Amaretto Brownie Muffins

 Für Rezept in Deutsch bitte HIER klicken:

These Brownie bites are an adaption of a brownie recipe that I make often but have not posted yet, this time in muffin form. A cake disguised as muffin, very rich in taste, not overly sweet (if you like it sweeter add more sugar), irresistable! Decorate them with a heart of icing sugar, and you will have lovely Valentine's Day Treats :)

Ingredients (makes 24 muffins):

125 g brown sugar (Muscovado or Demerara)
2 eggs 
125 g butter, melted
200 ml milk
1 tablespoon vanilla extract (I used homemade)
225 g plain flour
50 g cocoa, unsweetened
100 g semi-sweet chocolate
60 ml Amaretto liqueour
50 g almonds, chopped
1 teaspoon baking powder
pinch of salt


Method:

• Preheat oven to 180°C/ 350 F.
• Melt butter and chocolate (separate) until smooth and shiny. Set aside.
• Prepare muffin tin. Grease muffin cups or use muffin liners. 
• Whisk together eggs and sugar, using a wooden spoon or spatula (no mixer needed).
• Pour in melted butter, melted chocolate, milk, amaretto and vanilla extract. Add almonds. Combine. 
• Sift together flour, baking powder and a pinch of salt into the mixing bowl, incorporate with a wooden spoon.
• Fill greased muffin cups (or muffin liners) 2/3 full. 
•  Bake at 160° C for 12-15 minutes.
• Dust with cocoa or icing sugar before serving. 

Imam već godinama recept za brownies koji sam prilagodila svom ukusu, dodavala i oduzimala sastojke, smanijila šećer, dok nisam dobila ono što i meni i M. najbolje odgovara. Jučer sam ovaj kolač isprobala u formi muffina, čisto iz radoznalosti, da vidim kako će ispasti. Rezultat je odličan, kolačići su izgubili pomalo onu pomalo ljepljivu unutrašnjost, što im nije naškodilo, divno su meki, sočni, čokoladasti, ne previše slatki (ako volite više slatko dodajte još šećera), a kombinacija amaretta i sjeckanih badema savršena. Upravo grickam jedan kolačić dok pišem ovaj post, uz meni omiljeni čaj od mente... I idući dan su odlični! Meni su najbolji kad su posuti s puno kakaa, ali ih na primjer možete ukrasite srčekom i od prah šećera. Zgodan način da dragoj osobi na Valentinovo pokažete da je volite, zar ne?:-)

 Za 24 kolačića potrebno je:

125 smeđeg šećera (Muscovado, ili Demerara)
2 jaja
125 maslaca, istopljenog
200 ml mlijeka
1 žlica ekstrakta vanilije (koristim domaću)
225 g brašna, glatkog
50 g kakao praha (gorkog)
100 g tamne čokolade (70% kakaa)
60 ml amaretto likera
1 žličica praška za pecivo
prstohvat soli
50 g sjeckanih badema


Priprema:

• Zagrijte peć na 180 °C.
• Pripremite košarice za muffine, ili silikonske kalupiće. 
• Rastopite maslac, stavite u stranu. Istopite čokoladu.
• U zdjeli spatulom ili drvenom varjačom izmiješajte jaja i šećer. Mikser nije potreban.
• Umiješajte istopljeni maslac, rastopljenu čokoladu, mlijeko, vanilliju, amaretto liker.
• Punite kalupiće ili košarice (otprilike 2/3, tijesto će narasti). 
• Peći na 160°C otprilike 12- 15 minuta. 
• Prije serviranja posuti kakao prahom ili prah šećerom.
• Najbolji su još topli, ali i hladni, a sočni su i idući dan!

