{"id":108,"date":"2011-08-19T22:35:00","date_gmt":"2011-08-19T22:35:00","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=108"},"modified":"2012-11-07T22:57:02","modified_gmt":"2012-11-07T22:57:02","slug":"beste-eplekake","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=108","title":{"rendered":"Beste eplekake"},"content":{"rendered":"

Jeg har pr\u00f8vd en del eplekake-oppskrifter gjennom mitt livs h\u00f8ster. Men den beste – og enkleste – er fortsatt mors oppskrift! Du m\u00e5 bare huske p\u00e5 \u00e5 bruke MYE epler. Vil du lage en stor kake i langpanne dobler du oppskriften. <\/span><\/p>\n

150 g margarin<\/span><\/div>\n
200 g sukker<\/span><\/div>\n
3 egg<\/span><\/div>\n
200 g hvetemel<\/span><\/div>\n
1 ts bakepulver<\/span><\/div>\n
Epler <\/span><\/div>\n
Kanel og sukker<\/span><\/div>\n
<\/div>\n
R\u00f8r sm\u00f8r og sukker lyst og luftig i kj\u00f8kkenmaskin eller h\u00e5ndmikser. <\/span><\/div>\n
Tilsett eggene og r\u00f8r godt sammen. Bland bakepulveret inni melet og tilsett dette i porsjoner. <\/span><\/div>\n
R\u00f8r\/pisk deigen fin og smidig. <\/span><\/div>\n
Ta r\u00f8ren over i smurt rundform – paiform funker ogs\u00e5 bra – og stikk tett i tett med epleb\u00e5ter i deigen. <\/span><\/div>\n
Begynn i midten. Trykk epleb\u00e5tene godt ned i deigen. <\/span><\/div>\n
Str\u00f8 over kanel og sukker (gjerne perlesukker). <\/span><\/div>\n
Stek ved 200 grader i 45-50 minutter. <\/span><\/div>\n
F\u00f8lg med p\u00e5 stekingen! Blir kaka tidlig brun s\u00e5 legger du over bakepapir. <\/span><\/div>\n
Avkj\u00f8l p\u00e5 rist eller server lunken med vanilje-is til, men kaken er saftig og god dagen etter ogs\u00e5. <\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Jeg har pr\u00f8vd en del eplekake-oppskrifter gjennom mitt livs h\u00f8ster. Men den beste – og enkleste – er fortsatt mors oppskrift! Du m\u00e5 bare huske p\u00e5 \u00e5 bruke… Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[15],"tags":[49],"class_list":["post-108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kake","tag-frukt"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=108"}],"version-history":[{"count":4,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/108\/revisions"}],"predecessor-version":[{"id":629,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/108\/revisions\/629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/media\/628"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}