{"id":791,"date":"2013-02-02T07:24:05","date_gmt":"2013-02-02T12:24:05","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=791"},"modified":"2013-02-02T07:24:05","modified_gmt":"2013-02-02T12:24:05","slug":"gateau-italien-aux-noix-de-pin","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=791","title":{"rendered":"G\u00e2teau italien aux noix de pin"},"content":{"rendered":"<p><strong>Source: <\/strong>http:\/\/www.foodnetwork.ca\/ontv\/shows\/bake-with-anna-olson\/recipe.html?dishid=12659&amp;titleid=272497<\/p>\n<p><strong>Note: <\/strong>Essayer de faire cuire le g\u00e2teau \u00e0 325 F pendant 40 minutes au lieu de 30 minutes \u00e0 350 F.\u00a0 Le g\u00e2teau \u00e9tait bien dor\u00e9, mais pas assez cuit au centre.<\/p>\n<p><strong>Ingr\u00e9dients: <\/strong><\/p>\n<ul>\n<li>2\/3 cup granulated sugar<\/li>\n<li>2\/3 cup packed light brown sugar<\/li>\n<li>2 large eggs<\/li>\n<li>1 egg white<\/li>\n<li>1\/2 cup extra virgin olive oil<\/li>\n<li>2 teaspoons finely grated lemon zest<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1 1\/4 cups all-purpose flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/3 cup lightly toasted pine nuts*<\/li>\n<li>1\/4 cup untoasted pine nuts<\/li>\n<li>icing sugar, for dusting<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper.<\/li>\n<li>* To toast pine nuts, spread them on a parchment-lined baking tray and bake them for 10 minutes in a 350 F oven. Cool before using.<\/li>\n<li>Whip the granulated sugar, brown sugar, eggs and egg white by hand or in a mixer fitted with the whip attachment until pale and doubled in volume.<\/li>\n<li>Whisk in the oil, lemon zest and vanilla.<\/li>\n<li>In a separate bowl, sift the flour and salt. Add this to the egg mixture and stir just until blended.<\/li>\n<li>Stir in the toasted pine nuts and scrape the batter into the prepared pan.<\/li>\n<li>Sprinkle the top of the cake with the untoasted pine nuts and bake for about 40 minutes, until the top of the cake is a rich golden brown, with slightly darker golden edges.<\/li>\n<li>Cool the cake in the pan before turning out to serve. Dust with icing sugar before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.foodnetwork.ca\/ontv\/shows\/bake-with-anna-olson\/recipe.html?dishid=12659&amp;titleid=272497 Note: Essayer de faire cuire le g\u00e2teau \u00e0 325 F pendant 40 minutes au lieu de 30 minutes \u00e0 350 F.\u00a0 Le g\u00e2teau \u00e9tait bien dor\u00e9, mais pas assez cuit au centre. Ingr\u00e9dients: 2\/3 cup granulated sugar 2\/3 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=791\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-791","post","type-post","status-publish","format-standard","hentry","category-gateaux"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=791"}],"version-history":[{"count":1,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/791\/revisions"}],"predecessor-version":[{"id":792,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/791\/revisions\/792"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}