Chec cu malai si portocale rosii
Va propun astazi o reteta care foloseste malaiul nostru de toate zilele intr-un mod foarte creativ si delicios – intr-un desert. Suprinzator pentru unii, perfect normal pentru cei care au gustat macar o data mamaliga cu zahar, acest desert e aromat si atat de elegant cu aceste culori superbe – galbenul intens al malaiului si rozul perfect al portocalelor rosii. Portocalele rosii nu sunt obligatorii, desi la cat de frumoasa e glazura, nu le-as inlocui cu nimic altceva. Desigur, pana si malaiul il puteti inlocui cu faina normala, dar reteta devine un banal chec care, desi gustos, nu are nimic in plus fata de alte checuri si ii lipseste textura pe care malaiul i-o da. Va recomand sa-l incercati in varianta asta inainte de toate si apoi sa decideti daca are nevoie de alte modificari sau nu. Veti fi cu adevarat surprinsi de cat de bun este! Tot ce mai aveti nevoie este de o cana de lapte sau de ceai langa si iata un moment de rasfat adevarat!
Chec cu malai si portocale rosii
Ingrediente
Chec cu malai:
- 250 g unt (temperatura camerei)
- 200 g zahar alb granulat
- 4 oua
- 5 g extract de vanilie
- 5 g coaja de portocala
- 200 g faina alba 000
- 140 g faina de malai
- 8 g praf de copt
- 2 g de sare
- Sucul de la 2 portocale rosii mici
Glazura de portocale rosii:
- 120 g zahar pudra (cernut)
- 2-3 linguri suc de portocale rosii
- 1/2 lingurita coaja de portocala
Felii de portocale rosii pentru decor
Instructiuni
Chec cu malai:
- Preincalziti cuptorul la 180°C si tapetati o tava de chec de 20x9cm cu hartie de copt.
- Amestecati faina, malaiul, praful de copt si sarea intr-un bol si dati deoparte.
- Mixati untul cu zaharul, vanilia si coaja de portocala pentru cel putin 5 minute pana obtineti o compozitie cremoasa, fina.
- Adaugati rand pe rand ouale, mixand bine dupa fiecare ou, apoi incorporati amestecul de faina si la final adaugati sucul de portocale.
- Turnati aluatul in tava de copt si coaceti pentru 35-40 minute sau pana trece testul scobitorii.
- Cand e gata, lasati checul sa se racoreasca in tava pret de cateva minute, apoi transferati-l pe o tava/platou si lasati-l sa se raceasca complet.
Glazura de portocale rosii:
- Amestecati cele doua ingrediente intr-un bol. Glazura trebuie sa fie groasa ca o smantana. Daca e prea subtire, mai adaugati putin cate putin zahar pudra. Daca e prea groasa, mai adaugati, picatura cu picatura, suc de portocale pana capata consistenta necesara.
- Turnati glazura peste chec si serviti-l rece. Putina frisca sau chiar smantana acra merge foarte bine cu o felie de chec. Nu uitati de o cana de ceai sau lapte!
Food shopping is fun, I love it, especially when I need to re-stock on my baking ingredients. There’s nothing that excites me more than buying chocolate, cocoa powder, flour, sugar and various fruits to bake with. I usually go shopping with a list and try to buy only what’s on the list. Only try as every single time I end up buying something that’s not on the list – and exactly this is what happened with these beautiful blood oranges. The moment I grabbed them from the food aisle my mind was already imagining all sorts of desserts using them and that beautiful red color of the orange juice. I was so excited that I forgot to buy flour, no kidding!
Polenta is very common in Romania. It’s a dish we pair with many things, from steak to stews or soups or my favorite – with feta cheese and sour cream. But desserts using polenta are rare and only known in some parts of the country. In fact, I vaguely remember a polenta dessert from my childhood and I clearly never tasted one as an adult. Until now that is because I totally love this polenta cake and it really blew my mind away with its texture and delicate taste. Of course you could replace the polenta flour with all-purpose flour, but it’s not going to have that slightly crunch when you bite into it and the color won’t be as yellow and beautiful. The blood oranges are not compulsory and could be replaced with simple oranges or maybe lemons. But look at that beautiful pink glaze! It’s only made with orange juice and powdered sugar and it looks so delicate and pretty, don’t you think?!
Blood Orange Polenta Cake
Ingrediente
Cake:
- 250 g butter (softened)
- 200 g sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 200 g all-purpose flour
- 140 g polenta flour
- 2 teaspoons baking powder
- 1 pinch salt
- Juice from 2 small blood oranges
Blood orange glaze:
- 120 g powdered sugar
- 2-3 tablespoons blood orange juice
Instructiuni
Cake:
- Preheat your oven to 350°F – 180°C and line a loaf pan with parchment paper. Place it aside until needed.
- Mix the butter with sugar for 5 minutes or until fluffy and creamy.
- Stir in the eggs, one by one, mixing well after each egg addition. Stir in the vanilla and orange zest as well.
- Combine the flour with polenta, baking powder and salt in a bowl. Mix half of the flour into the batter.
- Add the orange juice and fold in the remaining half of the flour mixture.
- Pour the batter into your prepared pan and bake in the oven for 40 minutes or until golden brown and a toothpick inserted in the cake comes out clean.
- When done, remove from the oven and let the cake cool in the pan for 10 minutes. Turn the cake upside down on a platter and let it cool completely.
Blood orange glaze:
- Combine the powdered sugar with blood orange juice and mix well.
- The glaze should be thick but still slightly runny. If it’s too thin, add more sugar until it reaches the desired consistency. If it’s too thick, add a few drops of orange juice at a time until it thins down to the consistency you’re after.
- Pour the glaze over the chilled cake and let it set.
- Decorate with blood orange slices if you wish.
for the glaze for the blood orange cake, instead of writing powdered sugar, you stated all purpose flour
Thanks for the great recipe:)
Thank you for the heads up. That’s what you get for writing the recipe when you’re tired. God, I read what I wrote 2-3 times before publishing and I swear nothing sounded wrong to me. Again, thank you.
This pound cake just looks PERFECT. I am loving that glaze especially.. the colour of it is incredible. Wish I had a slice now!
I loved the glaze too. It’s only colored with blood orange juice and I thought it was pretty amazing to get such a color without food coloring.
I’m sure the polenta adds such a lovely texture to this. ANd the blood orange just makes it even more gorgeous!
Indeed, it adds an interesting texture.
Thank you for your visit!
This looks amazing! I still need to bake something with blood orange, and this is my inspiration!
Thank you, Kathleen!
O ieșit minunat, Olguța! Și nici măcar n-am avut portocale roșii, doar portocale portocalii 🙂 Tare faină e colecția ta de checuri, următorul pe lista mea cu de-ncercat este cel cu migdale publicat zilele astea.
Ma bucur ca a iesit bine, Maria. Multumesc! Recunosc ca nu sunt o mare fana a checurilor, asa incat trebuie sa fie ceva cu adevarat bun ca sa ajunga pe blog 🙂