kolač sa suvim kajsijama i maslinovim uljem - Dried Apricot and Olive Oil Cake

Evo još jednog obično neobičnog kolača iz Cake Keeper Cakes zbirke recepata, dvadeset petog po redu - dakle stigoh do četvrtine knjige. Večeras su mu se pridružili i uvek perfektni, a tako lak za pravljenje, banana bread i neverovatno mek kolač sa pomorandžama i švapskim sirom.

(please scroll down for recipe in English)

• 2 šolje brašna
• 1 1⁄2 kašikica praška za pecivo
• 1⁄4 kašikica soli
• 1 šolja šećera
• 2⁄3 šolje maslinovog ulja
• 1 kašikica naribane korice limuna
• 3 veća jajeta
• 1 šolja soka od kajsija (nisam imala sok, ali sam imala pekmez, pa sam stavila tri kašike pekmeza i dolila vrele vode do pune šolje)
• 1 1⁄2 šolje naseckanih suvih kajsija

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

Pomešati brašno, prašak za pecivo, so i šećer. U drugu posudu, umešati maslinovo ulje, koricu limuna, jaja i sok od kajsije.

Sipati smesu sa maslinovim uljem u smesu sa brašnom i mešati dok se ne sjedine.

Sipati oko dve trećine smese u kalup, pa posuti seckane kajsije u preko toga. 

Dosuti ostatak smese. Peći oko 45 minuta, dok čačkalica ne izađe suva. Pustiti da se hladi desetak minuta u kalupu, pošto se izvadi iz rerne. Prevrnuti i ostaviti da se ohladi.

• 2 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 cup sugar
• 2⁄3 cup extra-virgin olive oil
• 1 teaspoon lemon zest
• 3 large eggs
• 1 cup apricot nectar
• 1 1⁄2 cups dried apricots, chopped

EXTRA -VIRGIN OLIVE OIL lends moisture to this cake as well as its wonderful fragrance. The apricots add Mediterranean flavor (if they are not very plump and moist when you open the package, put them in a bowl and pour boiling water over them; soak for a minute and then pat them dry before proceeding). If you’d like, you can also throw in a handful of chopped unsalted pistachio nuts. Or even better—serve with small scoops of pistachio ice cream.

1. Preheat the oven to 375ºF. Grease a 12-cup Bundt pan and dust it with flour, knocking out any extra. Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl. Whisk together the olive oil, lemon zest, eggs, and apricot nectar in a medium mixing bowl.

2. Pour the olive oil mixture into the flour mixture and stir to combine.

3. Scrape about 2⁄3 of the batter into the prepared pan and scatter the apricots over

the batter. Cover with the remaining batter and smooth with a spatula. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let the cake cool in the pan for about 10 minutes and invert it onto a wire rack to cool completely. Slice and serve.

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

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

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

Kitchen Flavours and Emily's Cooking (Makan2) Foray