23/11/15

Soft pumpkin cake with marron glacé - Torta morbida di zucca con marron glacé - Mekani kolač od buče s marron glacé



Last weekend I made this cake with the pumpkin puree and some marron glacé crumbles that remained in sugar syrup after I've finished to caramelise last fresh chestnuts (I have deep frozen some too, but I don't want to scare Mr.M!!!). The combination of these two flavours is really perfect. I'm already thinking about an new recipe without "white flour", because I'd like to get more rustic texture and flavour. One medium size kabocha pumpkin is enough for tasty and dense soup for four people and for one small cakeThis cake remains fresh and soft for few days and it's perfect with a cup of coffee!
Lately I've started to prepare all cakes and cookies using half of the ingredients, otherwise half of the cake get often eaten unwillingly. I never trow away food, because I really hate wasting food. As already said several times, it is too precious and there is too many people still starving in the world. We are very fortunate, food even become our hobby!
So cook what you can eat and if it's too much anyway, recycle your meals, I always do it! And you can also give it to someone and make other people happy too!










SOFT PUMPKIN CAKE WITH MARRON GLACE'

for 18∅ cm big baking tray
125 gr of flour
25 gr of corn or potato starch
140 gr of pumpkin puree
90 gr of brown cane sugar
70 ml of olive oil
3 tablespoons of sugar syrup with chestnut crumbles (leftovers from caramelised chestnuts)
1 egg
baking powder
1/2 teaspoon of mixed spices (cinnamon, nutmeg, ginger and cloves)
a pinch of salt

Mix the egg and cane sugar and when the cake batter becomes puffed add pumpkin puree and continue mixing. Incorporate in the cake batte flour, starch, spices, baking powder and a pinch of salt. At the end add olive oil and mix well.
Butter and flour the baking tray and pour the cake batter into it.
Bake in preheated oven at 180°C for about 25-30 minutes. After 20 minutes insert the toothpick in the cake and if it gets out dry and clean the cake is ready.
Let the cake cool down in the baking tray.







TORTA MORBIDA DI ZUCCA CON MARRON GLACE’

per lo stampo del diametro di 18∅ cm
125 di farina “00”
25 gr di amido di mais o fecola di patate
140 gr di purea di zucca
90 gr di zucchero di canna
70 ml di olio di oliva
3 cucchiai dello sciroppo di zucchero con pezzetti di castagne (l’avanzo della preparazione dei marron glacé)
1 uovo
lievito per dolci
1/2 cucchiaino di spezie miste (cannella, noce moscata, zenzero e chiodi di garofano)
un pizzico di sale

Mixare l’uovo con lo zucchero e quando l’impasto diventerà gonfio aggiungere la purea di zucca e continuare a mixare. Incorporare la farina, l’amido, le spezie, lievito e un pizzico di sale. In fine aggiungere l’olio di oliva e lo sciroppo di zucchero con i marron glacé e mescolare bene l’impasto.
Imburrare e infarinare bene lo stampo e versarci l’impasto.
Cuocere nel forno preriscaldato a 180°C per circa 25-30 minuti. Trascorsi i 20 minuti inserire uno stuzzicadenti nel dolce e se estraendolo rimane asciutto e pulito significa che il dolce è pronto.
Lasciare raffreddare il dolce nello stampo.




MEKANI KOLAČ OD BUČE S MARRON GLACE’

za pleh promjera 18∅ cm
125 gr mekog brašna
25 gr škrobnog brašna (kukuruznog ili krumpirovog)
140 gr pirea of buče
90 gr smeđeg šećera od trske
70 ml maslinovog ulja
3 žlice šećernog sirupa s komadićima kestena (ostatak od carameliziranja kestena za marron glacé)
1 jaje
prašak za pecivo
1/2 žličice mješanih začina (cimet, muškatni oraščić, đumbir, klinčić)
prstohvat soli

Miksati jaje sa šećerom i kada biskvitna masa naraste dodati pire od buče i nastaviti miksati. Dodati brašno, škrobno brašno, začine, prašak za pecivo i prstohvat soli i sve skupa miksati. Na kraju dodati maslinovo ulje i sirupa od šećer s komadićima kestena i dobro izmiksati.
Namazati pleh maslacom i posuti brašnom i u pleh uliti biskvitnu masu.
Peći u zagrijanoj pećnici na 180°C oko 25-30 minuta. Nakon 20 minuta ubosti čačkalicu u kolač i ako ona izađe suha i čista kolač je gotov.
Ostaviti da se kolač ohladi u plehu.








4 commenti:

  1. Ja imam skroz novu foru za smanjivanje recepata, nas je dvoje pa sve smanjujem na količinu jednog jajeta. Malo je matematički zahtjevnije ali sad sam već navikla.
    Kuglof odlično izgleda.

    RispondiElimina
    Risposte
    1. Petra, hvala na posjeti!
      Drago mi je da nisam jedina matematičarka u kuhinji.
      Kuglof je bio odličan, obavezno probaj, ovaj put možeš preskočiti računanje!

      Elimina
  2. Baš volim atmosferu na tvojim fotkama... Divan kolač! :)

    RispondiElimina
  3. Draga Mimi,
    to me jako veseli!!! Hvala na lijepim riječima!

    RispondiElimina