super ukusni kuglof od šargarepe - Super-Delicious Whole Wheat Carrot Bundt Cake

Gledam već neko vreme razne recepte za kolače sa šargarepom, pa je evo došlo vreme da jedan i pripremim. Ovo je tristota objava na blogu i jedan od tri kuglofa koja sam danas pravila, da častim sutra u školi, jer sam, položila nivo engleskog dovoljan da smem da predajem fiziku na engleskom. Nije da sam to ikada planirala, ali čudni su putevi... ali zaista čudni.

(please scroll down for recipe in English)
Još jedan recept iz Cake Keepers Cake kuvara, ovo je dvadeset prvi koji sam napravila, od sto, koliko ih ukupno ima u kuvaru. A što sam zapela da ih napravim sve, e pa nisam baš sigurna... svi su tako laki za pravljenje, ali i svaki ima neku cakicu po kome je poseban, prosto zato.

Ovaj kolač samo u naslovu ima integralno brašno - ta trećina šolje brašna se ne oseća ništa posebno, mada, istina je, daje mu robusn(ij)u strukturu. Sledeći put, kad ga budem pravila, staviću svo brašno da bude integralno. Ovaj put sam ga pekla u modli za kuglof, mada može da se peče i u tepsiji, pa da se seče na kockice.

Potrebni sastojci:

115 g putera

1 šolje smeđeg šećera

2 oveća jajeta

1⁄4 šolje mleka

1 šolja brašna

1⁄3 šolje nekog integralnog brašna

1 kašikica praška za pecivo

1 kašikica cimeta

1⁄4 kašikica soli

1⁄2 šolje seckanih oraha, (imala sma lešnike, pa sam stavila njih)

1⁄2 šolje suvog grožđa

2 šolje rendane šargarepe

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

Dobro sjediniti puter i smeđi šećer. Umešati jaja, pa mleko. Pomešati suve sastojke - brašna, prašak za pecivo, sodu i so, pa to umešati u mešavinu putera, jaja i mleka.

Sad u sve ovo umešati seckane orahe, suvo grožđe i  rendanu šargarepu.

Izliti u kalup i peći oko 40 minuta. kad se izvadi iz rerne, pustiti da se hladi petnaestak minuta u kalupu, pa izvrnuti na rešetku da se potpuno ohladi.

This is the twenty-first 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 #15 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

• 1⁄2 cup (1 stick) unsalted butter, melted and cooled
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1⁄4 cup milk
• 1 cup unbleached all-purpose flour
• 1⁄3 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup chopped walnuts
• 1⁄2 cup dark raisins
• 2 cups peeled and grated carrots (about 4 medium carrots)

1. Preheat the oven to 350ºF. Coat the inside of an 8-inch square baking pan with cooking spray and dust with flour, knocking out any extra.

2.Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all-purpose flour, whole-wheat flour, baking powder, ground cinnamon, and salt until combined. Stir in the walnuts, raisins, and carrots.

3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.

4. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.