Lemon Olive Oil Rosemary Cake/ Kolač od maslinovog ulja, limuna i ružmarina

I love baking cakes with ingredients that I have at home, ie. that I have in my kitchen already. And if it is with lemon, I am definitely in! If you are a lemon lover like me, also check out my Lemon Quinoa Cake, Lemon Cupcakes w/ Cream Cheese Topping or a simple but delicious Lemon Cake. There are many more that are to come, as I am in love with everything lemon in sweet treats :)  Today's recipe is very simple, the cake turned out flavourful, moist, a bit "different" but yet so tasty, I highly recommend it everyone to try!  You need just a few ingredients and the result is a lovely cake you can serve to your friends and family, they will enjoy every bite, I am sure! It is a simple and delicious cake, full of bright lemon flavour, made with olive oil instead of butter, wonderfully moist and soft, and by adding chopped, fresh rosemary it gets a nice Mediterranean touch. Wonderful, I tell you!! 

 

Lemon Olive Oil & Rosemary Cake

Inspired by Dobra Hrana. Adapted.

Ingredients 

(for 1 loaf  pan: *I have used a mini-loaf tin for 6 mini loaves):

• juice + zests of 2 lemons
• 120 ml plain yogurt
• 200 grams of sugar 
• 3 eggs
• 220 grams of cake flour 
• 150 ml Extra Virgin olive oil
• 2 teaspoons of baking powder
• pinch of salt
• 2-3 teaspons of finely chopped, fresh rosemary

 Method:

Preheat oven to 180°C/ 350 F.  Coat loaf pan with parchment paper. 

Beat the eggs for 1-2- minutes. 

In a separate bowl combine lemon juice, yogurt, olive oil, then add beaten eggs. 

In another bowl add flour, baking powder, salt, chopped rosemary and sugar, combine well and then add to the yogurt-egg mixture.

Pour the batter into the loaf pan and bake 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. NOTE: If you are using mini-loaf pans like I did, the baking time reduces to only 13-15 minutes!

Oni koji me prate znaju da obožavam limun u desertima, u kolačima, volim sve "limunkasto", i uvijek rado isprobavam nove recepte s limunom. Ako ste i vi "limunoljubac", zanimat će vas možda i brzi kolač od limuna, cupcakesi od limuna ili meni jedan od najdražih, kolač od quinoe i limuna. Volim nepretenciozne, jednostavne kolače, koji svojom jednostavnošću a ujedno i savršenom okusu oduševljavaju, i ovaj kolač od limuna s maslinovim uljem i ružmarinom je baš takav kolač. Fin, sočan, mirisan, dodatak maslinovog ulja i svježeg ružmarina ovom kolaču daju mediteransku notu koju ja jako volim. Na recept sam naletjela na stranici "Dobra Hrana", i toplo preporučujem da ga isprobate! Uglavnom sam se držala originalnog recepta, uz  malu prilagodbu, preskočila sam postupak utrljavanja limuna prstima u šećer, samo sam ga pomiješala.

Kolač od limuna, maslinovog ulja i ružmarina

Sastojci:

• 200 g šećera
• 120 ml jogurta
• sok i korica 2 limuna
• 150 ml ekstra djevičanskog maslinovog ulja
• 3 jaja 
• 220 g brašna (glatko)
• 2 žličice praška za pecivo
• 2-3 žlice svježeg, isjeckanog ružmarina

Priprema:

Zagrijati pećnicu na 180°C. Obložiti kalup papirom za pečenje (koristila sam kalupiće za mini-kruh, dobila sam 6 komada + 2 muffina). Izmiksati jaja, otprilike 1-2 minute. U zasebnoj posudi izmiješati jogurt, limunov sok i koricu od limuna, i maslinovo ulje. Dodati jaja. U drugoj posudi izmiješati šećer, brašno, prašak za pecivo, sol, isjeckani ružmarin. Dodati u mješavinu tekućih satojaka, promiješati tek toliko da se sve sjedini.

Peći na 180°C 45-50 minuta, a ako uporijebite kalupiće kao ja trebaće samo otprilike 13-15 minuta dok ne porumene! Test s čačkalicom! 

Kolač je i idući dan divno mekan i sočan! Uz meni najdraži čaj od mente divota!

