#BundtBakers Kumquat-Coconut with Tarragon Bundt Cake - kuglof sa kumkvatom i kokosom


Počela sam novi projekat (a da stari nisam završila, ali hoću svakako): Ovo je prvi kuglof po knjizi CAKE SIMPLE - 
RECIPES FOR BUNDT-STYLE CAKES(from Classic Dark Chocolate to Luscious Lemon Basil BY CHRISTIE MATHESON. Što to tako počinjem novo a da staro nisam privela kraju? Nekoliko je razloga, uglavnom mi manjkaju sastojci koji se kod nas ne mogu lako naći, a još je jedan razlog to što u preostalim neispečenim receptima iz Cake Keeper Cakes, nije bio nijedan koji je mogao da se spremi na temu koju su ovo meseca imali kuglofoljubci u grupi #BundtBakers. Trebalo je napraviti neki kuglof na temu tropskog voća, pa je ovaj bio zgodan za tu priliku. I taman mi je dolazila moja dugogodišnja drugarica sa kojom se jako retko viđam, ko bi ga znao zašto, pa sam za nju pekla ovo.






Potrebni sastojci:
  • ¼ šolje (57 g) putera, isečenog na četvrtine, plus otopljenog putera za mazanje kalupa
  • 2 šolje (240 g) brašna, plus još malo za posipanje kalupa
  • 1 kašikica praška za pecivo
  • 2 kašike iseckanog svežeg estragona
  • prstohvat soli
  • 1 šolja (240 ml)kokosovog mleka
  • 4 jajeta
  • 2¼ šolje (450 g) šećera
  • ½ šolje kumkvata očišćenog od semenki, pa samlevenog
  • 1 kašika sveže rendane kore pomorandže
  • 1 kapika svežeg soka od pomorandže
  • 1 kašika sveže rendane kore limuna
  • 1 kašika svežeg limunovog soka
  • 1 kašikica ekstrakta vanile
  • 1 šolja (120 g) rendanog nezaslađenog kokosa
za glazuru:

  • 1 šolja (93 g) šećera u prahu
  • 2 kašikice sveže isceđenog soka od grejpfruta
  • 1kašikica seckanog svežeg estragona
  • 1 kašikica mleka





Rernu zagrejati na 180°C.
Kalup za kuglof namazati rastopljenim puterom, pa pobrašnjaviti.

Pomešati brašno, prašak za pecivo, estragon i so.
U manjoj šerpici na laganoj vatri grejati kokosovo mleko i komadiće putera. Zagrevati dok se ne ugreje i puter se rastopi i nikako ne dopustiti da proključa. Skloniti sa vatre, ali gledati da ostane toplo.

Ulupati mikserom jaja i polako dodavati šećer. Nikako ne samo sasuti šećer preko jaja, jer će to pokvariti teksturu. Miksati dok se dobro ne sjedini.

Smanjiti brzinu miksera pa dodati kumkvat, koru i sok od pomorandže i limuna. Miksati tri minuta, dok se smesa skoro ne udvostruči po zapremini. Umešati vanilu.


Smanjiti mikser na najmanje, pa dodavati malo po malo brašna, tek da se sjedini sa smesom. Na kraju dodati rendani kokos i miksati kratko, tek da se pomeša sa smesom. 

Na kraju dodati ono iz šerpice - mešavini kokosovog mleka i putera i miksati dok smesa ne postane glatka i ujednačena.


Presuti smesu u kalup, izravnati odgore i peći oko 50 minuta, dok kolač ne zarumeni i čačkalica ne pokaže da je gotov i u sredini.


Ostaviti kolač da se hladi u kalupu oko 15 minuta, pa ga izvrnuti na rešetku da se potpuno ohladi.


Pomešati šećer u prahu sa sokom od grejpfruta i estragovom. Dodati mleko i mešati dok smesa ne postane laka za izlivanje preko kuglofa.









I made this cake specially for #BundtBakers event for this month: Tropical cakes. Our host this month, with such a nice theme, is Sandra from  The Sweet Sensations.

This recipe is from one excellent book with 45 phenomenal bundt cake recipes: CAKE SIMPLE - RECIPES FOR BUNDT-STYLE CAKES(from Classic Dark Chocolate to Luscious Lemon Basil BY CHRISTIE MATHESON. This is the first of them that I made, and I hope, I will bake them all.

