#BundtBakers Pistachio-Polenta Bundt Cake - kuglof od palente sa pistaćima


Obožavam palentu. Oduvek sam je volela. Ali tek sam nedavno otkrila kolače sa palentom i nikako mi nije jasno zbog čega oni nisu deo naše tradicionalne kuhinje, jer slana jela od palente čine njen značajan deo. Ovo je još jedan kolač iz kuvara Cake Keeper Cakes, koji sam napravila povodom Ksenijinog šesnaestog rođendana, a delim ga sa grupom kuglofoljubaca -BundtBackers koja svakog meseca razmenjuje recepte za neke nove kuglofe.


Scroll down for the recipe in English:


Do sada sam napravila sledeće kolače sa palentom:



  1. kuglof od palente sa trešnjama i borovnicama - Cherry-Blueberry-Cornmeal Bundt Cake
  2. kuglof od palente sa smokvama - Fig and Cornmeal Cake
  3. kuglof od palente sa bademima - Cornmeal-Almond Cake
  4. kuglof od palente sa višnjama i marcipanom - Cherry Cornmeal Upside Down Cake
  5. kolač od palente sa grožđem - Red Grape, Polenta and Olive Oil Cake
  6. kolač sa kruškama i čedar sirom - Apple and Cheddar Cheese Cake

Neko mi je jednom rekao da je palenta hrana za dušu. Od onda se tih reči setim svaki put kad je jedem i svaki put duboko iz mene izroni potvrda za te reči. Njena robusna struktura i jednostavnost svakim zalogajem vraćaju nas korenima, bez kojih smo ništa. U krajevima iz kojih potičem i u kojima sam provela detinjstvo, palenta se jede 'uslatko'. Meko kuvana, pošećerena i prelivena mlekom, bila je česta večera kod babe i dede. Moj je deda bio ćutolog - veoma je retko nešto pričao. Ali se sećam kako bi se uz taj večernji tanjir palente raspričao o tome kako su kao mali tražili repete - pojedu palentu, ostane mleka, pa traže da im sipaju još palente. Onda pojedu mleko, ostane palente u tanjiru, a sad traže još mleka. Kako je to čudno, koliko nas neke takve scene odrede posle u životu. Kad sam se udala, prešla sam u svet gde se palenta kuva drugačije. To je istinska raznovrsnost - imaš jedan sastojak i vodu, a jelo bude sasvim drugačije. Tvrda, ona koja grebe grlo dok se guta, jede se uz teža mesna jela i variva sa povrćem. I takvu volim. Možda su kolači sa palentom, koje sam otkrila tek pošto sam pronašla Cake Keeper Cakes kuvar, čarobni ćilim koji me odveze za tren u bezbrižno detinjstvo provedeno u gradiću u sred bačke ravnice. Ako i jesu, neka su - lepo je s vremena na vreme napraviti taj izlet. Nadam se da će se i vama svideti ova vrsta kolača. Jer, ipak smo svi mi nekako potekli od te palente, zar ne?





  • 1 1⁄2 šolje jogurta
  • 1 šolja palente
  • 2 šolje brašna
  • 2 kašikice praška za pecivo
  • 1 kašikica sode bikarbone
  • 1⁄2 kašikice soli
  • 1 1⁄2 šolje očišćenih neslanih pistaća
  • 3⁄4 šolje (170 g) putera
  • 1 1⁄2 šolje šećera
  • 3 velika jajeta
  • 1 kašikica ekstrakta vanile
a za frosting:
  • 120 g putera
  • 120 g krem sira
  • 2 šolje šećera u prahu
  • kašikica ekstrakta vanile
  • jedna do dve kašikice mleka
  • kašika mača praha - Hvala Nataša za poklon!!!!




Pomešati jogurt i palentu i ostaviti da stoji oko 45 minuta.


Rernu naviti na 175°C. Podmazati kalup za kuglof od oko 3l i pobrašnjaviti. 


Pomešati brašno, prašak za pecivo, sodu bikarbonu i so, pa prosejati.


Samleti 3⁄4 šolje pistaća. Preostale 3⁄4 šolje pistaća iseckati na krupnije i ostaviti sa strane. 


Mutiti puter i sećer dok ne postanu penasti, pa u to umutiti mlevene pistaće. 


Smanjiti broj okretaja miksera, pa dodati jaja, jedno po jedno. Umešati i vanilu.


