Tuesday, June 17, 2014

Ribezov kolač z lešniki / Hazelnut currant cake

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Tik pred velikonočnimi prazniki smo food blogerji od Lidla prejeli malo presenečenje. Le-to je vsebovalo tak fin pekač za potico (kot naročeno, moj stari je bil namreč že precej zmahan).  Takrat potičke nisem pekla, sem pa podarjeni pekač končno uporabila ta vikend, pri tem preprostem,  poletnem kolaču z ribezom. 

Svež ribez sicer ni moje najljubše sadje, je pa poln vitamina C in ugodno pa vpliva na prebavo. V kolaču je krasen. Jaz sem svoj kos (dva!) zmazala takoj po fotkanju, na vrtu, pod drevesom :).

Katero je vaše najljubše pomladno - poletno sadje? 





90 g sladkorja
3 jajca
0,5 dl olja
1/3 žličke vanilije v prahu
ščep soli
110 g rikote
160 g pirine moke
160 g mletih lešnikov
1 žlička pecilnega praška
1/3 žličke sode bikarbone
150-160 g ribeza

crème fraiche

Sladkorni preliv (po želji):
sladkor v prahu
1/3 žličke vanilije
voda




Pekač dobro namastimo in posujemo z mešanico mletih lešnikov in drobtin ( jaz sem sem zmešala žličko lešnikov in žličko drobtin).
V posebni posodi zmešamo moko, mlete lešnike, pecilni prašek in sodo bikarbono. Sladkor in jajca penasto stepemo. Dodamo olje, vanilijo v prahu in rikoto. Dobro premešamo in počasi dodamo suhe sestavine. Na koncu ročno vmešamo še jagodke ribeza.  Na dno pekača “vržemo” še nekaj ribeza in čez vlijemo maso.  Pečemo na 180 C približno 35-40 minut.
Pečenega pustimo stati par minut, nato ga previdno vzamemo iz modela. Pustimo, da se malo ohladi. Okrasimo s sladkornim prelivom ali / in pa z ribezom. Posujemo s sladkorjem v prahu. Zraven se prileže še žlička crème fraiche ali navadne kisle smetane.
Po želji čez kolač prelijemo sladkorni preliv.


Hazelnut currant cake



90g sugar
3 eggs
0,5 dl oil
1/3 teaspoons vanilla powder
pinch of salt
110 g ricotta
160 g spelled flour
160 g ground hazelnuts
1 teaspoon baking powder
1/3 teaspoon baking soda
150-160g currants

crème fraiche

Icing (optional):
icing sugar
1/3 teaspoon vanilla
water

Grease a baking dish with butter and sprinkle all over with a mixture of ground hazelnuts and bread crumbs (approx. 1 teaspoon hazelnuts and 1 teaspoon bread crumbs).

In a bowl combine flour, ground hazelnuts, baking powder and baking soda.  Whisk together eggs and sugar until fluffy. Add oil, vanilla powder and ricotta cheese. Stir thoroughly and slowly add all the dry ingredients.
Fold the currants into the batter and mix. Spread the batter into prepared baking pan. Bake at 180 C for about 35-40 minutes.

In a separate bowl, combine the flour, ground hazelnuts, baking powder and baking soda. Sugar and whisk egg foam. Add the oil, vanilla powder and ricotta cheese. Mix thoroughly and slowly add the dry ingredients. At the end of the hand-mixed even little strawberry currant. At the bottom of the pan "thrown off" a few currants and pour over weight. Bake at 180 C for about 35-40 minutes.
When baked allow it to stand for a few minutes then carefully remove it from the baking dish.  Let it cool slightly. Garnish with sugar glaze or powdered sugar and serve with some crème fraiche or sour cream.