February 04, 2010

aubergine and mint cake


what a cake! i made it last weekend for the first time and i'm sure that i will make it again soon! it's simply delicious, but not only... it's also fast and easy so everyone can make it anytime! this lovely recipe (modified a bit by me) comes from an amazing cook book of ilona chovancova "cakes dolci e salati". i finally bought it. you can see the result on the pictures :)

***

che cake! l'ho fatto lo scorso weekend per la prima volta e sono sicura che lo rifarò presto! è semplicemente buonissimo, ma non solo... è anche veloce è facile da preparare allora ognuno può farlo in qualsiasi momento! questa bellissima ricetta (leggermente modificata da me) proviene da un fantastico libro di cucina di ilona chovancova "cakes dolci e salati". finalmente l'ho comprato. il risultato si vede in foto :)

***

co za cake! zrobilam go w ubiegly weekend po raz pierwszy ale wiem ze niedlugo zrobie go znowu! jest poprostu pyszny, ale nie tylko... jest rowniez prosty i szybki wiec kazdy moze go upiec w kazdej chwili! ten wspanialy przepis (trche przeze mnie zmodifikowany) pochodzi z rownie wspanialej ksiazki kucharskiej ilony chovancovej "cakes dolci e salati". wreszcie ja kupilam. rezultaty widac na zdjeciach :)    


you will need, vi servirà, bedziecie potrzebowac:

- 180 g (6,3 oz.) of flour, di farina, maki
- 3 eggs, uova, jajka
- 100 ml (a bit less than half cup) of milk, di latte, mleka
- 100 ml (a bit less than half cup) of vegetal oil, di olio vegetale, oleju roslinnego
- 100 g (3,5 oz.) of gruyere cheese or similar, di formaggio gruyere o simile, sera gruyere lub podobnego zoltego
-1 big aubergine, grande melanzana, duzy baklazan
- some mint leafs, qualche foglia di menta, kilka listkow miety
- 2 tablespoons of baking soda, cucchiai di lievito, lyzki sody oczyszczonej
- salt and pepper, sale e pepe, sol i pieprz

preheat the oven to 180°C (350°F). take off the peel from the aubergine and cut it in small pieces, then put them in a pan with a glass of water and a little bit of salt and cook for about 10 minutes (until it becomes soft). mix the eggs with milk and oil. grate gruyere cheese (i actually used emmentaler) and add it to the mixture. add flour, aubergine and mint leafs (cut in small pieces). mix well. at the end add the baking soda, salt and pepper and mix again. put the mixure in a well buttered plumcake pan. bake for about 45-50 minutes. the best way to taste it is when it's completely cold!


***

riscaldare il forno a 180°C (350°F). sbucciare la melanzana e tagliarla in piccoli cubetti. mettere i cubetti in una padella con un bicchiere di aqcua e un po' di sale. cuocere per ca. 10 minuti (fino a quando diventi morbida). mescolare le uova con il latte e l'olio. grattugiare il gruyere (io in realtà ho usato emmentaler) e aggiungerlo all'impasto. aggingere la farina, la melanzana e le foglie di menta (tagliate a pezzettini). mescolare bene. alla fine aggiungere il lievito, sale e pepe, e mescolare per l'ultima volta. trasferire l'impasto in uno stampo da plumcake ben-imburrato. cuocere per ca. 45-50 minuti. il modo migliore di gustarlo è quando è completamente freddo!

***

rozgrzac piec do 180°C (350°F). obrac baklazana ze skorki i pokroic w kostke. wrzucic na patelnie wraz ze szklanka wody i odrobina soli, i gotowac przez ok. 10 minut (az stanie sie miekki). wymieszac jajka z mlekiem i olejem. zetrzec ser (ja uzylam emmentalera) i dodac do masy. dodac make, baklazana i listki miety (drobno posiekane). dobrze wymieszac. na koncu dodac sode, sol i pieprz, i wymieszac po raz ostatni. wlac mase do wysmarowanej maslem formy do plum cake (lub keksu). piec przez ok. 45-50 minut. najlepszy sposob degustacji: poczekac az zupelnie wystygnie!

20 comments:

Home and Lifestyle said...

The cake seems delicious...I have to make time to made it!!!

Have you seen my last post about the award?

Wish you a very nice evening and weekend!!

Lovely greetings, Ingrid

Catherine said...

nice cake,it's a nice way to use aubergine.GOOD WEEK END Catherine

Kristin said...

I sure wouldn't mind a slice of that right now!

Annalisa said...

Wow Justyna!Che bella ricetta hai postato oggi,lo farò senz'altro questo cake...adoro le melanzane!!!
Ciao e a presto,
Annalisa

Sinful Southern Sweets said...

Beautiful!

iana said...

menta e melanzane? ma dove le trovi? Comunque accoppiata vincente, io la metto sempre, comunque faccia le melanzane... appena arriva l'estate dev fare questo cake... se me lo scordo me ne ricordi tu? ;) Un salutino!

Torie Jayne said...

Looks and sounds so yummy! Have a sweet day!

Peanutts said...

thats a very interesting combo using aubergine to make a cake

Claudia Medeiros said...

Yummy !!! I love aubergine !!!!
Once, I prepared an aubergine lasagna and it was superb !
This cake is simply fabulous :)

Have a wonderful weekend !!!!
xoxoxoxo

Julie@beingRUBY said...

Hi Justyna
You're so clever in the kitchen!! The cake looks quite yummy and savoury too!!! I don't bake too often unfortunately.. it is the wheat thing!! Well thanks for your lovely comments. You know Australians don't really do Valentines Day that much either... I only posted that as an excuse to put the pink flowers up.. hahaha... Take care xx Julie

Catherine said...

I made your cake and i've put it on my blog with a link to your blog. have a good weekend catherine

Anja said...

Looks great! Sometimes I wish we could taste eachothers try-outs via internet :) or even smelling them would be great. Kind regards, Anja

Betty Manousos:cutand-dry.blogspot.com said...

Jusyana,I love cakes and this one looks devine!
I love your great pictures , too.
Betty xx

Jackie said...

Hello Justyna,

I have come over from Catherine's blog. I don't make cakes as we would want to eat them and we are already overweight!!

My husband and I are having a short holiday on the Amalfi Coast in September, a country I have never visited but he has.

I have become a follower and look forward to hearing about your life in Italy, I have some new Italian neighbours, who came to the UK over 40 years ago!!They are a lovely couple, Paolo was a chef in London until he developed AMD ( aged macular degeneration).

Have a good weekend, Jackie in UK.

Melissa B. said...

We have 2 feet of snow here, and the white stuff is still coming down! I'm soooooo in the mood for baking. Maybe I'll trek to the store. Love to walk in the snow!

Auntie Cake said...

Sounds so yummy! My oven is on strike now, so I can't bake, and how I miss it so. I am hoping to buy a new oven so I can get back to baking, if nothing else, my family needs chocolate chip cookies!
Have a great weekend, wish I was there so I could taste your cake, it looks so wonderful!
Kate

tinypaperheart said...

that looks so yummy!

Devon said...

I'm not sure how an eggplant cake would go over in my house though it looks tasty.

Julie said...

What a beautiful cake..looks yummy!

Tim Redfern said...

I made this and it tastes absolutely vile! Are you sure the translation of 'tablespoons' for baking soda is correct? 2 table spoons is a LOT and the cake tastes of chemicals..

LinkWithin

Blog Widget by LinkWithin