Ahora que sé que lo que me pasa tiene nombre, me quedo mucho más tranquila…
Soy una procrastinadora nata.
¿Qué no sabéis lo que es eso?
Pues mira que me extraña, porque es una palabra sencillísima….
Antes de nada quiero tranquilizar a los familiares y amigos, mi salud y la de mi media naranja no corren peligro….todavía.
Pues lo de la procrastinación viene siendo hacer lo contrario a lo que dice el refrán ese de «no dejes para mañana lo que puedas hacer hoy». Vamos que cuando tienes que hacer algo lo vas posponiendo para hacer otra cosa que te apetece muchísimo más.
Como cuando de pequeño tenías que preparar un examen ( y sí, me refiero a justo el día antes) y recordabas que tu madre te había pedido encarecidamente que recogieses tu cuarto….un mes antes!! Y en ese momento, y solo por no ponerte a estudiar, te entraban unas ganas irrefrenables de recoger la habitación.
Qué no entiendes como has podido estar sin recogerla tanto tiempo!!
«Y en cuanto termine de recogerla ya me pongo con el examen….si eso.»
Y así sigo.
Solo que ahora ya no me pasa con los exámenes, sino con la ropa para planchar, las fotos que me han pedido hace miles de años, colocar el trastero o, desde que tengo el blog, «LOS DÍAS».
¿Qué que días?
Pues el día de la madre, el de San Patricio, el del pan, los huevos o el brownie!!
Qué ahora tenemos día internacional de todo!!
Y siempre me pasa lo mismo.
Me digo: Pues vamos a preparar una receta para celebrar el día de …… Y de repente me entra una pereza!!
Qué ya puedo llevar un mes con ganas de preparar un brownie, que es llegar «su día» y se me pasan las ganas por completo, y me apetece mucho más publicar unas magdalenas….
Si es que soy una rebelde!
Pero por una vez, y sin que sirva de precedente, he conseguido llegar a tiempo y publicar este Bundt Cake el día 15 de Noviembre, que como os podéis imaginar es el Día Internacional del Bundt Cake (también es el Día Mundial Sin Alcohol, pero tampoco vamos a empezar a celebrar ahora todo…)
Pues nada, aquí os dejo la receta, para que la preparéis hoy, o, si sois de los míos, cuando sea el Día Internacional de la Torrija.
Preparación:
Precalentamos el horno a 175º.
En primer lugar preparamos el puré de calabaza.
Podemos hacerlo cociendo la calabaza al vapor o en el microondas.
Si lo vamos a preparar en el microondas ponemos la calabaza troceada en un recipiente apto para microondas, sin nada de agua, cubrimos con papel film y metemos al microondas unos 15 minutos. Pasado este tiempo comprobamos si está tierna y, si no fuese así metemos unos minutos más.
Cuando esté cocida la ponemos unos minutos en un escurridor para eliminar cualquier resto de agua que pudiese tener y cuando esté bien escurrida la hacemos puré. Reservamos
En otro recipiente tamizamos la harina, la sal, la levadura Royal, el jengibre, la canela y la nuez moscada y reservamos.
Ponemos en un bol el azúcar y la mantequilla, que deberá estar a temperatura ambiente, y comenzamos a batirlo, mejor si nos ayudamos de una batidora de varillas o una amasadora provista del accesorio pala.
Batimos a velocidad media 3 minutos aproximadamente, hasta que la mezcla blanqueé y esté esponjosa.
En ese momento comenzamos a añadir los huevos, siempre de uno en uno, y sin añadir el siguiente hasta que el anterior esté perfectamente integrado.
Añadimos una tercera parte de la mezcla de harina y especias y mezclamos hasta integrarla.
A continuación añadimos la mitad del buttermilk.
Vamos añadiendo la harina y el buttermilk alternativamente hasta acabar con ambos, mezclando lo justo para integrar tras cada adicción.
Cuando hayamos acabado con estos ingredientes añadimos el puré de calabaza mezclándolo bien para que quede bien repartido en la masa.
