Easter Bundt Cake. Veľkonočná bábovka.

easter bundt cake

 

Easter time means only one thing – spring time!

Easter is supposed to be peaceful, thoughtful, happy, yellow, full of chocolate(the healthy kind!) and full of happiness. But sometimes, things work out a bit differently (almost always) like what you plan them be.

You might end up meditating, you might end up helping your close friend to move away from her partner, you might end up lying in bed with your loved one for hours just because you can, you might end up picking up beautiful wild garlic leaves from the ground, you might end up walking in the rain. You never know what this beautifully crazy life brings you. The beauty of unknown. Close your eyes and see it. See the beauty, it is everywhere around you.

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There are so many traditions people keep on following around Easter. I mean, Slovakia must be number 1 country with the most crazy Easter traditions. Believe me, you have seen nothing yet.

There is lovely food that is cooked by the whole family, there are yummy treats for all the brave boys who tend to splash litres of water and smelly parfumes all over women. The guys would be given eggs, little bites of sausages to snack on, some money, even cakes and strong alcohol. I mean, we are very different. :)

So, this is what I baked for my lovely boy as a treat. After 40 day-long lent, here is our treat for the mind, body and the soul. Easter Bundt Cake full of spices, whiskey-soaked raisins, orange zest and gorgeousnes.

Bundt cakes are very typical for Eastern Europe, there are hundred recipes out there for proper bundt cakes. Here is a version of one that is always a winner. I bake this, when I want to remind us of our homeland. And we need something traditional, lovely, rustic and delicious. And, to be honest, this is the best bundt cake recipe I have created. So now you have to try it. :)

This cake stays moist for days and when baked, the whole kitchen smells unbelievably amazing. Treat yourself, treat your family and share the sweet love. Happy Easter, my friends! :)

babovka

 

Easter Bundt Cake

1 cup buckwheat flour

1 cup oat flour (simply grind oats in your food processor)

1 cup plant based milk (I used homemade rice milk)

1/4 cup melted coconut oil (or butter)

1/3 cup maple syrup

1 banana

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp mixed spice

pinch of ground nutmeg

pinch of sea salt

zest of 1 orange

1 vanilla pod, seeds scraped

handful of raisins (or other dried fruit), soaked in rum or whiskey overnight

 

Preheat the oven to 180°C. Grease your bundt cake tin and sprinkle over buckwheat flour. This will prevent the cake from sticking to the form.

In a bowl, mix together buckwheat flour, oat flour, baking powder, bicarbonate of soda, cinnamon, mixed spice, nutmeg, salt.

In another bowl, mix together melted coconut oil, maple syrup, mashed banana, vanilla seeds and orange zest.

Add the maple mixture to the flour mixture along with milk and your dried fruit (drained).

Mix well. If the mixture seems too thick, add some more milk to the batter, so it´s not thick.

Pour the batter over the bottom of your baking tin.

Bake for about 30-40 minutes or until the skewer comes out clean when inserted in the middle of the cake.

Let cool completely, transfer onto a cake stand/plate/pretty chopping board.

Serve with your favourite icing or yoghurt mixed with lemon zest.

Hoppy Easter!

 

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Velka Noc? To znamena len jedine – je tu jar!
Velka Noc ma byt cas pokoja, postenia sa od zabav a tradicne aj toho, co nam robi radost ako napriklad veselice a zabavy; ma byt plna sviezeho jarneho vanku, zltej farby, malovanych kraslic, cokolady (dufam, ze doma mate len zdravu!), rodiny, lasky a stastia.

Ale, niekedy sa jednoducho veci nevydaria tak, ako si ich naplanujeme. Teda skoro nikdy.
Moze sa stat, ze pomahate priatelke so stahovanim od jej dlhorocneho partnera, moze sa stat, ze sa ocitnete na jednom z najkrajsich parkov ake su a zacnete zbierat medvedi cesnak; moze sa stat, ze budete stat v dazdi, ze budete meditovat, ze budete lezat v posteli pri tom, koho mate najradsej len preto, lebo mozete. Nikdy nevieme, co nam tento blaznivo-krasny zivot prinesie do cesty, vsetko to krasne a necakane. To vsetko je okolo nas, len sa treba obzriet. Treba otvorit ocit a pozerat sa. Pozerat sa na vsetko s otvorenou dusou, pretoze to krasne je vsade okolo nas.
*

Na svete je tak vela rozdielnych Velkonocnych tradicii, ktore ludia na celom svete dodrzuju, ze si aj tak myslim, ze tie nase Slovenske su naozaj najkrajsie a najblaznivejsie.

