kuglof sa đumbirom i suvim borovnicama - Maple Syrup Gingerbread

Veliki kolač medenjak tipa (pravljen sa javorovim sirupom, tako da nije onoliko jakog ukusa kao kad se stavlja med), sa slasnim suvim borovnicama i kiselkastim prelivom od limuna - još je jedan kolač koji sam pravila za proslavu drugog rođendana Lidijine škole mjuzikla Eudven. 
Ovo je sedamdeseti po redu kolač koji sam napravila po kuvaru Cake Keeper Cake, i kao i svi koje sam napravila po ovoj knjizi - neobične je kombinacije ukusa, a tako poznatog ipak. Testo je malo suvkastije od onog koje očekujemo kod kuglofa, i mekše od onog za medenjake i sasvim malo lepljivo, kao kod svakog dobrog medenjaka. Suve borovnice su zadržale sočnost, a preliv od limuna mu daje onu resku osvežavajuću notu, koja iznenadi, privuče pažnju i zadrži ukus u sećanju.

Potrebni sastojci:

• 2 žumanca
• 1⁄4 šolje (60 ml) javorovog sirupa
• 1⁄2 šolje (120 ml) mlaćenice (pola šolje mlakog mleka sa pola kašike limuna)
• 1 1⁄3 šolje brašna (160 g)
• 1 kašikica sode bikarbone
• 1 kašikica mlevenog đumbira
• 1⁄2 kašikice cimeta
• 1⁄8 kašikice mlevenog karanfilića
• 1⁄4 kašikice soli
• 1⁄2 šolje (115 g) omekšalog putera
• 6 kašika šećera (75 g)
• 1 šolja (150 g) suvih borovnica

a za preliv:

• 2 kašike limunovog soka
• 1⁄2 šolje (55 g ) šećera u prahu

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

Žumanca, javorov sirup i mlaćenicu blago ulupati zajedno. U drugoj zdeli pomešati brašno sodu bikarbonu i začine.

Puter i sećer se baš dobro umute mikserom, sve dok smesa ne postane penasta. U ovu se smesu postepeno dodaju sastojci iz dve zdele koje smo pripremili - mešavina jaja i javorovog sirupa i mešavina sa brašnom. Na kraju se smesa miksa još pola minuta - minut, da se sigurno dobro sjedini, pa se u nju dodaju borovnice.

Smesa se preruči u kalup i peče oko 40 minuta. kads e izvadi iz rerne, ostavi se u kalupu desetak minuta, pa se preruči na rešetku da se ohladi.

Ajsing, iliti preliv sam napravila tako što sam prah šećer u bebi blenderu izblendala sa sokom od limuna. Prelivala sam ga preko vrućeg kolača. Posula sam odgore još po koju slasnu borovnicu i nekoliko jestivih latica ruža, tek da malo razveseli bojom.

For the cake

• 1 large egg yolk
• 1⁄4 cup pure maple syrup
• 1⁄2 cup buttermilk
• 1 1⁄3 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon ground cloves
• 1⁄4 teaspoon salt
• 1⁄2 cup (1 stick) unsalted butter, softened
• 6 tablespoons sugar
• 1 cup dried blueberries

For the icing

• 2 tablespoons lemon juice
• 1⁄2 cup confectioners’sugar

Make the cake

1. Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.

2. Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat. Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium mixing bowl.

3. 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.

4. With the mixer on medium-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.

5. Turn the mixer on low speed 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 for 30 seconds on medium speed. Stir in the blueberries.

6. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the icing

1. Whisk together the lemon juice and confectioners’ sugar. Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides. Let stand until the icing firms up, about 30 minutes. Cut into 9 squares and serve. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.


This is the seventieth recipe from Cake Keepers Cake cookbook, by Lauren Chattman, that I prepared and posted on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. I'm linking this post with Cookbook Countdown #26 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.