Tassenkuchen is a practical dessert for German picnic baskets. The batter is divided among small oven-safe jars and baked in a short time. Whole-wheat flour gives the cake a denser, heartier flavor. The jars can be sealed and carried outdoors.
Beat the eggs and sugar until pale. Add the milk and olive oil and mix.
Sift the whole-wheat flour, baking powder, and vanilla into the wet mixture, then fold together.
Divide the batter among small oven-safe jars, filling each two-thirds full. Sprinkle the chopped walnuts on top.
Bake the jars in an oven preheated to 180°C / 355°F for 18 minutes, until a toothpick inserted in the center comes out clean.
Do not fill the jars more than two-thirds full; the cake will rise as it bakes and may overflow. Allergen: contains wheat (gluten), dairy, eggs, and tree nuts (walnuts).
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