kolač od griza sa suvim grožđem - Semolina and Yoghurt Cake

Vikend, za divno čudo, ne onoliko stresan koliko sam mislila da će biti. Terasa, moj cvetni projekat (cveće na donjoj slici zove se jadranska lepotica!), neke lepe knjige i ja. I ovaj, sasvim jednostavni kolač od griza - tek da se sećanja o nekim divnim davnim letovanjima u Grčkoj malo prodube.

Slične slatkiše možete pojesti posle obroka u grčkim tavernama. Griz i ukuvani limun sa šećerom, sa ili bez suvog grožđa. Ovim kolačem sam ispekla tačno tri četvrt knjige Cake Keeper Cake.

Meni se kolač veoma svideo - kiselkast i strašno sladak u isto vreme. Prohladila sam ga u frižideru i baš mi je prijao u ovo toplo prolećno popodne.

Za sirup:

• 3⁄4 šolje šećera
• 6 kašika vode
• 2 kašike soka od limuna
• korica jednog limuna, oguljena ljuštilicom za povrće u jednom komadu

Za kolač:

• 1 jaje
• 3⁄4 šolje griza
• 3⁄4 šolje šećera
• 7 kašika (100 g) putera, otopljenog, pa prohlađenog
• 1 šolja jogurta
• 2 kašike soka od limuna
• 1⁄4 kašikice praška za pecivo
• 1⁄2 šolje suvog grožđa

Upalite rernu na 170ºC. Pouljite u pobrašnjavite kalup.

Napravite sirup: šećer, vodu, sok od limuna i koricu limuna uskuvajte u malenoj šerpici. Smanjite vatru i krčkajte desetak minuta. Sklonite sa vatre i ostavite da se prohladi.


Pomešajte jaje sa grizom, šećerom i istopljenim puterom. Umešati jogurt i sok od limuna. Umešati sodu bikarbonu. Dodati grožđice.

Pripremljenu smesu ubaciti u kalup i peći oko pola sata, dok ne porumeni i čačkalica pokaže da je pečena i iznutra.

Ispečen kolač preliti prohlađenim sirupom. Kolač će upiti sirup. Pokriti kolač plastičnom folijom i ostaviti ga da odstoji makar pola sata. Skinuti foliju i pustiti da se ohladi skroz. Seći ga na šnite i služiti. 

Može se čuvati u frižideru do nedelju dana.

For the syrup:

• 3⁄4 cup sugar
• 6 tablespoons water
• 2 tablespoons lemon juice
• rind of 1 lemon, removed with a vegetable peeler in one piece

For the cake:

• 1 egg
• 3⁄4 cup quick-cooking Cream of Wheat®
• 3⁄4 cup sugar
• 7 tablespoons butter, melted and cooled
• 1 cup plain whole-milk yoghurt or low-fat yoghurt
• 2 tablespoons lemon juice
• 1⁄4 teaspoon baking soda
• 1⁄2 cup raisins

THIS GREEK SPECIALTY is something different, a syrup-soaked cake that is pudding-like in its moistness. But like many other cakes in this book, it is long-keeping and wonderful as a snack or for dessert, served with sweetened, softly whipped cream.
When I saw it could be made with my all-time favourite hot cereal, Cream of Wheat, I had to try a version of my own.

Make the syrup

1. Preheat the oven to 375ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.

2. Combine the sugar, water, lemon juice, and lemon rind in a small saucepan. Bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Remove the pan from the heat and let cool to room temperature.


Make the cake:

1. Whisk together the egg, Cream of Wheat, sugar, and melted butter until smooth. Stir in the yogurt and lemon juice. Stir in the baking soda. Stir in the raisins.

2. 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 in the centre comes out clean, 25 to 30 minutes.

3. Set the cake, still in the pan, on a wire rack. Slowly drizzle the cooled syrup all over the cake, letting it soak in. Cover tightly with plastic wrap and let stand until the syrup is absorbed about 30 minutes. Unwrap and let the cake cool completely.

4. Slice into squares and serve.

5. Keep uneaten squares in the pan, covered in plastic wrap, for up to 1 day at room temperature and for up to 1 week in the refrigerator.

This is seventy-fifth 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. 

     I'm linking this post with Cookbook Countdown #29 hosted by 
        Kitchen Flavours and Emily's Cooking (Makan2) Foray