#BundtBakers Karkadeh Bundt Cake with Mascarpone Lavender Filling

#BundtBakers je mala grupa ljubitelja kuglofa koja svakog meseca pravi kuglofe na neku temu, koju smisle članovi grupe. Ovog meseca tema je bila kuglof sa jestivim cvećem. Imam već neko vreme jestive cvetiće lavande, od kojih sam pravila jedan kuglof već. A ovih dana sam pročitala i super post o kuglofu sa hibiskusom, pa sam rešila da ispečem kuglof sa oba cveta i još pri tom u cvetnom kalupu. Moglo bi se reči da je ovo trostruki cvetni kuglof.

Karkadeh je egipatski naziv za čaj od hibiskusa i ja sam dobila karkadeh jako davno od čoveka sa kojim sam radila i kome sam se divila. Na žalost, moj kuglof nije ispao pink, nisam baš sigurna zbog čega, jer je hibiskus bio pustio baš lepu boju. Kolač je veoma aromatičan i miris lavande se širi, a ukus nije jak. Meni se veoma svidelo punjenje od sira, mada kolač nije porastao koliko sam se nadala.

Dve su stvari još ispale onako kako se nisam nadala - prvo, na žalost kolač nije postao divno pink u sredini, kako je obećano u postu koji mi je bio inspiracija. Ne znam šta je po sredi, ali ću sigurno gurati hibiskus i u sledeći neki kuglof, jer baš želim da postignem taj Vau pink! efekat. Drugo - cvetići lavande su mi pobegli iz sira! Zamislite to! Tome se nikako nisam nadala. Ukus i miris su ostali.

• 6 kašika soka od limuna
• 2 šolje šećera
• 1 1/4 šolje mleka
• 2 šolje karkadeh čaja (listova suvog hibiskusa)
• 230 g putera, sobne temperature
• 5 većih jaja, sobne temperature
• 3 šolje brašna
• 1 1/2 kašikica praška za pecivo
• 1/2 kašikice sode bikarbone
• 2 kašikice rendane korice limuna
• 1 kašikica soli

Za punjenje od Mascarpone sira, dobro promešati:

• 1 šolja Mascarpone sira
• 1 jaje
• 1/3 šolje šećera u prahu
• 1 kašikicu ekstrakta vanile
• 1 kašikicu suvih cvetova lavande

Glazura:

• 4 kašike limunovog soka
• 2 do 2 1/2 šolje šećera u prahu.

Zagrejati rernu na 175°C. Namastiti i pobrašnjaviti kalup i staviti ga u frižider.

Pomešati rendanu koricu limuna sa šećerom i ostaviti sa strane.

Limunov sok i mleko pomešati u nekoj šerpici i lagano zagrevati. U to dobro umešati listove hibiskusa i polako dovesti do ključanja. Dobiće se surutka obojena hibiskusom. Skinuti sa varte i ostaviti dvadesetak minuta, pa procediti. Listovi hibiskusa će upiti tečnost, pa uh treba dobro pritisnuti pri ceđenju. Treba iscediti oko 1 šolje tečnosti, što je 240 ml. Ako se ne dobije toliko, treba dodati mlakog mleka.

Puter dobro izmiksati sa mešavinom šećera i rendane limunove korice. Ovome dodavati jedno po jedno jaje i svako dobro umiksati.

Prosejati brašno sa praškom za pecivo, sodom bikarbonom i solju.

Dodavati naizmenično brašno i hibiskusom obojeno mleko u smesu sa puterom.

Kad je sve dobro izmiksano, prebaciti pola smese u kalup.

Rasporediti fil od Mascarpone sira po sredini smese i preko nje presuti ostatak smese. Poravnati odgore špatulom i staviti da se peče. Posle oko 40 minuta, proveriti dugačkom čačkalicom da li je kolač gotov. Proveravati bliže ivicama, je u sredini će smesa uvek biti tečna.

Ostaviti kolač da se prohladi u kalupu desetak minuta, pa ga izvrnuti na žicu da se hladi.

Smešati glazuru i preliti je preko ohlađenog kolača, pa posuti cvetovima lavande.

Karkadé (/ˈkɑːrkədeɪ/ KAR-kə-day; Arabic: كركديه‎, [kæɾkæˈdeː]) is another name for hibiscus tea, which is served hot or chilled with ice. It is very popular in some parts of North Africa, especially in Egypt and Sudan; hibiscus from Upper Egypt and Sudan is highly prized in both countries.

I got the inspiration for this cake, from a wonderful blog Brooklyn Homemaker.

• 6 tablespoons of lemon juice
• 2 cups sugar
• 1 1/4 cups milk
• 2 cups of karkadeh (dried hibiscus flowers)
• 2 sticks unsalted butter, at room temperature
• 5 large eggs, at room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons of lemon zest
• 1 teaspoon salt

For Mascarpone filling put together:

• 1 cup Mascarpone cheese
• 1 egg
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lavender flower

Glaze:

• 4 tablespoons of lemon juice
• 2 to 2 1/2 cups confectioners’ sugar, sifted.

Heat oven to 175°C. Generously grease and flour a bundt pan and refrigerate.

Juice lemons. Whisk lemon zest and sugar together in the bowl. Combine lemon juice and milk in a small saucepan and bring to a low simmer. Stir in karkadeh (hibiscus flowers), bring back to a simmer, and remove from heat. Press the hibiscus flowers down so they’re mostly covered in liquid, and steep for 15 or 20 minutes. (They’ll swell and appear to absorb the liquid) Once they’ve steeped, use a fine mesh strainer and a spoon to press the liquid out of the hibiscus flowers into a measuring cup. Measure 1 cup of liquid total. If you’re a little short you can supplement with more buttermilk.

Add butter to lemon zest and sugar and cream on high with a paddle attachment for about 5 minutes, or until very light and fluffy. Mixing at medium speed, add eggs, one at a time, scraping down the sides of the bowl between additions.

Sift together flour, baking powder, baking soda and salt in a bowl. Add flour and buttermilk mixtures alternately to butter mixture, beginning and ending with flour. Pour half of a batter into a bundt pan.

Spread evenly Mascarpone filling in the centre all around the bundt. 

Pour another half of a batter into a bundt pan, smooth top, and bake for 55 minutes to 65 minutes. Do a toothpick test: after about 40 minutes in the oven stick in a toothpick in the cake close to the edge (not to touch a Mascarpone filling). If the toothpick comes out with pieces of cake stuck to it – it still needs time in the oven. Check in back in 10 minutes. When the cake is ready toothpick will come out dry. Let cool in a bundt pan for 15 or 20 minutes before turning out onto the rack to cool completely.

Make the glaze:
Combine 4 tablespoons of lemon juice with confectioners’ sugar and whisk until smooth. Pour over top of cooled cake and allow glaze to drizzle down the sides. Sprinkle with some dried lavender flowers.

Two things went out the way I didn't expect - first, unfortunately, the cake did not become a beautiful pink in the middle, as promised in a post that was my inspiration. I do not know what happened.  I will try again with hibiscus because I just want to get that Wow pink! effect.  And flowers of lavender escaped from the cheese mixture! Imagine that! I was not hoping for that. The taste and the fragrance remained.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Our host this month: Wendy Klik

• Almond Lavender Plum Bundt from Food Lust People Love
• Chocolate Lavender Bundt from Sweet Sensations
• Eggless Gulkand Bundt Cake from Sneha's Recipe
• Elderflower Pound Cake with Lemon - Elderflower Glaze from The Queen of Scones
• Hibiscus Tea Bundt Cake from Merce´s Cake
• Karkadeh Bundt Cake with Mascarpone Lavender Filling from Katin Špajz
• Lavender & Olive Oil Bundtlettes from I Love Bundt Cakes
• Lemon & Lavender Ricotta Bundt Cakes from Living the Gourmet
• Orange Blossom Bundt from A Day in the Life on the Farm
• Roses and Pistachios Bundt Cake from Nunca es demasiado dulce
• Violets Bundt Cake from Paty Co. Candy Bar

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