katin špajz: #BundtBakers Sesame Seed Bundt Cake

Thursday, September 21, 2017

#BundtBakers Sesame Seed Bundt Cake - kuglof sa susamom

Jednostavan, tj prazan kuglof zanosnog ukusa i mirisa na susam, kojim i obiluje. Idealan zalogaj za uz kafu ili čaj za ljubitelje suvljih kolača, mada mu je sredina divno meka, dok je korica samo malčice prhkavija. Semenke susama sasvim lagano hrskaju pod zubima, ali aroma susama ostaje na nepcu još dugo. Još jedan obično neobičan kolač, 53. po redu koji sam napravila po knjizi Cake Keeper Cekes.

Potrebni sastojci:

4 velika jajeta
1 kašikica ekstrakta vanile
1 kašikica hladno ceđenog susamovog ulja
1 1⁄2 šolja brašna
1 kašikica praška za pecivo
1⁄4 kašikice soli
3⁄4 šolje (170 g) putera
1⁄2 šolje tahinija
1 šolja šećera
6 kašika susamovih semenki

Uključite rernu na 160°C. Podmažite kalup za kuglof i pospite ga brašnom.

Pomešati brašno, prašak za pecivo i so. Susamovo ulje, ekstrakt vanile i jaja ulupati zajedno.

Mikserom umutiti tahini, puter i šećer dok ne postanu penasti. U ovu smesu, na manjem broju obrtaja miksera, umutiti trećinu mešavine sa brašnom, pola smese sa jajima, drugu trećinu brašna, pa ostatak i smese jaja i brašna. Na kraju mutiti još oko minut, da se sve dobro sjedini.

Umešati semenke susama, pa izliti u kalup i staviti da se peče oko 50 minuta.

Kad se izvadi iz rerne, ostaviti par minuta da se prohladi, pa prevrnuti.

Ja sam ga posula prah šećerom, a autorka knjige Cake Keeper Cakes, iz koje sam recept uzela, preporučuje da se posluži sa pošećerenim kriškama crvenog grejpfruta... Probali smo i tako. Veoma zanimljiva kombinacija ukusa, kao što je i za očekivati od recepta iz ove knjige.

Tahini, the Middle Eastern paste of ground sesame seeds that’s the “other” ingredient in hummus, baba ganoush, falafel and halva candy, is one of the ingredients of this simple but delicious bundt cake. With the addition of some sesame seeds and a teaspoon of sesame oil, this cake has extraordinary sesame aroma. This is an ordinary cake, perfectly soft, lightly crispy under your teeth, not too sweet. An excellent cake for snacks in school. This is fifty-third cake from Cake Keeper Cakes cookbook that I made.

4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon oriental sesame oil
1 1⁄2 cups unbleached all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened
1⁄2 cup well-stirred tahini
1 cup sugar
6 tablespoons sesame seeds

1. Preheat the oven to 325ºF. Butter the inside of a 9-inch by 5-inch loaf pan and dust with flour.

2. Combine the eggs, vanilla, and sesame oil in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium bowl.

3. Combine the butter, tahini, 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. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping once or twice to scrape down the sides of the bowl. Turn the mixer to low and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition.

After the last addition, mix on medium speed for 1 minute. Stir in the sesame seeds.

4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour, tenting the cake with foil after about 40 minutes if it looks like it is browning too quickly. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack to cool completely.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

Hosting this month (September 2017.): Wendy - A Day in the Life on the Farm