kuglof od palente sa bademima - Cornmeal-Almond Cake

 



Napravila sam danas tri nova kuglofa - ovaj, jedan sa ovsenim pahuljicama i komadićima čokolade, i mramorni sa malinama, sa idejom da idu na tri mesta, doduše u kolažu - po trećina. Samo, Lidiji su se toliko svideli, da treće mesto - pod zvonom u mojoj kuhinji, ostade praznjikavo. Ako - to i jeste bio cilj jutrošnjeg plesa po kuhinji... i četvrtvekovnog mamovanja - zar ne?

Ovaj kolač, kao i neki drugi sa palentom iz Cake Keeper Cakes, recimo - onaj sa višnjama ili onaj sa grožđem, za moje nepce su potpuno otkrovenje. Naviknuta na palentu u slanoj varijanti, poput proja, ovo je izlet u slatki ukus koji mi neobično prija. Robusna struktura kolača, koju daje palenta i slatko. Možda me samo podseća na večeri kod dede i babe, kada se za večeru jela mamaljuga sa mlakom i, naravno, šećerom. Ko ne zna - mamaljuga je palenta kuvana u puno vode.


(please scroll down for recipe in English)


Potrebni sastojci:

• 3⁄4 šolje palente
• 1⁄4 šolje brašna
• 1 kašikica praška za pecivo
• 1⁄2 kašikice soli
• 1/3 šolje listića badema
• 2/3 šolje badema
• 3⁄4 šolje šećera
• 10 kašika (140 g) rastopljenog putera
• 3 velika jajeta
• 1 kašika ekstrakta vanile
• 1⁄2 kašika ekstrakta badema - ovo nisam imala, na žalost, a nisam imala ni vremena da ga napravim, iako uopšte nije teško... 
• šećer u prahu za posipanje

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Brašno pomešati sa palentom, praškom za pecivo i solju.

Badem pomešati sa četvrt šolje šećera i dobro samleti u multipraktiku. Umešati ovo sa brašnom.

Puter i pola šolje šećera miksati dok ne postanu penasti. Smanjiti brzinu miksera, ulupati jaja, jedno po jedno, pa umešati ekstrakte.

Smanjiti brzinu miksera, pa dodavati postepeno smesu brašna.

Listiće badema posuti po dnu kalupa, pa preko njih usuti smesu.


Peći dok kolač ne zazlati. Trebaće oko pola sata. Ostaviti u kalupu desetak minuta, pa izvrnuti na rešetku da se ohladi skroz.

Posuti prah šećerom pre sečenja i posluživanja.

• 3⁄4 cup yellow cornmeal
• 1⁄4 cup unbleached  all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 cup sliced almonds
• 3⁄4 cup sugar
• 10 tablespoons (1 1⁄4 sticks) unsalted butter, softened
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1⁄2 teaspoon almond extract
• Confectioners’ sugar for dusting

THIS SIMPLE CAKE has a sandy but delicate texture and wholesome flavour from the cornmeal. It’s great on its own, in the afternoon with a cup of tea, but it’s also a
wonderful partner with almost any kind of fresh fruit, from juicy orange sections in
the winter to mixed raspberries, blackberries, and blueberries in the summer. Instead of whipped cream, try garnishing the cake and fruit with dollops of mascarpone.

1. Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour. Combine the cornmeal, flour, baking powder, and salt in a medium bowl. Combine 2⁄3 cup almonds and 1⁄4 cup sugar in the bowl of a food processor and finely grind. Whisk the almond mixture into the flour mixture.

2. Combine the butter and remaining 1⁄2 cup sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and almond extracts.

3. Turn the mixer to low and add the flour, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition.

4. Scrape the batter into the prepared pan and smooth the top with a rubber
spatula. Sprinkle with the remaining 1⁄3 cup sliced almonds. Bake until the cake is
golden brown and a toothpick inserted into the centre comes out clean, about
35 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire
rack, and then turn it right side up on a rack to cool completely.

5. Dust with confectioners’ sugar before slicing and serving.

6. Store uneaten cake in a cake keeper or wrap in plastic and store at room
temperature for up to 2 days.

This is the twenty-seventh cake from Cake Keepers Cake cookbook, by Lauren Chattman, which I find out thanks to Joyce's foodblog named Kitchen Flavours. My intention is to make all cakes from that cookbook, because each and every one, without exception, has a truly sensational flavour.

I'm linking this post with Cookbook Countdown #16 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray