U kuhinji s La Tartine Gourmande: Preokrenuti kolač od jabuka, kefira, maslinovog ulja i lješnjaka/Cooking with La Tartine Gourmande: Seasonal upside down Apple cake

Please, scroll down for recipe in English

Ovaj kolač od jabuka, kao i sve ostalo što smo M. i ja isprobali od Bée, nas je oduševio!

Tijesto kolača je uobičajeno tijesto rađeno na principu voćnih pita naših baka (čaša ulja, čaša šećera, 2 čaše brašna, čaša jogurta). 

Od originalnog recepta izmijenila sam slijedeće: dodala sam veću količinu maslinovog ulja, smanjila sam dozu jabuka, umijesto oraha stavila sam lješnjake, a umijesto jogurta koristila sam kefir. Naime, već dulje vrijeme koristim Tibetansku gljivu (hvala Nina!) i obožavam njen kiseli okus. Osim što je zdrava pa je jedem na tone sa žlicom, od nje možete napraviti kruh, ali i kolače. Odlična mi je u kombinaciji s biskvitnim tijestima koja ispadnu meka i pahuljasta, a kada se kolač ohladi, biskvit nije ni malo suh. Ako nemate Tibetansku gljivu (sve o njenoj ljekovitosti i kefiru koji stvara možete pročitati na internetu), ili ne možete kupiti kefir, možete koristiti običan tekući jogurt u ovom receptu.

Ovog puta koristila sam samo 2 manje jabuke i poslagala sam ih u obliku cvijeta na dno kalupa. Drugi puta ću koristiti više jabuka, tako da ću ih prvo poredati poput cvijeta na dno kalupa, a preko toga dodati još sloj jabuka po cijelom kalupu, potom preliti tijestom.

Pravi sezonski receptić koji bih preporučila svakome! Kod nas hvala Bogu jabuka uvijek ima :)

Ovo je moja verzija ovog kolača. 

Original recept možete pogledati ovdje.

Preokrenuti kolač od jabuka, kefira, maslinovog ulja i lješnjaka

(za 1 kolač, 24 cm)

      Potrebni sastojci:

·         3 jabuke srednje veličine, oguljene i narezane na tanke ploške

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·         2 žlice maslaca

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·         1/4 žličice  cimeta u prahu

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·         130 g kristal šećera + 2 žlice kristal šećera

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·         50 g mljevenih lješnjaka, prženih

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·         120 ml kefira ili jogurta

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·         120 ml maslinovog ulja

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·         240 g glatkog pšeničnog brašna + još ukoliko je potrebno

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·         3 cijela jaja

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·         2 žličice praška za pecivo

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·         1 žličica sode bikarbone

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·         1 žličica bourbon vanilije u prahu

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·         prstohvat soli

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       Priprema:

·         Zagrijte pećnicu na 180°C. Kalup za pečenje torti premažite u tankom sloju s otopljenim maslacem, a potom pospite s malo brašna. Otresite ostatak brašna. Ostavite sa strane.

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·         Lješnjake stavite na papir za pečenje pa ih popecite u pećnici ili u bržoj varijanti na tavici bez dodatka ulja. Sameljite ih u blenderu.

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·         Jabuke operite, ogulite pa narežite na tanke ploške. Jabukama ne morate odstraniti sredinu, dovoljno je izvaditi samo koštice.

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·         U široj tavi rastopite maslac s cimetom i šećerom pa na to poslažite kriške jabuka. Neka se kuhaju oko 2-3 minute sa svake strane. Nemojte da se raspadnu u kuhanju. Ovisno o vrsti jabuka, neke će odmah biti mekane, a neke će trebati kuhati dulje.

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·         Kriške jabuka poslažite po dnu pripremljenog kalupa.

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·         U većoj zdjeli, izmiksajte kefir s šećerom. Dodajte vaniliju, jaja, maslinovo ulje. Stalno miksajući dodajte malo po malo brašna, sol, prašak za pecivo i sodu bikarbonu. Na kraju silikonskom lopaticom umiješajte lješnjake.

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·         Ulijte pripremljeno tijesto preko jabuka pa pecite oko 20-30 minuta. Provjerite čačkalicom da li je kolač pečen prije nego ga izvadite iz pećnice.

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·         Ostavite kolač da se ohladi, a potom ga izvadite iz kalupa i poslužite.

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English version

We were absolutely thrilled with this seasonal apple cake. There is no doubt that whatever Béa makes is fantastic! This cake is one of the many yummy things I tried.

I made this cake with some changes. I use hazelnuts instead of nuts and instead of yogurt I use kefir. I love kefir in the cake batter – it makes the cake so yummy and soft.

You need to try this cake! Adapted from La Tartine Gourmande.

 Upside down Apple cake with Olive oil, cinnamon and hazelnuts

(makes 9-inch round mold)

      You need:

·         3 medium-sized apples, peeled and thin sliced

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·         2 tbsp butter

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·         1/4 tsp cinnamon

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·         130 g + 2 tbsp granulated sugar

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·         50 g  hazelnut meal

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·         120 ml kefir or yogurt

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·         120 ml olive oil

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·         240 g all-purpose flour + more if needed

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·         3 whole eggs

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·         2 tsp baking powder

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·         1 tsp baking soda

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·         1 tsp bourbon vanilla powder

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·         pinch of salt

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       Steps:

·         Preheat the oven at 350 F (180°C). Butter a round 9-inch mold.

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·         Place the hazelnuts on a baking sheet and roast them until fragrant (about 7 minutes). Remove and cool them; chop coarsely and set aside.

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·         Wash the apples and slice them finely. Do not core them, but remove the seeds.

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·         In a non-stick frying pan, heat 2 tbsp butter on medium heat and add the apple slices with the cinnamon and 2 tbsp sugar. Toss well and cook for 2-3 minutes, or until slightly tender.

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·         Arrange the apple slices at the bottom of the mold.

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·         In a large bowl, pour the sour milk with the sugar. Add the vanilla, the eggs and then the olive oil. In the end, add flour, salt, baking powder and soda. Stirr in the batter hazelnut meal.

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·         Pour the batter over the apples and bake the cake for about 20-30 minutes, or until the toothpick inserted in the cake comes out dry.

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·         Let the cake cool and then unmold on a rack.

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

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