Engrasamos el molde y vertemos la masa.
Llevamos al horno durante unos 55 ó 60 minutos, hasta que al pinchar el bizcocho con una brocheta ésta salga limpia.
Sacamos del horno y dejamos enfriar sobre una rejilla durante 10 minutos y desmoldamos.
Si queremos espolvoreamos con azúcar glas antes de servir.
Notas:
Para obtener 300 gr. de puré de calabaza necesitaremos unos 600 gr. de calabaza cruda aproximadamente.
Si no tenemos posibilidad de conseguir buttermilk, podemos prepararlo en casa de la siguiente manera: ponemos 250 ml de leche en un recipiente, le añadimos una cucharadita de zumo de limón y lo dejamos reposar durante 10 minutos. Pasado este tiempo habrá adquirido una textura espesa, como de yogur o leche cortada. Esa es la consistencia que buscamos.
El nombre de este bizcocho viene dado por el tipo de molde que se utiliza para su horneado, el molde bundt, que tiene unas características especiales, como son la forma de corona, una chimenea central que hace que el calor se reparta de forma homogénea por todo el bizcocho y unas formas muy marcadas. Son de la marca Nordic Ware y yo os puedo decir que estoy encantada con ellos. Tienen un desmoldado perfecto y los dibujos laterales quedan perfectamente marcados en el bizcocho. Sólo debemos tener en cuenta una serie de consejos:
Engrasar perfectamente todas las aristas y recovecos del molde. A mí me gusta utilizar un spray desmoldante, pero podéis usar perfectamente aceite o mantequilla.
Echar la masa en le molde siempre desde el mismo punto para que llegue bien a todos los rincones. Una vez que tengamos el molde lleno dejar caer el molde sobre la encimera protegida con un paño, para que las burbujas que pudiese tener la masa suban a la superficie.
Siempre hornear sobre rejilla, no sobre la bandeja del horno. Esto ayudará a repartir el calor por la chimenea central del bundt.
Una vez que el bizcocho está horneado dejarlo reposar 10 minutos sobre una rejilla. Exactamente 10 minutos. Si lo dejáis menos tiempo estará muy caliente y es muy probable que se rompa. Si lo dejáis más tiempo se humedecerá y también es probable que se rompa. Pasados los 10 minutos veremos que se ha despegado del molde (como si hubiese encogido). Ayudamos a que se despegue completamente agarrando el molde con ambas manos y dándole un «meneíto» de un lado a otro y de atrás a delante (muy suavemente). Notaremos que ya está prácticamente suelto. Cubrimos con la rejilla y damos la vuelta….¡¡Tachán!! Bundt Cake listo!!
Importante: Si cuando pasen los 10 minutos que tenemos enfriando el bundt notamos que no se ha despegado del borde, lo más probable es que le falte un poquito de cocción (aunque la brocheta salga limpia). En ese caso es mejor que volvamos a meter el bundt en el horno unos 5 minutos, porque si intentamos desmoldarlo en ese momento ¡se nos va a romper! (os digo yo que pasa, de verdad).
Para lavar el molde utilizad una esponja suave y agua, nunca estropajo.
Parece muy complicado, pero una vez que preparas un par de ellos, estas cosas salen solas, prometido!
Esta receta está basada en esta otra de «El Rincón de Bea»
Me encanta el Bundt Cake que has preparado, no sólo por es aspecto que tiene que es fabuloso, sino porque la mezcla de ingredientes que has utilizado para elaborarlo, solo de verla, me hago a la idea del aroma tan delicioso que este Bundt Cake tiene que desprenser,….imposible resistirse a un bocado ;). Unas fotografías preciosas, bss
Te ha salido expectacular,los que llevan calabaza son los mejores,gracias por compartir ,salu2
Muchas gracias Patricia! La verdad es que se disfruta de este bundt desde que se está horneando, porque como tu bien dices, sólo el olor ya es delicioso!!
Un besote preciosa
Gracias Carmina! Yo he descubierto hace poco los bizcochos de calabaza, y me han encantado!!
Besitos
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