Mandarine, sirup kolač *Mandarin Syrup Cake

Scroll down for recipe in English

U zimsko vreme kad samo poneko voća uspeva u bašti , pokušavam da to i koristim. Mandarine su jedna od tih voćki.

Ovaj kolač je posebno dobar jer se ne koristi brašno niti mlečni proizvodi. Bude zaista mirisan i sočan , idealan uz poslepodnevno druženje , čaj ili kaficu.

Sastojci

Kolač

Oko 400 g mandarina
200 g mlevenih badema
1 šolja šećera
5 jaja
1 kašičica vanila ekstrakta
1 kašičica praška za pecivo

Sirup

1 pomorandža, sok
1 limun ili limeta , sok
1/4 šolje šećera

Priprema

Za ovaj kolač morate imati neprskano voće, jer se ono kuva zajedno sa koricom.

Predgrejemo rernu na 180 stepeni C. Ja sam koristila  3 manja okrugla pleha sa dnom koje se vadi, vi možete koristiti i veći pleh, 21 cm.

Mandarine operemo pa u dosta hladne vode kuvamo oko sat vremena na niskoj temperaturi.

Kada su skuvane pustimo da  se ohlade. Presečemo na pola, i odstranimo koštice ( moje nisu imale).
Sada izblendamo u pire.

Dodamo  sve ostale sastojke pa izmiksamo sve u glatku masu.

Sipamo u pleh i pečemo oko sat vremena. Na polovinu vremena pokrijemo vrh srebrnom folijom da nam ne izgori.

Dok se kolač peče, pripremimo sirup, Sok od pomorandže, limuna i šećer prokuvamo dok se zgusne.

Kad je kolač gotov sipamo još topli sirup preko njega. Ostavimo da kolač upije sirup. Može se služiti toplo ili hladno

Najukusnije je sa malo šlaga ili grčkog jogurta.

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Mandarin Syrup cake

Typical winter cake here, as we still have some fruits in the garden, mostly mandarins, oranges, lemons and limes.
Very aromatic and moist cake which is flourless and without any diary. Very taste at afternoon tea or coffee gathering.

Cake

• mandarins 330-370g (3-6 whole mandarins, depending on size)
• ground almonds 200g
• sugar 1 cup
• eggs 5
• vanilla extract or essence 1 teaspoon
• baking powder 1 teaspoon

Syrup

• sugar ¼ cup
• orange juice of 1
• lime juice of 1
• 
  

To serve

• natural unsweetened Greek yogurt or crème fraîche (optional)

Create

1. Place whole mandarins in a large saucepan and cover with plenty of cold water. Cover with a lid and boil gently for about 1 hour (this softens the fruit and also gets rid of some of the bitter taste from the skins). Drain and allow mandarins to cool slightly.

2. Preheat oven to 180°C/355 Fahrenheit. Grease and line a 21cm round springform cake tin with baking paper.

3. Remove the stem of the mandarins, then cut in half and remove any pips. Place fruit (skin, pith, flesh and all) in a food processor or blender and blitz until smooth. Add all other cake ingredients and blitz until well combined.

4. Pour into prepared cake tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cover cake with tin foil halfway through cooking time to avoid the top browning too much.

5. Remove cake from oven and leave in the tin while you make the syrup.

6. Mix sugar, orange and lime juice together and pour over cake while warm. Allow cake to cool slightly before removing from tin.

• Serve warm or cold with Greek yogurt or crème fraîche.