Potrebni sastojci:
- 1 šolja (240 ml) sojinog mleka
- 1 kašikica sirćeta
- 2 veće jabuke iseckane na kockice
- 1 limun - i sok i narendana korica
- 2 šolje, plus još dve kašike brašna
- 2 kašikice praška za pecivo
- 1 kašikica Garam masale
- 1/2 kašikice cimeta
- 1/4 kašikice đumbira u prahu
- 3/4 šolje smeđeg šećera
- 1/2 šolje kokosovog ulja (slobodno staviti duplo manje, jer je kolač bio podosta masan)
- 1 kašikica ekstrakta vanile
Za preliv:
- 1/4 šolje margarina
- 3/4 šolje šećera u prahu
- 1 kašikica ekstrakta vanile
- 2-3 kašikice ruma
Rernu zagrejati na 180°C. Podmazati kalup za kuglof. Pobrašnjaviti ga. Pošto sam koristila silikonski kalup za koji se nikad nijedan kolač nije zalepio, posula sam smeđi šećer umesto brašna, pa sam dobila blago karamelizovanu koricu kuglofa.
Pomešati sojino mleko sa kašikicom sirćeta i ostaviti sa strane.
Limunu bi sad trebalo narendati koricu, a ja to više ne radim. Kupila sam onomad u Zagrebu rendanu koricu limuna u kesici, i samo istresem iz kesice, ne brinem je li prskano ili ne. Mislim, nije baš da im verujem da je organski limun, ali tako piše. Iscediti sok iz limuna. Jabuke oljuštiti, iseckati i odmah politi sokom od limuna da ne bi potamnele.
Pomešati brašno sa praškom za pecivo, garam masalom, cimetom, đumbirom i koricom limuna.
Sada onom sojinom mleku u koje je dodata kašikica sirćeta, dodati šećer, ulje i ekstrakt vanile.
Sjediniti sam suve i mokre sastojke i umešati jabuke. Ubaciti smesu u kalup i peći oko 45 minuta.
Glazuru napraviti dok se kolač peče. Originalno je glazura od putera koji se krčka dok ne dobije orašastu aromu...samo onda kolač više nije posan, pa sam ovaj deo preskočila. Stavila sam u kokosovo ulje prah šećer i malo ruma i to prelila preko kolača. Nije nešto posebno, ali je poslužilo svrsi.
- 1 cup Almond Milk (or regular milk)
- 1 teaspoon Vinegar
- 2 large Apples (finely chopped)
- 2 Limes Zest and Juice (separately)
- 2 cups + 2 tablespoons All Purpose Flour or Maida
- 2 teaspoons Baking Powder
- 1 teaspoon Garam Masala powder
- 1/2 teaspoon Cinnamon Powder
- 1/4 teaspoon ground Ginger
- 3/4 cup packed Brown Sugar
- 1/2 cup Canola Oil
- 1 teaspoon pure Vanilla Extract
for the brown butter rum sauce
- 1/4 cup Butter
- 3/4 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2-3 tablespoons Dark Rum
1. In a bowl mix together almond milk (or regular milk) and vinegar and set aside while you prepare the rest of your ingredients.
2. Add lemon juice to chopped apples to make sure they don’t oxidise and turn brown.
3. Grease your bundt cake pan well, making sure to get the crevices. Pre-heat oven to 180 degrees.
4. In a large bowl, whisk together flour, baking powder, garam masala, cinnamon powder, ginger and lime zest. In another bowl, whisk together the almond milk and vinegar mix, brown sugar, oil and vanilla extract.
5. Now pour the wet ingredients into the dry ingredients and mix till combined well. Fold in the chopped apple, and pour the mixture into the greased bundt cake pan.
6. Bake for 45-50 minutes till a skewer inserted into the middle of the cake comes out clean. Start checking the cake around the 40-minute mark.
7. While the cake is baking, make the glaze. Heat butter in a pan. It should start foaming and frothing and will start browning. You should start smelling a nutty flavour. Once the butter is a golden brown, switch off the flame and pour the butter through a sieve into a bowl. Whisk in the powdered sugar, vanilla and rum till the mixture is smooth. Set aside till the cake finishes baking.
Once the cake is baked, invert it onto a plate or baking sheet. Drizzle the glaze over the cake and let it sit for 10-15 minutes. Serve warm. The cake can be stored uncovered for up to 2 days.
No comments:
Post a Comment