Čokolada,badem i kruška kolač * Chocolate, almond and pear Cake

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Pa i zimi moramo peći kolače. Najviše volimo bobičasto voće, kojeg kao ni mnogih drugih vrsta, sada u našem voćnjaku nema. Ima da se nadje u prodavnicama ali uvozno , ko zna odakle i gde je sazrelo. Imam ga i  u zamrzivaču ali ga trošimo štedljivo..zima je tek počela

Kruške jabuke, pomorandže i limun i rabarbara su još uvek prisutne

Kolač od čokolade i kruške onda. Kruška onako da doda ukus i malo zavara trag :)

Originalan Recept OVDE

Sastojci

Za kruške

4 tek zrele kruške

35 g putera

2 Kašike mekog smedjeg šećera

1 pomorandža, rendana korica

Za kolač

100 g mlevenih badema

100 g samodizajućeg brašna ( ili običnog sa dodavanjem po jedne kašičice praška za pecivo i bikarbone

25 g kakao

150 g omekšalog putera

150 g sitnog šećera

2 jaja

malo mleka

Šećer u prahu za posipanje

Priprema

Predgrejemo rernu na 170 stepeni C

Namastimo okrugao pleh za kolač i pokrijemo dno koje se vadi pek papirom

Oljuštimo kruške i isečemo na četvrtine. 

Zagrejemo puter u tiganju pa ih propržimo, nekoliko minuta, u smedjem šećeru i dodamo rendanu koricu pomorandže. Kada se šećer rastopio, ostavimo sa strane

Umutimo šećer i puter , pa dodajemo jedno po jedno jaje miksajući. U posebnoj činiji umešamo, brašno, sodu bikarbonu, kakao i  prašak za pecivo
 Izmedju dodajemo po kašiku brašna i mlevenih badema. Dodamo jako malo mleka , testo če biti retko.

Sve dobro izmešano , sipamo u pleh. Naredjamo odozgo kruške i prelijemo puterom u kome su se pržile

Pečemo 45 minuta  i ostavimo u plehu da se malo ohladi

Najukusnije je toplo , posuto šečerom u prahu

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Chocolate, almond  and pear cake

Yes we do bake cakes in the winter. We really prefer berry fruit but there is none in our garden. Still some apples , pears and oranges and of course rhubarb and lemon

We do have some in the freezer, but are saving it as winter has just starting

However this is yum too and because it is with fruit we do not feel quilty!

Ingredients

For the pears

• 4 just-ripe pears
• 35g butter
• 2 tablespoons soft brown sugar
• Finely grated zest of 1 orange

    some Icing sugar for sprinkeling

For the cake

• 100g ground almonds
• 100g self-raising flour
• 25g cocoa powder
• 150g butter, softened
• 150g caster sugar
• 2 large free-range eggs
• A splash of milk

Create

Preheat the oven to 170°C/Gas 3. Butter a 20cm springform cake tin and line with baking parchment.

Peel, quarter and core the pears. Melt the butter in a frying pan over a medium heat. Add the brown sugar and orange zest and stir until the sugar has dissolved.

Add the pears and cook them gently for a few minutes, turning frequently, until completely tender. Set aside. For the cake, combine the ground almonds, flour and cocoa powder and set aside.

Beat the butter and sugar together with a handheld electric whisk or in a mixer for several minutes until very light and fluffy.

Beat in the eggs, one at a time, adding a spoonful of the almond mix with each. Fold in the remaining almond mix, with a large metal spoon or spatula, then stir in a little milk to get a mixture with a soft dropping consistency.

Spread this cake mixture in the prepared tin and arrange the pears on top, finishing them off with any buttery, sugary juices still in the pan.

Bake for about 45 minutes, or until a skewer inserted into the centre of the sponge comes out clean. Leave to cool slightly in the tin.

Serve slices of the cake, sprinkles of Icing sugar .

Original recipe HERE