Che io sia innamorata di Yotam Ottolenghi non è una novità.
Il suo Jerusalem
Ma era dal primo giorno in cui ho stretto fra le mani quel libro che puntavo il cake al semolino, marmellata di arance e cocco. Amore a prima vista.
Poi ho assaggiato quello stesso dolce (o una sua variante) in un ristorante ebraico di Torino (che purtroppo ha chiuso, nel frattempo), e ho avuto la conferma… un dolce assolutamente nelle mie corde.
Eppure ci ho messo ancora due anni a decidermi. Poi è arrivato il momento giusto, e ho ceduto al suo richiamo.
E fu così che l’ho preparato (e mangiato) due volte in due giorni. La prima volta al naturale, preparato per la colazione, ed è un ottimo plumcake da inzuppare nel latte. La seconda volta l’ho fatto esattamente come andava fatto, cioè inzuppato da caldo con uno sciroppo a base di acqua, zucchero e acqua di fiori di arancio, quel tocco che lo rende semplicemente perfetto: dolce ma non troppo, voluttuoso, profumato, morbido, umido e squisitamente mediorientale.
Un’ultima indicazione: non fate come me, fatelo subito!
Questa ricetta è per un plumcake da 500g, cioè per uno stampo piccolo, lungo circa 15 cm. Se non lo avete, potete usare queste dosi per un cake normale -che rimarrà ovviamente più basso- o raddoppiare le dosi e raddoppiare di conseguenza i tempi di cottura. In questo caso raddoppiate anche lo sciroppo, ovviamente.
Cake semolino, marmellata di arance e cocco
Di Pubblicata:
- Resa: 1 cake da 500g (8 Persone servite)
- Preparazione: 10 minuti
- Cottura: 40 minuti
- Pronta In: 50 minuti
Ingredienti
- 90 ml olio di semi di girasole
- 120 ml succo di arancia
- 80 g marmellata di arance senza scorza
- 2 uova medie
- scorza di arancia di mezza arancia
- 35 g zucchero
- 35 g cocco grattugiato
- 45 g farina 00
- 90 g semolino
- 1 cucchiaio di farina di mandorle
- 1 cucchiaino di lievito chimico per dolci
- 100 g zucchero per lo sciroppo
- 70 g acqua
- 1/2 cucchiaio di acqua di fiori d'arancio
- yogurt greco per accompagnare
- acqua di fiori d'arancio
Istruzioni
- Pre-riscaldate il forno a 180°C.
- In una terrina mescolate l'olio, il succo d'arancia, la marmellata, le uova e la scorza d'arancia finché la marmellata sia sciolta.
- In un'altra terrina mescolate tutti gli ingredienti "secchi" e aggiungeteli agli ingredienti liquidi, mescolando finché il composto è omogeneo. La consistenza sarà abbastanza liquida.
- Rivestite di carta forno uno stampo da plumcake da 500g. Versate l'impasto e infornate per 30-40 minuti, o finché la superficie sia bella dorata. Fate la prova dello stuzzicadenti.
- Quando la torta sarà quasi a fine cottura cominciate a preparare lo sciroppo: mettete tutti gli ingredienti in un pentolino, portateli a bollore e infine togliete dal fuoco.
- Appena sfornate il cake, cominciate a spennellarlo generosamente con lo sciroppo, lasciandolo nello stampo. Dovrete farlo in più tempi: fate assorbire lo sciroppo per un paio di minuti prima di aggiungerne ancora e, alla fine, assicuratevi che tutto lo sciroppo sia ben assorbito.
- Quando la torte è tiepida, sformatela e fatela raffreddare completamente. Servite poi con yogurt greco aromatizzato a piacere con acqua di fiori d'arancio.
- La torta si conserva bene per 4-5 giorni avvolta in cellophane o carta forno.
- Cucina: Mediterranea
- Categoria: Dolce, Torta
- Difficoltà: Facile
DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE
Il semolino è pronto in dispensa e questa ricetta mi ispira moltissimo… Vado?!?! ^_^
Credo di averti fatto almeno 4 like su Fb…diversi i motivi:
Uno perché io i plumcake li amo tutti, a prescindere. Due per Ottolenghi, io pure lo adoro. Tre, per il profumo delle arance. Quattro, per il semolino fra gli ingredienti. Può bastare credo, tu che dici? M E R A V I G L I O S A!
ciao G
concordo: Jerusalem ottimo libro, forse perché il suo più personale. Ottolenghi mi piace ma non “ci cucino spesso” perché trovo le sue ricette “troppo”, ma indiscutibilmente uno che ci sa fare. Mentre non solo mi piace ma “uso” spesso il suo negozio qui a Islington (Londra): qualità dei dolci molto alta e bellissimo da vedere. Non so se ci sei mai stata, ma qualora capitassi a Londra valli a vedere (ce ne sono un quattro, se non ricordo male): vale proprio la pena. ciao, stefano
ps la torta sembra molto buona, mi chiedo però se quei due cucchiai di mandorle tritate alla fine si sentano: e qui sta il mio problema con molte sue ricette: a volte trovo che ci siano troppi ingredienti che forse alla fine si perdono un poco. s
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