Gentle sweetness of corn and honey, light aroma of olive oil, freshness of citrus, toasted almonds – believe me yum, yum, yum…
Easy to make, easy to consume, juicy… with olive oil, yogurt and honey, almost healthy, I dare say say!
Ingredients
Dough:
- 2 eggs
- 110g corn flour
- 170g of wheat flour
- 12g baking powder
- 170g yogurt
- 80g of olive oil
- 170g of honey
- 1 tablespoon amaretta – optional
- orange peel
- 1 apple
- 3-4 tangerines
- almond leaves
Procedure:
Turn on the oven to 180 ° C.
Eggs, honey, oil and amaretto mix for a few minutes, to foam. Mix flour and baking powder and alternately add yoghurt to the mixture two or three times. Add orange peel and grated apple. Mix everything well. Coat the tart mold with butter and sprinkle with flour (remove the excess) and pour the mixture on it and shake to even out.
Peel a squash, grate it and slice it. Arrange them on the dough as desired and sprinkle them with almond leaves.
Bake in a preheated oven for 40-50 minutes, depending on the oven, or until the toothpick comes out clean. Allow to cool, sprinkle lightly with powdered sugar and serve.
Notes:
The recipe is for a Ø24 mold and I baked it in a ventilated oven, although you can in a normal one. It’s just a matter of habit. So, adjust a little to yours – you know it best yourself.
As for the preparation of the mold, I have a few things to say. This is not a classic tart that separates itself from the mold after baking, so I suggest two options. If you have a mold with a detachable bottom – use it. Spray it with anti-stick spray and that’s enough. Or do as I do. Of course you don’t have to bake in a tart mold, to me it just looked nice in it. You can use any tray / protvan you have.
If you want to bake the cake like me and later serve it on a special plate, before removing it make sure it is peeled off everywhere, including the bottom, turn it over on the cooling wire or some other large enough plate and then return it to the one you want to serve it on. All this, after the cake has cooled, not to fall apart. Also, in this case, I recommend putting baking paper on the bottom. I’m not, but I can say that he still wants to stick a little. This is not a problem when you cut the pieces and take them out directly from the mold in which they were baked, but if you want to take them out whole, it can be a complication so then rather put baking paper on the bottom.
For yogurt, it doesn’t matter if it’s liquid or solid. I had liquid so I used it.
How densely you arrange the mandarins depends on how you like it.
Keep in mind that like other citrus fruits, mandarins will have a slightly bitter taste after baking, although still fresh.
Instead of tangerines, you can use other citrus fruits, or any other fruit. This is simply a good base for anything.
And yes… I have at home one who likes a little stronger roast. If you are not a fan, and you notice that your cake is too dark before it is baked to the end, cover it with baking paper and continue to bake until the end. But by no means open the oven for the first half hour of baking.
Good apetite!
*taken from https://she.hr/kolac-s-mandarinama-i-maslinovim-uljem/