Kolač od badema | Almond cake

(scroll down for English)

Ovo je improvizirani recept iz knjige Jerusalem, Yotama Ottolenghija i Samija Tamimija. U original receptu ovaj kolač je imao preljev od sećernog sirupa koji se prelije preko pečenog kolača. Kako ja nešto nisam ljubitelj tih sirupa, ja sam ga izbacila. Uz još poneku izmjenu dobila sam kolač koji se odlično slaže uz šolju kave ili čaja. Ja sam ga pila uz 'ladnu limunadu. Iz te knjige sam radila i helbeh, tradicionalni bliskoistočni recept. Ovaj recept je izasao u posljednjem broju online časopisa  Best Food Magazin 24Kitchen Serbia. Prelistajte novi broj i pogledajte šta vam je uredništvo pripremilo. Ovaj recept možete pronaći na stranama 70-73.

Sastojci:

3/4 šolje kokosovog ulja

3/4 smeđeg šećera

sok od jednog limuna i 4 narandže

2 1/2 šolje mljevenih badema

5 jaja

3/4 šolje pirovog brašna

Priprema:

1. Zagrijati pećnicu na 180 C. 

2. U posudi mikserom umutiti šećer i ulje te postepeno dodavati jedno po jedno jaje. Uliti sok od limuna i narandže te ubaciti mljevene bademe i brašno.

3. Miksati dok se sve ne sjedini, uliti u kalup obložen papirom za pečenje te peći 40-45 minuta.

4. Po vrhu sam posula sjeckane bademe i malo mljevenog rogača (nije obavezno).

~~~~~~~~~~~ English ~~~~~~~~~~~

Almond cake

This is an improvised recipe from the book Jerusalem by Yotam Ottolenghi and Sami Tamimi. The original recipe of this cake had sugar syrup that is poured over the cake. As I'm not a fan of these syrups, I skipped this step. With few other modifications I got a cake that is an excellent match with a cup of coffee or tea. This recipe was published in the latest issue of the online magazine Best Food Magazine 24Kitchen Serbia.
 

Ingredients:
4/3 cups of coconut oil
4/3 brown sugar
juice of one lemon and 4 orange 
2 1/2 cups ground almonds
5 eggs
4/3 cups of spelt flour
 

Preparation:
1. Heat the oven to 350 F.
2. In a bowl, whisk the sugar and oil and gradually add the eggs one by one. Pour the lemon and orange juice and add ground almonds and flour.
3. Mix until all is combined, pour into a mold lined with baking paper and bake for 40-45 minutes. I sprinkled chopped almonds and carob over the top (optional).

--
ae!