Upside-Down Clementine Cake / Naopaki kolač sa klementinama

I’ve been meaning to post this recipe for a while now, but I’ve kept getting distracted. I’d figure I’d write it up quickly before the citrus season is over, because this cake is so worth making. You can definitely substitute clementines with any other citrus, just be sure to adjust the sugar amounts accordingly, if using a more tart fruit. Also, for convenience sake pick something without seeds. IMGP3781

INGREDIENTS:

(Yields 1 medium sized cake / 2.64 EUR)

For the cake batter:

2 cups plain all purpose flour (0.13 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup cubed butter, at room temperature (1.00 EUR)

2/3 cups sugar (0.03 EUR)

2 large eggs (0.40 EUR)

1 tsp vanilla extract (0.03 EUR)

1 tbsp freshly grated lemon zest (0.27 EUR)

1 cup yogurt (0.40 EUR)

For the bottom of the pan:

1 tbsp butter, divided (0.07 EUR)

2 tbsp sugar (0.01 EUR)

2-3 clementines, peeled and divided into segments (0.27 EUR) IMGP3795

METHOD:

Preheat oven to 175°C. Butter a loaf pan with ½ tablespoon of butter and line with parchment paper. Then coat the parchment paper with remaining butter and evenly sprinkle 2 tablespoons of sugar. Carefully arrange clementine segments on top and set aside.

IMGP3801

Sift flour, baking powder, baking soda and salt to a small bowl. In a large bowl, using a mixer, beat butter and sugar for a few minutes, until light and fluffy. Beat in the eggs, vanilla, lemon zest and yogurt until creamy. Add in half of the flour mixture, mixing until fully incorporated. Add in the rest of the flour mixture, beating for just a few seconds until the dough is smooth. Make sure not to over mix it.

Carefully pour the batter into the prepared pan over clementines and even the top with a spatula. You can also gently shake the pan for even distribution. Place the pan on a middle rack into a preheated oven and bake for around 40-45 minutes, until a skewer inserted in the middle comes out clean (a crumb or two are also alright).

IMGP3805

Now switch the oven to heat only on the bottom coil, if you have this option. Lower the cake pan to the bottom of the oven and bake for additional 10 minutes. This will help the sugar you sprinkled to the bottom of the pan caramelize and will thicken any juices that the clementines released. Alternatively, if your oven doesn’t have a bottom coil, you can finish up your cake like this once you flip it, remove the pan and peel off parchment paper.

IMGP3806

Let the cake cool in its pan for about 10 minutes, then turn it over on a rack, lift the pan and carefully peel off parchment paper. Cool the cake completely before cutting and serving.

IMGP3808


Već sto godina planiram staviti ovaj recept, ali uvijek bi mi nešto drugo odvuklo pažnju. Zaključila sam da je bolje da ga napišem što prije, dok još uvijek traje sezona citrusa, zato jer se ovaj kolač definitivno isplati ispeći. Bez problema možete klementine zamijeniti bilo kojim drugim citrusom, samo pazite na to da onda prilagodite količinu šećera ako koristite neko kiselije voće. Također, da stvar bude praktičnije upotrijebite nešto bez koštica.

SASTOJCI:

(Za 1 kolač srednje veličine / 19,58 kn)

Za smjesu:

2 šalice oštrog pšeničnog brašna (1,00 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica maslaca narezanog na kockice, na sobnoj temperaturi (7,50 kn)

2/3 šalice šećera (0,25 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 žlica svježe naribane korice limuna (2,00 kn)

1 šalica jogurta (3,00 kn)

Za dno kalupa:

1 žlica maslaca, podijeljena (0,50 kn)

2 žlice šećera (0,10 kn)

2-3 klementine, oguljene i podijeljene na kriškice (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite kalup za kruh sa ½ žlice maslaca i obložite papirom za pečenje. Sada namastite papir za pečenje sa preostalim maslacom i ravnomjerno po dnu posipajte 2 žlice šećera. Po tome pažljivo složite kriškice klementina i stavite na stranu.

U malu zdjelicu prosijte brašno, prašak za pecivo, sodu bikarbonu i sol. U velikoj posudi mikserom tucite maslac i šećer dok ne postanu svijetli i pjenasti. Umiksajte jaja, vaniliju, koricu limuna i jogurt dok sve ne postane kremasto. Dodajte unutra pola mješavine brašna, pa miksajte da se sve sjedini. Sada dodajte ostatak brašna, pa izmiksajte samo par sekundi da tijesto postane glatko. Pazite da ne miksate previše.

Pažljivo ulijte smjesu preko klementina u pripremljeni kalup i špatulom poravnajte po vrhu. Možete i nježno protresti kalup da se sve ravnomjerno raspodijeli. Stavite peći na srednju rešetku u zagrijanu pećnicu i pecite oko 40-45 minuta, dok štapić umetnut u sredinu ne izađe čist (mrvica-dvije su isto okej).

Sada prebacite pećnicu da vam grije samo dno, ako imate tu opciju. Spustite kolač na dno i tako pecite dodatnik 10 minuta. Na taj će se način šećer koji ste posipali po dnu kalupa karamelizirati, a sokovi koje su klementine pustile zgusnuti. Alternativo, ako ne možete grijati samo dno pećnice, kolač možete dovršiti tako da ga dignete odmah ispod grijača, a nakon što ste ga okrenuli, maknuli kalup i skinuli papir za pečenje.

Pustite da se kolač hladi 10 minuta u kalupu, onda ga na rešetki okrenite naopako, dignite kalup i nježno ogulite papir za pečenje. Pustite da se kolač ohladi do kraja prije nego što ćete ga rezati i poslužiti.a

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Upside-Down Clementine Cake / Naopaki kolač sa klementinama

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