Orange Ricotta Cake/ Kolač s narančom i ricottom

Anything with ricotta is fine with me. More than fine :) I love ricotta flavour in desserts, especially in cakes, and one of my favorites is lemon ricotta cake.  Readers who are following me for a while now know that I am in love with lemons, especially in cakes!  I have adapted one of my dearest recipes for lemon ricotta cake (will post it soon) , made a few changes and the result was this orange ricotta cake. Ricotta cheese adds flavour and richness to this simple and very moist cake, and if you use homemade ricotta, it will taste even better! Have you ever made ricotta at home? It is so easy to make, inexpensive, and once you make it, you will be in love with the taste of it! If you are interested in a tutorial how to make homemade ricotta cheese, let me know!

Für deutsche Übersetzung bitte HIER klicken

Orange Ricotta Cake

(for round baking pan 24-26 cm)

Ingredients

 

3-4 oranges, sliced (organic)

250 g cake flour (or all-purpose flour)

100 g butter (room temperature)

170 g sugar

250 g ricotta cheese

3 eggs

grated lemon zest & juice of 1/2 lemon

1 teaspoon grated orange zest

juice of 1 orange

1 1/2  teaspoons of baking powder

pinch of salt

 

 

Method

1. Preheat the oven to 180°C / 350 F. 

2. Use parchment paper for the baking pan. 

3. Slice the whole oranges thinly, then place them at the bottom of the baking pan, and baking sides.

3. In a bowle beat the butter, sugar and ricotta cheese until creamy, set aside.

Separate eggs (yolks from the white), stir the yolks into the dough.

4. In another bowl beat the whites until stiff. 

5. Add to the dough sifted flour, baking powder, salt, lemon & orange juice and zest, combine well. 

6. Stir in stiffed egg whites (with a wooden spatula), until it is just combined. 

7. Pour the batter into the prepared baking pan. 

8. Bake at 180°C / 350 F for 40- 45 minutes or until a skewer inserted comes out clean. 

Serve warm or cold.

Ako me redovno pratite, sigurno znate da sam veliki limunoljubac, volim limun ponajviše u kolačima, stalno isprobavam nove recepte, ali ne stižem da ih objavim. Danas ću podijeliti s vama adaptiranu verziju meni najdražeg kolača od ricotte i limuna (recept ću objaviti drugom prilikom), ovog puta s narančama (a ima i malo limuna :)) Imala sam lijepe, nešpricane naranče iz organskog uzgoja, pa sam malo eksperimentirala, i dobila sam jako ukusan, sočan, fin kolač. Uz to sam imala i dovoljno domaće ricotte, koju je vrlo lako napraviti, podijeliću uskoro receptić s vama!

Kolač s narančom i ricotta sirom

(za kalup 24-26 cm promjera)

Sastojci

3-4 naranče (iz organskog uzgoja) , isječene na tanke kriške

100 g maslaca (sobne temperature)

250 g brašna (glatko)

3 jaja

250 g ricotta sira 

170 g šećera

1,5 žličice praška za pecivo

sok + korice 1/2 limuna 

prstohvat soli

sok 1 naranče

korice 1/2 naranče

 

Priprema  

1. Peć zagrijati na 180° C.

2. Kalup obložiti papirom za pečenje.

3. U posudi umutiti maslac, šećer i ricottu, dok ne dobijete kremastu smjesu. U ovu smjesu dodati 3 žumanjka, a bjelanjke u zasebnoj posudi izmutiti u čvsti snijeg. 

4. U smjesu s žumanjcima postepeno dodati prosijano brašno s praškom za pecivo, dodati so, limunov i narančin sok te izribane korice limuna i naranči, i umutiti. 

5.Spatulom lagano umiješati snijeg od bjelanjaka u tijesto, taman toliko da se svi sastojci sjedine.

6. U kalupu ravnomjerno rasporediti tanko najsečene kriške od naranči, po dnu i sa strane. 

7. Smjesu izliti u kalup.

8. U prethodno zagrijanoj pećnici peći  na 180°¨C 40-45 minuta. Test s čačkalicom.

Servirati toplo ili hladno. Uživati!

Lemon Quinoa Cake/ Kolač od quinoe i limuna

Have you ever used quinoa in desserts and baking? My consumption of using it was restricted to Quinoa salad and Quinoa pudding. And that was it. I got curious to find out more about it and started researching, finding lots of very interesting recipes, that just have to be tried! To learn more about this healthy, gluten-free ancient grain, easy to digest, click here.

