Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
|
|
Ustipke
Plain white flour is a staple in most villages. Fresh milk is usually used but the soy milk works just as well. Raisins are often added to this treat. These golden goodies can be eaten plain with soup or any meal. The fried oval-shaped dessert or breadstuff is a fast alternative to bread.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup soy milk
1/3 cup olive or Canola oil
1. In a large bowl, combine flour, baking powder and salt. Make a well in the center and add the soy milk and oil.
2. Whisk until smooth. Cover the bowl with plastic wrap. Let rest for 15-20 minutes.
3. Heat 1/3 cup canola oil in a pot. Drop batter by spoonfuls in the hot oil. Cook until golden brown on both sides.
4. Drain on paper towels.
Makes 20-30 Ustipke.
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooling time: 2 minutes
Total time: 32 minutes
About the Author
Lily Elric was brought up in Canada by Croatian parents, and has lived in Victoria, BC Canada for all of her life. She has visited Croatia, and has learned about Croatian cuisine through her parents and her Croatian husband.
She is the author of two cookbooks, Very Vegetarian-Thrifty Appetizers, Main Meals and Desserts in Minutes! and Stir Crazy-20 Stirring Recipes for Kids!.
You can reach Lily via e-mail at lily.erlic@shaw.ca.
|
| |
