{"id":43536,"date":"2016-10-13T09:00:51","date_gmt":"2016-10-13T07:00:51","guid":{"rendered":"https:\/\/iloveitalianfood.it\/torta-integrale-di-mele-cotogne-en\/"},"modified":"2023-11-30T14:46:20","modified_gmt":"2023-11-30T13:46:20","slug":"torta-integrale-di-mele-cotogne-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/torta-integrale-di-mele-cotogne-en\/","title":{"rendered":"Quince whole-wheat cake"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">1 hour and 10 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 6 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">whole-wheat carob flour, 12 oz<br \/>\npotato starch, 2,1 oz<br \/>\norganic brown sugar, 5,3 oz<br \/>\nacacia honey, 1,7 oz<br \/>\nsunflowers seeds oil, 3,5 oz<br \/>\neggs, 2<br \/>\nyeast, 1 sachet<br \/>\norange juice, half glass<br \/>\nquince, 35,3 oz<br \/>\nbrown sugar, 3,5 oz<br \/>\norange juice, half glass<br \/>\ncinnamon, to taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Peel and cut the quince and remove the core. Put them in a saucepan with the orange juice squeezed and the sugar until they became soft. Then blend them until you have a cream.<br \/>\nFor the dough beat &#8211; with the help of electric whisks &#8211; the eggs with the sugar and honey, add the orange juice and oil, at the end the flour, the potato starch and with the yeast.<br \/>\nPut a first layer of dough in tray &#8211; strew the tray with butter flour and brown sugar &#8211; then put the cream and another layer of dough.<br \/>\nPut in the oven 338\u00b0F for 40-50 minutes.<\/p>\n<p>Thanks to <a href=\"https:\/\/angolozuccherino.wordpress.com\/\" target=\"_blank\" rel=\"noopener\">Angolo Zuccherino<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>31833<\/p>\n","protected":false},"author":570,"featured_media":43537,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43536"}],"version-history":[{"count":2,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43536\/revisions"}],"predecessor-version":[{"id":85304,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43536\/revisions\/85304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43537"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}