Today's recipe is my creation, I was playing around, thinking that it may be interesting to substitute some flour in cakes and add cooked quinoa, as I have seen somewhere (should have bookmarked it then, but forgot)  on the net months ago. I love lemons, in desserts, in tea, in lemonade, in salads, and so I thought it would be a good idea to bake a lemon quinoa cake. And it was a great idea, the cake turned out delicious, soft and lemony, and,  as it is strawberry season, I have served it with fresh strawberry pulp. Perfect match! My husband could not stop eating, telling me that this was one of the tastiest cakes he has eaten. Quinoa in cake is something worth exploring, and I will stick to that, that is for sure :)

Lemon Quinoa Cake w/ Strawberry Pulp

~ for round baking mould- 24 cm~

Original recipe: Tanja's Cooking Corner

Preparing time: 50 minutes

Baking time: 25 minutes

Ingredients

150 g quinoa, cooked

150 g all- purpose flour

3 eggs

150 g caster sugar

1 pack baking powder

lemon juice (of 1 lemon) + lemon zest

2 pack (16 g) vanilla sugar

80 g butter

powdered sugar for decoration

For the strawberry pulp:

200 g fresh strawberries

vanilla sugar (up to taste)

lemon juice (up to taste)

Method

Preheat oven to 180°C/ 350 F.

Cook quinoa for 12-15 minutes. Let cool.

In a bowl whisk eggs, sugar, butter, lemon juice,and lemon zest, then sieve in the flour and baking powder, then beat all ingredients into a smooth batter.
Grease baking pan (or use parchment paper), pour batter into pan.

Bake at 180°C7 350 F for 25 minutes until light brown.

Let cool for 5 minutes, then loosen from the mold, decorate with icing sugar and serve with homemade strawberry pulp. Enjoy!

To prepare strawberry pulp wash, then mash the strawberries in a blender with vanilla sugar and lemon juice (up to taste).

 

 

 

 

 

 

 

 

 

 

 

Evo napokon prilike da napišem novi post, svi koji me prate na Facebook stranici znaju za moje muke i jade posljednjih dana! Pokvario mi se laptop, i odnio sa sobom sve (!!!)  fotografije hrane  (sve ostalo redovno kopiram tako da to nije problem) koje naravno nisam kopirala, i napravila backup, pa evo od nedjelje čekam i grizem nokte jer još ne znam da li je moguće spasiti slike ili ne.... Moja krivica, moja ljenost, moje "sutra ću..." me je sad najvjerovanije koštalo hiljadu slika, i ljuta sam na sebe!! Ako se neko čudo ne desi propalo je dosta toga što sam namjeravala, a nisam stigla objaviti u sljedećim postovima... Pošto je od prošlog posta prošlo već dva tjedna, predstaviću vam danas recept za kolač od quinoe i limuna, jer su sličice ostale na fotoaparatu.

Malo sam eksperimentirala, negdje sam nekada davno naletjela na jedan kolač s quinoom, zapazila ga, jako mi se svidio, ali recept nisam mogla više pronaći. Zato sam po sjećanju počela mućkati i mijesiti i ovo je rezultat: divno limunkast, mekan kolač jako posebne teksture. Quinoa se pod zubima malo osjeti, ali ne previše, a okus me malo posjeća na kolač s puno griza, koji inače jako volim...  Suprug je bio oduševljen, gotovo cijeli kolač je sam pojeo, i jedva sam mu otrgnula dva komadića, da nam ostane za idući,  jer me je zanimalo kakav je kolač sutradan. I bio je fin i sočan, mada se meni više dopada prvi dan, dok je još topao, uz fini umak od jagoda , i sjeckane svježe jagode.

Kolač od quinoe i limuna

~za okrugli pleh 24 cm~

Recept: Tanjas Cooking Corner

Vrijeme pripreme 50 minuta

Vrijeme pečenja: 25 minuta

Sastojci

150 g brašna (glatko)

150 g šećera

150 g quinoe, skuhane

80 g maslaca

3 jaja

2 kesice vanilin šećera

1 kesica praška za pecivo

limunov sok (organskog uzgoja) i naribana kora od 1 limuna

šećer u prahu (za dekoraciju)

Za umak od jagoda:

200 g jagoda, svježih

limunov sok (po želji)

vanilin šećer ili med (po želji)

Priprema

Peć zagrijati na 180°C.

