{"id":31,"date":"2014-04-03T11:12:20","date_gmt":"2014-04-03T10:12:20","guid":{"rendered":"http:\/\/glacas.fr\/cuisine\/?p=31"},"modified":"2014-07-24T18:08:59","modified_gmt":"2014-07-24T17:08:59","slug":"le-pain-depices-de-sylvia","status":"publish","type":"post","link":"http:\/\/glacas.fr\/cuisine\/le-pain-depices-de-sylvia\/","title":{"rendered":"Le pain d&rsquo;\u00e9pices de Sylvia"},"content":{"rendered":"<p>Ce g\u00e2teau, propos\u00e9 par Sylvia, r\u00e9conciliera tous ceux qui n&rsquo;aiment pas trop le pain d&rsquo;\u00e9pices.<\/p>\n<p>En effet, sa texture l\u00e9g\u00e8re et a\u00e9r\u00e9e fait plut\u00f4t penser \u00e0 un g\u00e2teau aux \u00e9pices qu&rsquo;au pain d&rsquo;\u00e9pices plat, compact et un peu sec auquel on est habitu\u00e9s.<\/p>\n<p>Chaque fois que je le sert, nombre des convives pr\u00e9tendent ne pas aimer le pain d&rsquo;\u00e9pices mais, au final, il n&rsquo;en reste jamais une miette pour le petit d\u00e9jeuner du lendemain&#8230;<\/p>\n<p>&nbsp;<\/p>\n<h2>Ingr\u00e9dients\u00a0:<\/h2>\n<ul>\n<li>250 g de miel (go\u00fbt et couleur prononc\u00e9 genre \u00ab\u00a0Ch\u00e2taigner\u00a0\u00bb mais le \u00ab\u00a0Toutes fleurs\u00a0\u00bb ou \u00ab Miel de for\u00eat\u00a0\u00bb convient aussi )<\/li>\n<li>40 g beurre fondu<\/li>\n<li>200 g farine (T65 pour moi)<\/li>\n<li>1 sachet de levure chimique<\/li>\n<li>40g de cassonade<\/li>\n<li>1 \u0153uf<\/li>\n<li>1 pinc\u00e9e de sel<\/li>\n<li>2 cuill\u00e8res \u00e0 caf\u00e9 de \u00ab\u00a04 \u00e9pices\u00a0\u00bb<\/li>\n<li>un peu de lait (quelques cuill\u00e8res)<\/li>\n<li>facultatif : noix, noisettes, amandes concass\u00e9es , \u00e9corces d&rsquo;orange&#8230;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Mat\u00e9riel :<\/h2>\n<ul>\n<li>Un moule \u00e0 cake<\/li>\n<li>un saladier<\/li>\n<li>une spatule en bois<\/li>\n<li>un fouet<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><b>Pr\u00e9paration\u00a0:<\/b><\/h2>\n<p>Pr\u00e9chauffer le four \u00e0 180\u00b0<\/p>\n<p>D\u00e9layer le miel dans le lait chaud<\/p>\n<p>Faire fondre le beurre<\/p>\n<p>M\u00e9langer dans un saladier le miel, le beurre fondu puis la farine + la levure<\/p>\n<p>M\u00e9langer\u00a0 \u00e9nergiquement pour ne pas avoir de grumeaux.<\/p>\n<p>Ajouter la cassonade + l\u2019\u0153uf + sel + 4 \u00e9pices. M\u00e9langer<\/p>\n<p>Cuire dans moule \u00e0 cake\u00a0environ 40 \u00e0 45 min selon four th 180\u00b0<\/p>\n<p>Piquer \u00e0 l&rsquo;aide d&rsquo;un couteau pour \u00eatre sur de la bonne cuisson<\/p>\n<p>&nbsp;<\/p>\n<p>Ce pain d&rsquo;\u00e9pices peut se manger au go\u00fbter mais \u00e9galement en tranches avec du foie gras.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce g\u00e2teau, propos\u00e9 par Sylvia, r\u00e9conciliera tous ceux qui n&rsquo;aiment pas trop le pain d&rsquo;\u00e9pices. En effet, sa texture l\u00e9g\u00e8re et a\u00e9r\u00e9e fait plut\u00f4t penser \u00e0 un g\u00e2teau aux \u00e9pices qu&rsquo;au pain d&rsquo;\u00e9pices plat, compact et un peu sec auquel on est habitu\u00e9s. Chaque fois que je le sert, nombre des convives pr\u00e9tendent ne pas [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":16,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_links_to":"","_links_to_target":""},"categories":[5],"tags":[],"class_list":["post-31","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","gallery-content-unit"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/glacas.fr\/cuisine\/wp-content\/uploads\/sites\/3\/2014\/04\/IMG_6266-Large2.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4vHSl-v","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/posts\/31","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/comments?post=31"}],"version-history":[{"count":8,"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/posts\/31\/revisions"}],"predecessor-version":[{"id":78,"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/posts\/31\/revisions\/78"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/media\/16"}],"wp:attachment":[{"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=31"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=31"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/glacas.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}