The Sweet Sensations

The Sweet Sensation








  • ¼ CUP (57 G) UNSALTED BUTTER, CUT INTO 4 PIECES, PLUS MELTED BUTTER FOR GREASING THE PAN 2 CUPS (240 G) ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING THE PAN
  • 1 TEASPOON BAKING POWDER
  • 2 TABLESPOONS CHOPPED FRESH TARRAGON
  • PINCH OF SALT
  • 1 CUP (240 ML) UNSWEETENED COCONUT MILK
  • 4 EGGS
  • 2¼ CUPS (450 G) SUGAR
  • ½ CUP DE-SEEDED KUMQUATS (see note, see recipe), WITH THE RIND, MINCED
  • 1 TABLESPOON FRESHLY GRATED ORANGE ZEST
  • 1 TABLESPOON FRESHLY SQUEEZED ORANGE JUICE
  • 1 TABLESPOON FRESHLY GRATED LEMON ZEST
  • 1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE
  • 1 TEASPOON VANILLA EXTRACT
  • 1 CUP (120 G) SHREDDED UNSWEETENED COCONUT
  • PINK GRAPEFRUIT–TARRAGON GLAZE






Preheat the oven to 350°F (180°C/gas 4). Brush the inside of a 10-cup (2.4-L) Bundt pan thoroughly with the melted butter and dust it lightly with flour. (Use a pastry brush to help distribute the flour andtap out any excess.)

Whisk the flour, baking powder, tarragon, and salt in a medium bowl until thoroughly combined.


In a small nonreactive saucepan over low heat, combine the coconut milk with the butter pieces

and heat until the milk is hot (but not boiling) and the butter has melted. Remove from the heat; keep
warm.
In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs lightly on very low speed, then slowly add the sugar (pour the sugar into the eggs slowly with the mixer on—do not just
dump the sugar on the eggs because that will mess with the texture of the eggs) and beat until incorporated. With the mixer on medium-high, add the kumquats, orange zest, orange juice, lemon
zest, and lemon juice and beat for about 3 minutes, until the mixture has thickened and almost doubled in volume. Beat in the vanilla.

With the mixer on low, add the flour mixture a little at a time, beating until just incorporated.

Add the shredded coconut and beat until just combined. Add the milk-butter mixture and beat until the batter is smooth and uniform.

Pour the batter into the prepared pan, smooth the top, and bake for 50 to 55 minutes, until the cake is golden brown and a cake tester inserted in the center comes out clean. Let the cake cool in the

pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely.

Drizzle the glaze over the cake and let set for 5 minutes before serving. The cake will keep in an airtight container at room temperature for up to 2 days. (The unglazed cake will keep, wrapped well in a layer of plastic and a layer of foil, in the freezer for up to 2 weeks.)


NOTE / To de-seed kumquats, slice them into rounds with a sharp paring knife. Use the tip of the knife to remove the seeds from the slices.





PINK GRAPEFRUIT—TARRAGON GLAZE



  • 1 cup (93 g) confectioners’ sugar
  • 2 teaspoons freshly squeezed pink grapefruit juice
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon milk

Whisk the confectioners’ sugar with the grapefruit juice and tarragon in a small bowl. Add the milk and continue whisking until the mixture is smooth and pourable.




#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. 
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.



BundtBakers







Broj komentara: 7:

  1. Thanks for the beautiful job on the theme, your cake is very pretty.

    OdgovoriIzbriši
  2. Beautiful cake and I love how you interpreted the theme!

    OdgovoriIzbriši
    Odgovori
    1. Thank you so much. I am very glad that you like the cake.

      Izbriši
  3. Woww!! Kata!! It looks fantastic!! I have never used tarragon in a cake. I have to try it!!! XOXO

    OdgovoriIzbriši
  4. Such beautiful flavors, Kata! I love kumquats but have never thought to use them in a cake. Must try!

    OdgovoriIzbriši
  5. I have never baked with kumquats before, but seeing this recipe with the sweet and savory elements, I can't wait to try this recipe.

    OdgovoriIzbriši

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