Skuhati quinou, otprilike 10-12 minuta. Ocijediti i pustiti da se malo ohladi.

U osrednju posudu umutiti jaja, šećer, vanilin šećer, maslac, limunov sok i limunovu koricu.

U smjesu dodati ohlađenu quinou, prosijano brašno i prašak za pecivo, i izmutiti.

Pleh namastiti pa pobrašniti, ili obložiti pek papirom. Usuti tijesto.
Peći na 180° C otprilike 25 minuta dok tijesto ne dobije zlatno smeđu boju.
Ostaviti 5 minuta u plehu da se malo ohladi, onda izvaditi, posuti šećerom u prahu, i servirati sa umkom od jagoda, ili sa svježim jagodama.

Umak od jagoda: jagode oprati, isjeckati, ubaciti u blender sa vanilin šećerom (ili medom po želji),  ilimunovim sokom. Izmiksati, gotovo. Uživati!

Ovo je ujedno ulaznica ta igricu Ajme koliko nas je koju šaljem domaćici Zoki sa bloga Pans and Pots, a tema su jagode.

Cranberry Poppy Seed Yogurt Cake/ Jogurtni mak kolač s brusnicama

Für Rezept in Deutsch bitte HIER klicken

This gorgeous Poppy Seed treat is a real winner. An old-fashioned delicious classic that is easy to make and is a perfect complement to your coffee or tea. I have the recipe from my mom, adapted it a bit, and we all love it as it is soft, moist and and absolutely delicious. And, it is made in no time!

CRANBERRY POPPY YOGURT CAKE

 ~ for round baking mould- 24 cm~

    original recipe:  from my mother

 Ingredients:

 * 3 eggs
* 250 g caster sugar
* 200 g all purpose flour
* 1 pack of baking powder
* 2 vanilla sugar
* 150 ml vegetable oil
* 250 ml plain yogurt , 3.5%
* 100 g ground poppy seeds,
* 3 tablespoons cranberries
*  icing sugar for decoration

Method:

1. Preheat oven to 180° C/ 350 F.  Combine oil, sugar, vanilla sugar and eggs in a  bowl.
2. Add yogurt, cranberries and mix.
3. Sieve in the flour and baking powder. Combine well.
4. Pour 2/3 of batter into the with baking paper lined tin, sprinkle cranberries over it. Into the other 1/3 of the batter add poppy seeds and combine well.
5. Bake at 180 ° C for about 25 minutes.
6. Cool for 5-10 minutes, then loosen from the mold.
7. Decorate with icing sugar. Enjoy!

Jedan od meni jako dragih kolača je mamin jogurtni kolač s makom, koji sam već kao dijete rado jela, i do dan danas se nađe redovno na našem stolu, uz kafu ili čaj. Ponekad dodam i neko voće, ponekad brusnice, čiji kiselkasti okus savršeno harmonira uz mak. Ovo je kolač za svaku priliku, nema puno posla oko njega, i jako je fin, mekan, sočan. Za svakog makoljupca divan kolač!

JOGURTNI MAK KOLAČ S BRUSNICAMA

Originalni recept moje mame. Uz malu adaptaciju.

~Za okrugli pleh promjera 24 cm~

Sastojci:

3 jaja

250 g šećera

200 g brašna (Univerzal)

1 prašak za pecivo

2 vanilin šećera

150 ml ulja

250 ml čvrstog ili gustog jogurta (3,5 %)

100 g maka

3 žlice brusnica

Šećer u prahu za dekoraciju

Priprema:

1. U dubokoj posudi izmiješajte jaja i šećer, onda dodajte vanilin šećer, jogurt, ulje.

2. Prosijte brašno, dodajte prašak za pecivo i izmutite kratko mikserom.

3. Izdvojite 1/3 tijesta i dodajte mak u njega. Izmiješajte.

4. U ostale 2/3 tijesta dodajte brusnice. Izmiješajte.

5. U pleh obloženim pek papirom sipajte prvo svijetlo tijesto, onda prošarajte tamnim tijestom (najbolje žlicom).

6. Peći u prethodno zagrijanoj pećnici na 180° C otprilike 25 minuta. Pazite da se ne prepeče, tijesto mora biti sočno.

7. Ispečen kolač ostaviti da se hladi 5-10 minuta u plehu, onda ga izvadite, pospite šećerom u prahu (ili čokoladnom glazurom).

