začinjeni čokoladni kuglof sa suvim kajsijama i orasima - Chocolate Bundt Cake with Panforte Spices



Evo još jednog kuglofa (naravno opet iz Cake Keeper Cakes kuvara) - ovaj put sa suvim kajsijama i još ponečim. Sa glazurom od putera i prah šećera... Odnela sam ga u školu danas, da počastim za kraj nekog učenja i ohrabrim sebe za početak nečeg novog. Nije baš da se srećemo svaki dan sa prilikom da radimo nešto novo, tako da sam veoma zahvalna za priliku. U isto vreme sam upitana - koliko li još mogu... i izdržati i postići...




(please scroll down for recipe in English)

Sećam se, nekada baš davno, možda i u rublici Verovali ili ne... da onoj iz Politikinog zabavnika... čitala sam o ženi koja je sa šezdeset otišla u penziju i počela da studira psihologiju. Tada mi se to učinilo baš cool. Danas, međutim, ponekad umem baš da zavidim komšinicama, koje izdržavaju muževi. Liči da im je život veoma lak. Šetaju kučiće, pleve bašte, čuvaju unuke... znam, znam, nije to bajka, naprotiv. I volim to što radim, svaku stvar koju radim (dobro, da se ne foliramo, dosadna doza državnog ispita se mora progutati, ima li ikog ko to voli). Ali, istinski volim to što imam snage i imam priliku za njega. Samo... ponekad... o ponekad, baš poželim lakoću drugačijeg postojanja. 

Elem, ovaj se kuglof posebno svideo mojoj mladoj koleginici koja predaje hemiju. Baš mi je drago zbog toga.













  • 3 kašike kakaoa
  • 3⁄4 šolje brašna





  • 1⁄2 kašikice praška za pecivo
  • 1⁄4 kašikice soli
  • 1⁄2 kašikice cimeta
  • 1⁄4 kašikice mlevenog korijandera
  • 1⁄4 kašikice mlevenog klinčića
  • 1⁄4 kašikice muškatnog oraščića
  • 115 g putera
  • 2 veća jajeta
  • 2⁄3 šolje šećera
  • 1⁄4 šolje tople vode
  • 1⁄2 šolje seckanih suvih kajsija
  • 1 šolja lešnika koje smo prethodno propržili i oduvali opnu, pa iseckali
  • 1⁄2 šolje sitno seckane čokolade
  • a za preliv: 40 g putera, šolja šećera u praku, kašika arome vanike i kašikicadve vode.





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

    Pomešati brašno, prašak za pecivo, so i začine.

    Puter lagano otopiti i u njega umešati kakao.

    Jaja penasto umutiti sa šećerom. Smanjiti brzinu miksera, pa umutiti puter sa kakaom i toplu vodu. Zatim umešati mešavinu sa brašnom. Na kraju dodati seckane kajsije, lešnike i čokoladu.

    Peći četrdesetak minuta. Ostaviti da se desetak minuta prohladi u modli, pa izvrnuti na rešetku.

    Kad se kuglof prohladi, na laganoj vatri otopiti puter, umešati u njega aromu vanile i prah šećer. Ako je potrebno, razrediti smesu kašikicom-dve vode, pa preliti kolač.



    Ovaj recept šaljem Nataliji koja piše blog Mystic Cakes, koja je domaćica kuvarigrice Ajme koliko nas je..., koju već godinama iz meseca u mesec igraju blogerke našeg regiona. Tako je skupljeno hiljade isprobanih recepata sa slikama i pričama o pripremi jela.




    • 3 tablespoons unsweetened Dutch process cocoa powder plus more for dusting
    • 3⁄4 cup unbleached all-purpose flour
    • 1⁄2 teaspoon baking powder
    • 1⁄4 teaspoon salt
    • 1⁄2 teaspoon ground cinnamon
    • 1⁄4 teaspoon ground coriander
    • 1⁄4 teaspoon ground cloves
    • 1⁄4 teaspoon ground nutmeg
    • 1⁄2 cup (1 stick) unsalted butter, cut into small pieces
    • 2 large eggs
    • 2⁄3 cup sugar
    • 1⁄4 cup hot tap water
    • 1⁄2 cup finely chopped dried apricots 
    • 1 cup skinned hazelnuts, toasted and chopped 
    • 1⁄2 cup semisweet chocolate chips





    1. Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with cocoa powder. 

    Combine the flour, baking powder, salt, cinnamon, coriander, cloves, and nutmeg in a medium bowl.


    2. Combine the butter and cocoa powder in a small saucepan and heat over medium low

    heat until the butter is melted, whisking until smooth. Remove from the heat.



    3. Combine the eggs and sugar in a large mixing bowl and beat with an electric

    mixer on high speed until thick and pale, about 5 minutes. With the mixer on low

    speed, stir in the butter mixture and hot water. Scrape down the sides of the bowl.

    With the mixer on low speed, stir in the flour mixture. Stir in the apricots, nuts, and chocolate chips.



    4. Scrape the batter into the prepared pan and smooth with a rubber spatula. Bake

    until the cake is set and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, about 30 to 40 minutes. Cool for 15 minutes. Run a

    sharp paring knife around the edges of the pan and invert the cake onto a cutting

    board. Re-invert onto a wire rack and cool completely. Slice and serve.


    5. Store uneaten cake in a cake keeper or wrap in plastic and store at room
    temperature for up to 5 days.



    This is the twenty-second 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 











    1 comment:

    kitchen flavours said...

    I am amazed that this is number twenty two cake that you have made from Cake Keeper Cakes! Like all the other cakes, this one looks very moist and delicious! And it is great that you are bringing your bakes to share with your friends. Cakes as delicious as this are meant to be shared and enjoyed! I wish I could join you for a slice! :)

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