{"id":2135,"date":"2009-11-09T20:07:19","date_gmt":"2009-11-09T20:07:19","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2009\/11\/09\/recept_peters_appelkaka\/"},"modified":"2009-11-09T20:07:19","modified_gmt":"2009-11-09T20:07:19","slug":"recept_peters_appelkaka","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2009\/11\/09\/recept_peters_appelkaka\/","title":{"rendered":"Recept: Peters \u00e4ppelkaka"},"content":{"rendered":"<p>Jag blev sugen p\u00e5 \u00e4ppelkaka s\u00e5 det blev en s\u00e5dan ocks\u00e5 ikv\u00e4ll och h\u00e4r \u00e4r receptet jag blandade ihop.<\/p>\n<p>Ingredienser:<\/p>\n<ul>\n<li>4 gr\u00f6na \u00e4pplen<\/li>\n<li>175 gram sm\u00f6r<\/li>\n<li>1 dl filmj\u00f6lk (eller yoghurt eller gr\u00e4dde eller n\u00e5got annat gott mejeriaktigt du har hemma)<\/li>\n<li>3 \u00e4gg (eller 4 om de \u00e4r sm\u00e5)<\/li>\n<li>2 dl str\u00f6socker<\/li>\n<li>4 dl vetemj\u00f6l<\/li>\n<li>1 tsk bakpulver<\/li>\n<li>1 msk koncentrerad citronsaft<\/li>\n<li>olja till sm\u00f6rjning av formen<\/li>\n<li>1 tsk kanel<\/li>\n<li>2 msk socker till smaks\u00e4ttning av \u00e4pplena<\/li>\n<\/ul>\n<p>Tillagning:<\/p>\n<ol>\n<li>S\u00e4tt ugnen p\u00e5 200 grader<\/li>\n<li>Skala \u00e4pplena och sk\u00e4r i &#8220;b\u00e5tar&#8221;, ca 12-16 per \u00e4pple<\/li>\n<li>Blanda sm\u00f6r, socker, bakpulver och mj\u00f6l till en grynig blandning i matberedare.<\/li>\n<li>Tills\u00e4tt citron, filmj\u00f6lk och \u00e4gg under omr\u00f6rning (== matberedaren k\u00f6r p\u00e5).<\/li>\n<li>Sm\u00f6rj en form med avtagbar kant. Jag brukar kl\u00e4mma fast ett bakpl\u00e5tspapper i botten (se bild nedan).<\/li>\n<li>H\u00e4ll\/Kleta ner degen i formen s\u00e5 att det blir degen fyller ut formen.<\/li>\n<li>Blanda socker och kanel i sk\u00e5l och h\u00e4ll \u00f6ver \u00e4ppelbitarna och r\u00f6r om s\u00e5 att alla \u00e4ppelbitar blir &#8220;kryddade&#8221;<\/li>\n<li>Stick ner \u00e4ppelbitarna i degen i ett &#8220;vackert&#8221; m\u00f6nster. H\u00e4ll \u00f6ver eventuellt \u00f6verblivet kanelsocker.<\/li>\n<li>Gr\u00e4dda kakan i ugnen i 30-40 minuter till den f\u00e5tt fin f\u00e4rg och k\u00e4nns klar vid prov med baksticka.<\/li>\n<li>Voil\u00e1. Servera med vaniljvisp, gr\u00e4dde, glass eller n\u00e5got annat gott du har hemma.&nbsp;&nbsp;<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.parnes.com\/blog\/091109 - 2.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.parnes.com\/blog\/091109 - 2-tm.jpg\" width=\"480\" height=\"360\" alt=\"091109 - 2.JPG\" \/><\/a><\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jag blev sugen p\u00e5 \u00e4ppelkaka s\u00e5 det blev en s\u00e5dan ocks\u00e5 ikv\u00e4ll och h\u00e4r \u00e4r receptet jag blandade ihop. Ingredienser: 4 gr\u00f6na \u00e4pplen 175 gram sm\u00f6r 1 dl filmj\u00f6lk (eller yoghurt eller gr\u00e4dde eller n\u00e5got annat gott mejeriaktigt du har hemma) 3 \u00e4gg (eller 4 om de \u00e4r sm\u00e5) 2 dl str\u00f6socker 4 dl vetemj\u00f6l &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2009\/11\/09\/recept_peters_appelkaka\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recept: Peters \u00e4ppelkaka<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2135","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=2135"}],"version-history":[{"count":0,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2135\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=2135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=2135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=2135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}