 

     Uživajte!

Bolo de Cenoura~ Carrot Cake Brazilian Style

For recipe in German please click HERE:

This cake is one of the most common cakes in Brazil, and differs from the European and American versions I have tried so far. It tastes like a rich butter cake, and the carrots give it an intense and beautiful colour. A brazilian Carrot Cake usually as a rectanglar or round layer cake, you may add chocolate chips or cover it with chocolate glaze. So simple and so delicious! This time I have decided to sprinkle it with icing sugar instead of chocolate icing, and it tasted incredibly moist and delicious- a perfect treat to enjoy with a cup of tea, milk or coffee, both for kids and adults!

Carrot Cake Brazilian Style

Ingredients (for 26cm ring pan)

Recipe adapted from here

3 large carrots, peeled and thinly sliced

3 eggs

240 ml vegetable oil

300 g sugar

salt

250 g all purpose flour

1 teaspoon baking powder

butter (to grease baking pan)

Directions:

Preheat oven to 175 °C/ 350 F.

Place the sliced carrots, eggs and oil into the bender, then process untill the carrots are finely chopped.

Then stir in sugar, blend well.
Add flour and baking powder, mix until well blended.
Pour the batter into a greased (first grease with butter, then sprinkle some flour over) baking pan.
Bake at 175°C/ 350 F about 40 minutes or until top springs back when lightly touched.
When baked, remove cake from the oven, let cool and sprinkle icing sugar evenly on the top or cover it with chocolate glaze.

Danas vam predstavljam Bolo de cenoura  kolač, kolač koji je jako popularan u Brazilu, jako je ukusan, sočan, mekan, divne narandžaste boje i vrlo lako i brzo se priprema. Tijesto se u potpunosti priprema u blenderu, što je za mene bilo nešto novo, ali- zašto da ne? Rezultat je bio fantastičan, ovaj kolač će se redovno naći na našem stolu.  Uz čašu čaja, mlijeka ili kafu- divota!

U biti sam se držala originalnog recepta, ali sam smanjila količinu šećera, jer 400 grama je bilo previše za moj ukus.

Brazilski kolač od mrkve

Recept adaptiran.

Sastojci (za okrugli kalup, 26 cm)

3 mrkve, velike, oguljene i sitno nasjeckane

3 jaja

240 ml ulja

300 g šećera

prstohvat soli

250 g brašna (glatko)

1 žličica praška za pecivo

kocka maslaca (za pleh)

Priprema 

 

Pećnicu zagrijati na 175°C.
Pripremiti kalup tako što ga prvo premazati maslacem, pa onda pobrašnjaviti.
U blender ubaciti sjeckanu mrkvu, jaja, ulje, so, pa izmiksati dok se mrkva potpuno ne samelje. Onda dodati šećer, opet miksati. Miksati dalje uz postepeno dodavanje brašna i miksati dok se svi sastojci ne sjedine. Na kraju dodati prašak za pecivo, i samo kratko promiješati.
Tijesto sipati u pripremljeni pleh i peći na 175°C 40 minuta.
Pečeni kolač ostaviti u kalupu dok se malo ne ohladi. Gotov kolač posuti šećerom u prahu ili po želji čokoladnom glazurom. Uživati!

Nectarine Cake (egg-free)/ Nektarinenkuchen (ohne Ei)/ Kolač s nektarinama (bez jaja)

Für Rezept in Deutsch bitte scrollen:

Today I am posting a very easy but very delicious nectarine cake (egg-free). It is moist, fruity, and both adults and children love it!

NECTARINE CAKE (egg-free)

Source: inspired by my mom

Preparation time: 45 min.