Uzasne odmeny sa chystaju pre sibacov, ktori vyoblievaju zeny litrami vody a ktori nas vyvonavkuju tou najstrasnesou vonavkou aka existuje. Ale, v hlbky duse na to kazda zena caka, je to pocit, ze ste na Slovensku, ze ste doma. No a potom sa sibacom pekne odvdacime nejakou domacou, vajickami, niecim malym na prejedenie, peniazkami ci dukatikmi. Veru, tie zvyky mam rada! :)

A kedze sme sa ocitli na konci 40 dnoveho postu, aj pre nas dvoch som sa rozhodla pripravit mensiu odmenu. Vonavu, sladucku a tak vybornu odmenu. Velkonocnu babovku plnu korenin, hrozienok namocenych v rume, pomarancovej kory a uplneho uzasu.

Viem, ze je velmi vela tradicnych baboviek, ktore rodiny vypekaju. Niektore su z treneho cesta, niektore z piskotoveho, ine su plnene tvarohom a orieskami. Tento rok som ale spojila par receptov do jedneho a vysledok? Najlepsia babovka aku som kedy upiekla. Vlacna, vonava a perfektna ku salke caju ci kavy. A plus, je pre celeho cloveka neskutocne zdrava. :)

Pri peceni vam babovka prevonia celu kuchynu a cely dom. Tak sa po poste trosku rozmaznajte a doprajte si nieco krasne sladucke a vonave. A nezabudnite, sirte medzi sebou to dobro, stastie a lasku.

Krasnu Velku Noc prajem! :)

 

Veľkonočná bábovka

1 salka pohankovej muky

1 salka ovsenej muky (jednoducho si pomelte/pomixujte ovsene vlocky v mixeri)

1/4 salky roztopeneho kokosoveho oleja

1/3 salky javoroveho sirupu

1 salka rastlinneho mlieka (ja som pouzila domace ryzove)

1 banan, pekne vyzrety

2 lyzicky prasku do peciva

1/2 lyzicky sody bikarbony

1 lyzicka mletej skorice

1 lyzicka zmesi korenin ´mixed spice´ (skorica, klinceky, muskatovy oriesok, zazvor)-alebo pridajte viac skorice

1 vanilkovy lusk

stipka postruhaneho muskatoveho oriesku

stipka morskej soli

postruhana kora z 1 pomaranca (BIO!:)

mensia hrst susenych hrozienok, alebo ine susene ovocie podla chuti – cez noc namocene v rume, Becherovke alebo whiskey

 

Ruru si predhrejeme na 180°C. Babovkovu formu si vymazeme kokosovym olejom a vysypeme pohankovou mukou.

V mise si spolu zmiesame pohankovu muku, ovsenu muku, prasok do peciva, sodu bikarbonu, sol, skoricu a vsetky koreniny.

V inej miske si zmiesame kokosovy olej, javorovy sirup, vyskrabkane semiacka z vanilkoveho lusku, popuceny banan, postruhanu koru z pomaranca.

Javorovu zmes pridame k tej mucnej spolu s mliekom a ocedenymi hrozienkami. Poriadne premiesame, dokym nam nevznikne jednotne cesto. Ak sa vam bude zdat prilis huste (ovsena muka pije hodne vody), pridajte este par splechov mlieka.

Cesto rovnomerne vylejte do formy a pecte asi 30-40 minut. Skuste do cesta po pol hodine zapichnut sparatko. Ak sa nan cesto nalepi, este babovku nechajte dopiect v rure.

Pred vyklopenim z formy nechajte babovku uplne vychladnut. Inak by sa mohla potrhat a verte mi, ze to naozaj nechcete. :)

Podavajte s oblubenou polevou alebo jogurtom zmiesanym s citronovou korou.

Krasnu Velku Noc prajem!

 

 

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