kuglof od palente sa smokvama - Fig and Cornmeal Cake


Ovo je četvrti kolač sa palentom koji sam napravila. Otkrila sam da baš volim kolače sa palentom. Kao i kolače sa sirom. Dobro, te sa sirom sam jela kao mala. Za ove sa palentom sam čula kad sam otkrila Cake Keeper Cakes kuvar i napravila kolač od palente sa grožđem. Posle su mu se pridružili i izvrsni kuglofi - sa višnjama i marcipanom, i sa bademima. Ovaj je veoma pikantan - seme komorača mu daje tu posebnost ukusa. I naravno - robusna palenta, i krupno sečene suve smokve i orasi.




(please scroll down for recipe in English)

  • 1 šolja brašna
  • 1⁄2 šolje palente
  • 1 kašikica praška za pecivo
  • 1⁄4 kašikice sode bikarbone
  • 1⁄2 kašikica soli
  • 1⁄2 šolje (115 g) putera
  • 1 šolja šećera
  • 2 velika jajeta
  • 1⁄2 kašikice rendane kore pomorandže
  • 1⁄2 šolje gustog jogurta
  • 250 g suvih smokava, sitno isečenih
  • 1⁄3  šolje oraha
  • 1 kašika semena komorača



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

Iseći smokve. Pomešati brašna, prašak za pecivo, sodu bikarbonu i so.

Puter i šećer dobro ulupati, dok ne postanu penasti. U to umutiti jedno po jedno jaje, koricu pomorandže i jogurt, pa na kraju i mešavinu brašna.

Umešati smokve i pinjole. Ili, ako nema pinjola, a ja ih nisam imala, neke orahe. I dodati seme komorača.

Prebaciti u modlu za kuglof i peći oko pola sata do 40 minuta. Po vađenju iz rerne pustiti da se prohladi desetak minuta u modli, pa izvrnuti.

Ako ne uzađe pravilan kuglof, napraviti čokoladnu glazuru, pa ga malo zalepiti.

Ovaj je kuglof bolje praviti u modli sa ravnim ivicama. Ja sam ga stavila u onu sa šarom i zalepio se. Palenta ne dozvoljava da se testo dobro utisne u modle koje imaju šare. Sledeći put ću se toga setiti, nadam se.








  • 1 cup unbleached all-purpose flour
  • 1⁄2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1⁄2 teaspoon grated orange zest
  • 1⁄2 cup low-fat or whole milk yoghurt, room temperature
  • 12 dried Calmyrna figs, tough stems removed, coarsely chopped
  • 1⁄3 cup pine nuts, toasted and cooled
  • 1 tablespoon fennel seeds
For the glaze

  • 4 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 1/3 cup heavy cream



1. Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust it with flour, knocking out any extra. Combine the flour, cornmeal, baking powder, baking
soda, and salt in a medium mixing bowl.

2. Combine the butter and 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.

3. With the mixer on low speed, beat the eggs in, one at a time, scraping down the sides of the bowl after each addition. Stir in the orange zest and yogurt. Stir in the flour mixture, 1⁄2 cup at a time, until just incorporated. Stir in the figs, pine nuts,
and fennel seeds.

4. 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 into the cente comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, then turn it right side up on a rack to cool completely. 

5. Place the chocolate and butter in a heatproof bowl. Heat the cream in a small
saucepan over medium-high heat until it comes to a boil. Pour the cream over the chocolate and butter and let stand for 5 minutes. Whisk until smooth.


6. Pour the warm glaze over the cake, letting it drop down the sides.

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




This is thirtieth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that 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 flavour.


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











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