Ingredients:

*175 g all-purpose wheat flower

*100 g sugar

*150 ml milk

*50 ml sunflower oil

*1,5 teaspoons baking powder

*2 teaspoons vanilla sugar

*500 g nectarines, sliced

*Powder sugar for decoration

Directions:

Combine flour, baking powder, sugar and vanilla sugar, milk and oil. Combine well.

Fill in half of the batter in a round baking pan (R-26 cm), then bake 3-4 minutes.

Take out from the oven, arrange slices of nectarines on top, and pour remaining batter over it.

Arrange the nectarines in a pattern over the batter.

Bake in a preheated oven on 220°C for about 30 minutes.

To serve, sprinkle with some icing sugar. Enjoy!

Heute poste ich einen sehr schnell und sehr leckeren Nektarinen-Kuchen  (ohne Ei), welcher bei uns oft auf den Tisch kommt. Die Nektarinen können mit Pfirsichen, Sauerkirschen, Kirschen ausgetauscht werden! Sowohl Erwachsene aber auch Kinder mögen ihn. Meine zwei Neffen, die ja (eigentlich) kein Obst mögen, haben nicht aufgehört, nach Nachschub zu verlangen.:) Ein Riesenerfolg!.

Und nun zum Rezept:

NEKTARINEN-KUCHEN (ohne Ei)

Zutaten (Springform 26 cm):

Quelle: meine Mutter

Zubereitungszeit inkl. Backzeit: 45 Min.

* 175 g Mehl (Typ 480, glatt)
* 100 g Zucker
* 150 ml Milch
* 50 ml Sonnenblumenöl
* 1,5 TL Backpulver
* 2 TL Vanillezucker
* 500 g Nektarinen, in Scheiben geschnitten
* Puderzucker zur Dekoration

Zubereitung:
In einer Schüssel Mehl, Backpulver, Zucker, Vanillezucker, Milch und Öl verrühren. Gut vermischen.  Die Hälfte des Teiges in eine gefettetet und ausgemehlte runde Backform (oder mit Backpapier ausgelegt) geben, dann 3-4 Minuten backen, bis sich eine dünne Haut bildet.
Aus dem Ofen nehmen, Nektarinenscheiben gleichmäßig verteilen, dann den restlichen Teig darüber gießen. Nektarinen gleichmäßig verteilen.
Im vorgeheizten Backofen auf 220 ° C etwa 30 Minuten backen.
Zum Servieren mit etwas Puderzucker bestreuen.

Ovo je jedan od starih, jednostavnih a uvijek rado viđenih kolača u našoj kući. Može se napraviti i posno, tako je i vrlo praktičan :) Trenutno su nektarine u sezoni, ali ovaj kolač jako dobro prija i sa trešnjama, višnjama, breskvama... A inače ga i rado pravim, jer je jedan od rijetkih kolača s voćem koji moja dva nećaka jedu (inače nažalost ne jedu voće ni u kojoj formi). Može da stoji i 2-3 dana i dalje bude sočan i fin!

KOLAČ S NEKTARINAMA (bez jaja)

Sastojci (za okrugli pleh R26 cm):

* 175 g brašna (tipa 480, glatko)
* 100 g šećera
* 150 ml mlijeka (ako želite posan kolač, zamijenite mlijeko vodom).
* 50 ml suncokretovog ulja
* 1,5 žličice praška za pecivo

* 2 žličice vanilin šećer
* 500 g nektarine, narezane
* šećer u prahu, za dekoraciju

Priprema:

Izmiješajte brašno, prašak za pecivo, šećer i vanilin šećer, mlijeko i ulje. Mikserom dobro izmiješajte.

Sipajte polovicu tijesta u nauljen i brašnom posuti okrugli pleh za pečenje (R-26 cm), a zatim pecite 3-4 minute dok se ne uhvati tanka korica.

Izvadite iz pećnice, rasporedite kriške nektarine na vrhu, i prelijte preostalim tijestom.

Dekorativno rasporedite nektarine po vrhu tijesta.

Pecite u zagrijanoj pećnici na 220 ° C oko 30 minuta.

Prije serviranja pospite kolač šećerom u prahu.

Uživajte!