Dodavati sad po etapama - trećinu brašna, pola smese jogurta i palente, po drugu trećinu brašna, ostatak jogurta sa palentom i ostatak brašna. Umešati iseckane pistaće.


Pripremljenu smesu preliti u kalup  peći oko 45 minuta. Po vađenju iz rerne ostaviti par minuta da se prohladi u kalupu, pa izvrnuti na žicu da se potpuno ohladi.

Za frosting penasto umutiti puter i krem sir. Dodavati po pola šolje šečera u prahu i dobro mutiti, dok se ne dobije željena gustina. Umutiti aromu vanile i, ako je potrebno malo mleka, pola po pola kašikice. Umutiti na kraju mača prah.





Polenta is the food of my childhood. In Serbia, we prepare it in a lot of different ways. Almost always as a salty dish. In the northern parts, where I am from, we ate polenta with sugar and milk. When I married and moved to live in Belgrade, I realized that eating polenta with sugar was considered as a weird habit. It was similar to eating pies with cottage cheese. Now, some thirty years later, it is not so weird, but people are still often surprised when I tell them about these dishes. They are even reluctant to try cakes with polenta or cottage cheese. It is o.k. with me. More of the cake will be for me. Cakes with polenta are, in contrary to sweet cheese desserts, totally new to me. I discovered them two years ago, in the Cake Keeper Cakes cookbook, and with this cake, I made all of them from this cookbook. These are the other five cakes with polenta from this book:
  1. Cherry-Blueberry-Cornmeal Bundt Cake
  2. Fig and Cornmeal Cake
  3. Cherry Cornmeal Upside Down Cake
  4. Red Grape, Polenta and Olive Oil Cake
  5. Apple and Cheddar Cheese Cake

This cake with pistachios is one of the cakes that I made for the sweet sixteenth birthday of my youngest daughter. As our Christmas is a week after New Year's Eve, we are usually tired of eating when that day comes. So, this kind of cake is so appropriate for that celebration, too. Simple and graceful, with the touch of the traditional ingredient in the festive edition. So good with the tea with friends and family. That is the reason I am sharing this post with the BundtBakers - the group of bundt cake fans for the event Sneha created: Make the bundt fit for the holidays!


  • 1 1⁄2 cups plain whole-milk yoghurt or low-fat yoghurt
  • 1 cup yellow cornmeal
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1⁄2 cups shelled unsalted pistachios
  • 3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened
  • 1 1⁄2 cups sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
For Matcha frosting:
  • 4 oz unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoons vanilla extract
  • 1-2 teaspoons milk (add in if frosting is too thick)
  • 1 tablespoons Matcha

1. Whisk together the yoghurt and cornmeal in a medium bowl and let it stand for 45 minutes.


2. Preheat the oven to 350ºF. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl.


3. Grind a 3⁄4 cup of the pistachios finely in a food processor. Chop the remaining

3⁄4 cup pistachios coarsely and set aside.

4. Combine the butter, sugar, and ground pistachios in a large mixing bowl and

cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

5. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla.


6. With the mixer on low speed, add 1⁄3 of the flour mixture and beat incorporated. Add 1⁄2 of the yoghurt mixture. Repeat, alternating flour and yoghurt mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions. Stir in the chopped pistachios.



7. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the

centre comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. 



8. For the frosting, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Adjust thickness of frosting adding milk 1/2 teaspoon at a time to desired consistency. Beat in sugar powder. Spread on a cake.






BundtBakers


Bundt Bakers
Make the bundt fit for the holidays!



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links to all of our past events and more information about #BundtBakers, can be found on our homepageOur theme this month is Christmas Bundts, and mahalo nui loa to Sneha from Sneha's Recipe who is our host.


And don’t forget to take a peek at what other talented bakers have baked this month ~








This is sixty-fourth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen FlavoursI'm linking this post with Cookbook Countdown #24 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.










Broj komentara: 6:

  1. This sounds truly unique! A must try! Faith, Hope, Love, & Luck - Colleen

    OdgovoriIzbriši
    Odgovori
    1. Oh, thank you! It is rare for sure, and we liked it, so I can recommend it.

      Izbriši
  2. The polenta must have given a nice crunch to this cake, yum.

    OdgovoriIzbriši
  3. I haven't had an opportunity to try a cake made with cornmeal but it sounds amazing.

    OdgovoriIzbriši

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