Kolač ,banana,kisela pavlaka i badem

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Sastojci
250 grama omekšanog putera
2 šolje  šećera
Prstohvat soli
6 jaja
2 šolje izgnječene banane plus još dve isečene za nadev
2 kašičice vanile
1 šolja kisele pavlake
2 kašičice bikarbone
2 šolje fino izmlevenih badema
2 šolje  brašna
2 kašičice cimeta
Izgnječi banane i ostavi da stoje



250g butter soft
2 c sugar
Pinch of salt
6 eggs
2 c mashed ripe bananas (let sit for 20 min to get nice and brown after mashing) plus 2 to slice up for the filling
2 t vanilla
1 c sour cream
2 t baking soda
2 c ground almonds
2 c self raising flour
2 t cinnamon

Mash bananas and leave to go nice a brown.

Miksajte puter ,čećer i vanilu dok ne dobiju lepu svetlu žutu boju ,skidajući smeu sa činije

Cream the butter, sugar and vanilla until pale in colour, scraping the mixture around the sides a few times to incorporate well.

Dodajte jaja,jedno po jedno i onda dodajte i banane.Još jednom smesu dobro izmečajte.

Add the eggs one at a time then add the banana. Give the mixture another good scrape down the sides to mix well.

Izmešajte kiselu pavlaku i bikarbonu tako da nema grudvice i to dodajte u mešavinu banane
Whisk together sour cream and baking soda to remove lumps and then add to the banana mixture.

Ako vam se učini da je smesa malo razjedinjena ne plašite se ,to je zbog jaja

It may look a bit “split” looking – this is just because of all the eggs, don’t fret!).

Sipajte izmlevene bademe
Stir in ground almonds.

Prosejte brašno i cimet i dodajte u činiju.
Sift flour and cinnamon then fold into mix.

Ja ovo izmešam čistim rukama ali ne previse.
(I use clean hands here – this makes sure you get all ingredients mixed in really well, don’t over mix though).

Stavite u okrugli pleh u koji ste prethodno stavili na dno papir za pečenje.
Pecite na 180 stepeni Celzija 60 do 80 minuta.Ako vam se učini da će se kolač prepeći, stavite srebrnu foliju na vrh.Izvršite posle odredjenog vremena test s metalnom cevi koja treba da bude čista kad je zabodete i izvadite iz kolača

Place in lined spring form tin.
Bake on 180oC for 60-80 min. Cover the top with tinfoil if it starts to look brown. A skewer should come out clean. Cool.

Kad je kolač ohladjen ,prevrnite ga da donja stana bude gornja, to uvek lepše izgleda.Presecite kolač na pola

When cake is cool, turn upside down (presentation side is the flat side). Cut the cake in half. 

Premešajte sa gustom pavlakom i sečenim bananama ili sa dyemom od kajsije.Ja ga premađem i sa umućenim šećerom u prahu ako hoću da stoji nekoliko dana.Pospem sa rezanim pečnim bademom i ušećerenom korom pomorandže

Spread with whipped cream and sliced bananas (if you are going to use straight away yum! - or apricot jam and I use lemon icing (as seen in the picture) if the cake is going to sit for a day or two to keep it moist!) and sprinkle the top with icing sugar and I use roasted slithered almonds and candied peel.

 Premaz od limuna

1 belance
40 g istopljenog putera
Sok od dva limuna
Šećer u prahu oko 2 do 3 šolje

Promešajte belance i sok od limuna.Dodajte otopljen puter.Promešajte. Mešajući nastavite da dodajete
šećer u prahu .Kao što napisah koliko tačno, to zavisi koliko soka ste iscedili iz dva limuna .
Zbog toga što sadrži belance odlično ga možete koristiti za dekorisanje.

Ušećerena  kora
Oljušti koru dve pomorandže i dva limuna i onda je iseci tanko (julienne)
Stavi u šerpu sa 1/4 šolje šećera i 1/2 šolje vode.Pusti da vri dok voda ne ispari
Stavi koru na tanjir koji je pošećeren.Ostavi da se suši na suvom i hladnom mestu.



Lemon icing

1 egg white
40 g melted butter
Juice of 2 lemons
Icing sugar (roughly 2-3 cups)

Mix white and lemon juice together. Add melted butter and whisk. Keep adding sifted icing sugar with a whisk so that it becomes thick and spreadable (about 2-3 cups, depending on how much juice you get out of the lemon). It will become hard to whisk. Great to pipe with and spread. It will set nicely because of the egg white.


Candied peel

Peel 2 oranges and 2 lemons with a potato peeler. Then cut into julienne (thin slices). Put into a pot with ¼ c sugar and ½ c water. Boil this mixture until the water evaporates.

Place peel (that is now cooked) onto a plate of sugar and coat. Leave to dry in a cool dry place.