Banana,djumbir i lešnik kolač * Banana, ginger and Hazelnut Cake

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• Scroll down for Recipe in English
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• Mislilim da svi znate kako brzo sazreju banane, bez obzira što ste birali baš takve da duže traju. Ja ne marim, Onda takve ostavim da baš potamne, pa mi dobro dodju za razne kolače, banana hleb , mafine a u krajnjem slučaju napravimo banana milkšejk koji svi volimo.

Ovo mi je posebno dobra  kombinacija sa djumbirom i lešnicima. Svakako ukus banane je dominantan ali ostali sastojci se takodje osete.

Sastojci

250 g putera, na sobnoj temperaturi

1 1/2 šolja šećera

4 jaja

2 kašićice vanila ekstrakta

4 prezrele banane, oko 2 šolje kad su oljuštene

2 kašičice sode bikarbone

2 kašičice praška za pecivo

1)2 šolje vrućeg mleka

3 šolje brašna

1 Kašika djumbira u prahu

100 g mlevenih lešnika ( pola u testo, pola na fil)

Fil

50 g putera, na sobnoj temperaturi
3 šolje šečera u prahu
3 Kašike soka od limuna
1/2 Kašike vruće vode

Prriprema

Predgrejemo rernu na 170°C. Namastimo i nabrašnamo tepsiju 23 cm prečnika. Ja sam koristila silikonsku u kojoj obićno pečem hleb. Kad pečem u silikonskoj tepsiji ja samo namastim.

Umutimo puter i šećer da bude kremasto.Dodjemo jedno po jedno jaje i sve dobro izmešamo

Dodamo vanilu i banane

U toplom mleku umutimo sodu bikarbonu pa dodamo u prethodnu smesu i dobro umešamo.

Dodamo brašno djumbir u prahu i prašak za pecivo, mešamo ručno i pazimo da ne premešamo

Sipamo u pleh i pečemo, 50 minuta

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Ostavimo da se potpuno ohladi pa premažemo filom.

Fil je jednostavan dobro izmešamo sve sastojke iz liste i premažemo

Pospemo mlevenim lešnikom

Ovaj kolač

 možete smrznuti (bez fila), a u frižideru čuvati dva tri dana.
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Banana Cake with ginger and hazelnuts

we all have then :Bananas that eipw sooner than we anticipated. In that case I let them rioe all the way. Than we make cakes, muffins or milkshake

IThis cake is nice and moist

• 250g butter, at room temperature
• 1½ cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 4 very ripe bananas, peeled and mashed (about 2 cups)
• 2 tsp baking soda
• ½ cup hot milk
• 3 cups flour
• 2 tsp baking powder

Lemon Icing:

• 50g butter, at room temperature
• 3 cups icing sugar
• 3 tbsp lemon juice
• ½ tbsp hot water
• 1 TBS ginger grinded
• 100 g ground hazelnuts (half in dough, half on icing)
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• Preheat oven to 170°C fanbake. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled 425g tuna cans are perfect – just make sure they don't have a plastic coating inside) or 12 muffin tins.

  Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.

  Dissolve baking soda in hot milk, add to mixture and stir to combine.

  Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix. 

  Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.

  To make the Lemon Icing, beat together butter, icing sugar, lemon juice and hot water until creamy. Spread over cake.
    Sptinkle wizh hazelnuts