{"id":8990,"date":"2017-12-18T19:04:17","date_gmt":"2017-12-18T19:04:17","guid":{"rendered":"http:\/\/madawkuchni.com\/?p=8990"},"modified":"2019-12-05T17:04:27","modified_gmt":"2019-12-05T17:04:27","slug":"babka-z-mincemeatem-czyli-mincemeat-loaf-cake","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=8990","title":{"rendered":"Babka z mincemeatem, czyli Mincemeat Loaf Cake"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Przepis oczywi\u015bcie pochodzi z\u00a0&#8222;Christmas collection&#8221; Mary Berry. To jedna z najbardziej eksploatowanych przeze mnie ksi\u0105\u017cek kucharskich w ostatnim czasie. Z podanych sk\u0142adnik\u00f3w mo\u017cna upiec dwa ciasta w keks\u00f3wkach lub sze\u015b\u0107 malutkich bochenk\u00f3w, kt\u00f3re zawini\u0119te szczelnie w foli\u0119 spo\u017cywcz\u0105 pi\u0119knie wpasuj\u0105 si\u0119 w \u015bwi\u0105teczne paczki ze s\u0142odyczami. Ciasto smakuje troch\u0119 jak keks, ale jest bardziej wilgotne. Intensywnie bakaliowe, nie przes\u0142odzone, smaczne.<\/strong><\/p>\n<p style=\"text-align: justify;\"><em>Sk\u0142adniki<\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">150 g mi\u0119kkiego mas\u0142a<\/li>\n<li style=\"text-align: justify;\">150 g drobnego cukru trzcinowego<\/li>\n<li style=\"text-align: justify;\">2 jajka<\/li>\n<li style=\"text-align: justify;\">225 g m\u0105ki pszennej<\/li>\n<li style=\"text-align: justify;\">280 g <a href=\"https:\/\/madawkuchni.com\/?p=8946\">mincemeta <\/a>(1 s\u0142oik)<\/li>\n<li style=\"text-align: justify;\">100 g rodzynek su\u0142tanek<\/li>\n<li style=\"text-align: justify;\">blanszowane migda\u0142y do ozdobienia bochenk\u00f3w<\/li>\n<\/ul>\n<p><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2017\/12\/20171212_172615.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8991\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2017\/12\/20171212_172615-595x446.jpg\" alt=\"20171212_172615\" width=\"595\" height=\"446\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2017\/12\/20171212_172615-595x446.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2017\/12\/20171212_172615.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/p>\n<p><em>Wykonanie<\/em>:<\/p>\n<p style=\"text-align: justify;\">Mas\u0142o utrze\u0107 z cukrem i jajkami. Doda\u0107 mincemeata i rodzynki, kr\u00f3tko zmiksowa\u0107. Doda\u0107 m\u0105k\u0119, zmiksowa\u0107 tylko do po\u0142\u0105czenia sk\u0142adnik\u00f3w. Ciasto wy\u0142o\u017cy\u0107 do foremek. Ozdobi\u0107 blanszowanymi migda\u0142ami.<\/p>\n<p>Piec w temperaturze 160 stopni do zbr\u0105zowienia, czyli ok. 80 minut.<\/p>\n<p><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2017\/12\/20171212_172731.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8992\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2017\/12\/20171212_172731-595x367.jpg\" alt=\"20171212_172731\" width=\"595\" height=\"367\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2017\/12\/20171212_172731-595x367.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2017\/12\/20171212_172731.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Przepis oczywi\u015bcie pochodzi z\u00a0&#8222;Christmas collection&#8221; Mary Berry. To jedna z najbardziej eksploatowanych przeze mnie ksi\u0105\u017cek kucharskich w ostatnim czasie. Z podanych sk\u0142adnik\u00f3w mo\u017cna upiec dwa ciasta w keks\u00f3wkach lub sze\u015b\u0107 malutkich bochenk\u00f3w, kt\u00f3re zawini\u0119te szczelnie w foli\u0119 spo\u017cywcz\u0105 pi\u0119knie wpasuj\u0105 si\u0119 w \u015bwi\u0105teczne paczki ze s\u0142odyczami. Ciasto smakuje troch\u0119 jak keks, ale jest bardziej wilgotne. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8993,"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":[139],"tags":[133,97,56],"class_list":["post-8990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciasta","tag-mary-berry","tag-marcepan","tag-porzeczka"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8990"}],"version-history":[{"count":1,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8990\/revisions"}],"predecessor-version":[{"id":8994,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8990\/revisions\/8994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/8993"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}