Nije za dijabetičare.
Biskvit sa komadićima dunja, orašastim plodovima i začinima.
Sastojci (kalup 22–24 cm): 3 jaja, 180 g smeđeg šećera ili kokosovog šećera, 120 ml ulja (suncokretovo ili blago maslinovo), 150 ml jogurta ili kefira, 250 g mekog brašna, 10 g praška za pecivo, 1 kašičica cimeta, prstohvat mlevenog karanfilića ili muskatnog oraha, 10 g vanilin šećera ili 1 kašičica ekstrakta vanile, 300 g očišćenih dunja (1–2 srednje dunje), 80 g oraha ili badema (seckanih), 1 kašika soka od limuna, ½ - 1 kasicica ruma ili rum aroma bez alkohola (opciono), za posipanje - šećer u prahu.
Priprema:
1. Dunje oljuštiti, očistiti od semenki i iseći na sitne kockice. Poprskati limunovim sokom da ne potamne.
2. Ako su dunje tvrde, kratko ih propržiti 5–7 minuta na suvom tiganju ili sa 1 kašikom vode da omekšaju. Ostaviti da se prohlade.
3. Umutiti jaja i šećer dok ne postanu svetli i penasti.
4. Dodati ulje, jogurt i vanila secer ili vanila ekstrakt, pa kratko sjediniti.
4b. Ako dodajte rum, sad dodati zajedno sa vanilom.
5. Pomešati brašno, prašak za pecivo i začine.
6. Umešati u prethodnu smesu.
7. Dodati dunje i orahe i lagano promešati drvenom kasikom.
8. Smesu sipati u podmazan i pobrašnjen kalup za kuglof.
9. Peći na 170–180°C oko 45–55 minuta.
Proveriti čačkalicom.
10. Ostaviti 10 minuta u kalupu, zatim pažljivo izvaditi i ohladiti na rešetki.
11. Posuti šećerom u prahu.
Predlog: možete preliti tankom glazurom od limuna.
Opis
Mirisan, sočan kuglof sa aromom pečenih dunja, cimeta i orašastih plodova. Idealno za jesen i zimu, uz čaj ili kafu.
Zdravstvene napomene
- Dunja je bogata pektinom koji povoljno deluje na varenje.
- Orašasti plodovi obezbeđuju zdrave masti i doprinosi osećaju sitosti.
- Cimet može pomoći u regulaciji glikemije, ali umereno korišćenje je važno.
- Dunja ima nizak glikemijski indeks ali uz dodatak šećera ovaj kolač ipak nije pogodan za dijabetičare.
Not for diabetics.
Sponge cake with pieces of quince, nuts and spices.
Ingredients (pan 22–24 cm): 3 eggs, 180 g of brown sugar or coconut sugar, 120 ml of oil (sunflower or light olive), 150 ml of yogurt or kefir, 250 g of soft flour, 10 g of baking powder, 1 teaspoon of cinnamon, a pinch of ground cloves or nutmeg, 10 g of vanilla sugar or 1 teaspoon of vanilla extract, 300 g of cleaned quinces (1–2 medium quinces), 80 g of walnuts or almonds (chopped), 1 tablespoon of lemon juice, ½ - 1 teaspoon of rum or rum aroma without alcohol (optional), for sprinkling - powdered sugar.
Preparation:
1. Peel the quince, remove the seeds and cut into small cubes. Sprinkle it with lemon juice so that it does not darken.
2. If the quinces are hard, fry them briefly for 5-7 minutes in a dry pan or with 1 tablespoon of water to soften them. Leave to cool.
3. Beat the eggs and sugar until they become light and foamy.
4. Add oil, yogurt and vanilla sugar or vanilla extract, then mix briefly.
4b. If you add rum, add it now together with vanilla.
5. Mix flour, baking powder and spices.
6. Mix in the previous mixture.
7. Add quinces and walnuts and mix gently with a wooden spoon.
8. Pour the mixture into a greased and floured gugelhupf - kugelhopf pan.
9. Bake at 170-180°C for about 45-55 minutes.
Check with a toothpick.
10. Leave for 10 minutes in the pan, then carefully remove and cool on a wire rack.
11. Sprinkle with powdered sugar.
Suggestion: you can cover with a thin lemon glaze.
Description
Fragrant, juicy gugelhupf - kugelhopf with the aroma of roasted quinces, cinnamon and nuts. Ideal for autumn and winter, with tea or coffee.
Health notes
- Quince is rich in pectin, which has a beneficial effect on digestion.
- Nuts provide healthy fats and contribute to the feeling of satiety.
- Cinnamon can help regulate glycemia, but moderate use is important.
- Quince has a low glycemic index, but with the addition of sugar, this cake is not suitable for diabetics.
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