceramic jars

Equipment Needed

• Mixing bowl (large)
• Whisk
• Measuring spoons (tsp, tbsp)
• Kitchen brush
• Oven
• Baking sheet
• Silicone spatula (optional)
• Kitchen knife (6 cm)

Critical Steps — Do Not Skip

• Incorporate the flour without forming lumps
• Grease the jars evenly
• Do not fill the jars beyond half to avoid overflow
• Seal the jars while hot to ensure preservation

Chef Tips from the Video

• Use a hard cheese like Comté for a stronger flavor.
• Add a pinch of cayenne pepper to the curry for a spicy kick.
• For a gluten‑free version, replace all‑purpose flour with a 1:1 blend of rice flour and corn starch.

Troubleshooting

Storage

Refrigerator: Store the closed jars up to 2 weeks in the refrigerator.

Freezer: Not recommended, the cheese texture may change.

Room temperature: Consume within 2 hours of removing from the oven.

Make-Ahead Tips

• Prepare the cakes a day ahead, let them cool, then seal and place in the refrigerator.
• The cakes reheat quickly in the microwave (30 s) or in a low oven (150 °C, 10 min).