The Easy Cake Bosnian Recipes
THE EASY CAKE - BOSNIAN
Make and share this The Easy Cake - Bosnian recipe from Food.com.
Provided by For Goodness Bake
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350 degrees F.
- combine all dry ingredients.
- add wet ingredients, stir until well combined.
- pour into 2 greased cake pans.
- bake in oven until set, when wooden rod or toothpick is inserted and comes out clean.
Nutrition Facts : Calories 458.9, Fat 27.7, SaturatedFat 3.6, Sodium 158.5, Carbohydrate 50, Fiber 1.2, Sugar 25.1, Protein 3.6
BOSNIAN BREAD
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside it and came from his wife, Blair Hobbs. She adapted it from Jubilee Partners, an organization in Comer, Ga. that hosts refugees new to the United States, and other sources.
Provided by John T. Edge
Categories weekday, appetizer
Time 1h25m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- With your hands, mix together the flour, salt, yeast and 4 1/2 cups warm water (115 degrees) in a very large bowl until the batter is mixed thoroughly. It will look more like thick cake batter than dough and will be very sticky; do not knead.
- Cover with plastic wrap and let rise at room temperature for 4 to 10 hours.
- Butter two 9-inch-by-5-inch metal loaf pans. Quickly stir down the batter, and divide evenly between the pans. Spray or very lightly brush tops of loaves with oil. Let them rest at room temperature for 30 minutes.
- Put the pans into the middle rack of a cold oven, then turn to 500 degrees. After 30 minutes, reduce heat to 300 degrees and bake until risen and light golden, an additional 40 to 45 minutes. Cool loaves thoroughly before serving.
SOCNI KOLAC (RICH CAKE) (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe contains no flour and really looks like a disaster while it is baking, but have faith because it does turn out pretty well if you follow the directions.
Provided by GiddyUpGo
Categories Dessert
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Beat the eggs and mix the with the oil, walnuts, raisins and coconut. Add the baking powder. Pour the mixture into a lightly oiled pan (it should be thin, maybe about a half inch).
- Put the pan in the oven and bake until the edges are starting to brown (15 to 20 minutes).
- While the cake is baking, melt the sugar in the water and simmer until it starts to become syrupy. When you remove the cake from the oven, pour the syrup over it while it is still hot.
- Turn the oven off and put the cake back inside of the oven to cool. After about 30 to 45 minutes, take it out of the oven and refrigerate for an hour or two.
- Pour the whipping cream into a mixing bowl and whip until stiff peaks form, then add the confectioner's sugar and the vanilla. Whip a little more to blend.
- Take the cake out of the fridge and gently spread the whipped cream on top. Serve cold.
Nutrition Facts : Calories 285.4, Fat 25.3, SaturatedFat 8, Cholesterol 89.2, Sodium 63.6, Carbohydrate 12.9, Fiber 0.6, Sugar 11.1, Protein 3.1
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