Kuglof od limuna i maslinovog ulja /Lemon & Olive oil Bundt Cake

Please, scroll down for recipe in English

Kuglof se nikada nije radio u mojoj kući u vrijeme blagdana, stoga mi je svaki novi recept za kuglof bio dvostruko zanimljiv, a njegov okus intrigantan.

Ovo je moja obrada jednog starog dalmatinskog recepta za kuglof s voćem koji sam prije dvije godine dobila od moje prijateljice i Mericine kolegice Ivane. Njena baka radila je kuglof s margarinom, ja sam umjesto margarina stavila manju količinu maslaca te dodala maslinovo ulje. Iako u originalnom receptu idu cijela jaja te dodatak soka i korice 1 limuna i 1 naranče, mislila sam da će se s delikatnim limunom bolje uklopiti bjelanjci koji će limunu dati da dođe do izražaja, i nisam pogriješila.

U svakom slučaju, ovaj kuglof se u mojoj kuhinji radi barem 2 puta godišnje, pred Uskrs i pred Božić :)

A kako je 15 studenog bio Nacionalni dan Kuglofa, ovaj receptić čekao je u folderu još od proljeća za objavu i skroz sam zaboravila na njega :)

Kuglof od limuna i maslinovog ulja

(za 1 kuglof, 16 cm)

      Potrebni sastojci:

      Za kuglof:

·         4 bjelanjka

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·         200 g kristal šećera

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·         120 g maslaca, rastopljenog

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·         120 ml maslinovog ulja

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·         2 žličice praška za pecivo

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·         2 limuna, sok i korica + 1 limun, oguljen i narezan na kockice za utisnuti u tijesto

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·         1/2 žličice arome vanilije

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·         400 g glatkog pšeničnog brašna

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·         2 dl punomasnog mlijeka

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       Za glazuru od limuna:

·         200 g šećera u prahu

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·         2 žlice soka od limuna

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·         1 ½ žlice korice od limuna

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      Priprema:

·         Zagrijte pećnicu na 170°C.

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·         Kalup za kuglof premažite maslacem u tankom sloju pa pobrašnite. Otklonite ostatak brašna.

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·         U većoj zdjeli pomiješajte brašno s praškom za pecivo. Ostavite sa strane.

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·         U drugoj zdjeli pomiješajte otopljeni maslac, maslinovo ulje i šećer. Miksajte dok smjesa ne postane lagano pjenasta, oko 1 minutu.

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·         Dodajte vaniliju, ribanu koricu i sok 2 limuna, mlijeko, jedan po jedan bjelanjak pa miksajte dok se svi sastojci ne spoje. Između svakog dodavanja sastojaka, miksajte oko 1 minutu.

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·         Na kraju dodajte brašno pomiješano s praškom za pecivo, stalno miksajući.

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·         Pripremljenu smjesu izlijte u kalup za kuglof.

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·         Ogulite 1 limun, narežite ga na manje kockice pa pulpu limuna utisnite u tijesto.

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·         Pecite 30-45 minuta ili dok kuglof ne uhvati žuto-zlatnu koricu. Prije nego ga izvadite iz pećnice, provjerite čačkalicom da li je pečeno.

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·         Izvadite kuglof iz pećnice, ostavite ga da se ohladi 10 minuta u kalupu, a potom ga izvadite. Pustite da se potpuno ohladi.

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·         Za glazuru: izmiješajte polovicu šećera u prahu s ostalim sastojcima pa stalno miksajući dodajite i ostatak šećera u prahu. Miksajte oko 5-7 minuta dok smjesa ne postane sirupasta. Prelijte kuglof glazurom počev od sradine prema krajevima, dopustite da se cijedi. Ostavite da se glazura stvrdne, oko 15 minuta.

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 English version

On November 15 was a National Bundt Day, so I give you old Dalmatian recipe for bundt Cake with olive oil and my favorite lemons. If you are lemon lovers, this Cake won't disappoint.

You can also combine lemons and oranges and if you don't have olive oil, you can use butter instead :)

Lemon & Olive oil Bundt Cake

(makes 1 small bundt cake, 6-inch)

      You need:

      For the Bundt cake:

·         4 egg whites

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·         200 g crystal sugar

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·         120 g butter, melted

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·         120 ml olive oil

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·         2 tsp baking powder

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·         2 lemons, juice and zest + 1 lemon, peeled and cutted into cubes, for batter

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·         1/2 tsp vanilla extract

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·         400 g cake flour

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·         200 ml milk

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       For the lemon glaze (optional):

·         200 g confectioner's sugar

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·         2 tbsp freshly squeezed lemon juice

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·         1 ½ tbsp grated lemon zest

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      Steps:

·         Preheat your oven to 340 F (170°C).

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·         Butter and flour bundt pan generously. Remove excess.

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·         In a large bowl combine flour with baking powder. Set aside.

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·         In another bowl combine butter, olive oil and sugar. Mix until foamy.

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·         Add vanilla, grated lemon zest and juice of 2 lemons, milk, egg whites and mix until all ingredients combine.

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·         Add flour with baking powder and mix well.

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·         Pour the batter into the prepared pan.

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·         Peel 1 lemon, cutt lemon pulp into cubes and press it into the batter.

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·         Bake 30-45 minutes, or intil crust become lightly golden yellow in color (or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached).

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·         Remove from the oven and cool for 10 minutes. Remove cake from bundt pan and cool completely.

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·         To make a glaze: Whish everything together until smooth, for about 5-7 minutes. Drizzle over the cake letting it run down the sides. Let the glaze set for about 15 minutes.

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P.S. For the measurements check out the kitchen chart!

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