{"id":974,"date":"2009-04-02T10:08:18","date_gmt":"2009-04-02T08:08:18","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=974"},"modified":"2009-11-24T17:07:18","modified_gmt":"2009-11-24T15:07:18","slug":"cake-aux-raisins","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2009\/04\/cake-aux-raisins\/","title":{"rendered":"cake aux raisins"},"content":{"rendered":"<p><strong>Ingr\u00e9dients:<\/strong><strong> <\/strong><\/p>\n<ul>\n<li>200 g de farine avec levure incorpor\u00e9e; <em>(ou farine + 1 sachet de levure chimique<\/em>)<\/li>\n<li>150 g de sucre;<\/li>\n<li>150 g de beurre ramolli;<\/li>\n<li>3 oeufs;<\/li>\n<li>200 g de raisins secs;<\/li>\n<li>60 g d&rsquo;abricots secs;(ou fruits confits)<\/li>\n<li>2 cuill \u00e0 soupe de rhum. (facultatif)<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration:<\/strong><\/p>\n<p>Pr\u00e9chauffez le four a 180\u00b0.<\/p>\n<p>Faites tremper les raisins dans de l&rsquo;eau chaude pendant 15 minutes, \u00e9gouttez-les et s\u00e9chez-les avec du papier absorbant. Coupez les abricots en morceaux, enrobez les fruits de farine pour \u00e9viter qu&rsquo;ils ne tombent au fond du moule.<\/p>\n<p>Fouettez le beurre et le sucre jusqu&rsquo;\u00e0 ce que le m\u00e9lange soit cr\u00e9meux. Ajoutez les oeufs un par un, puis la farine et la levure, incorporez ensuite les fruits. Ajoutez \u00e9ventuellement le rhum. M\u00e9langez jusqu&rsquo;\u00e0 ce que la pr\u00e9paration soit lisse.<\/p>\n<p>Beurrez\u00a0 un moule a cake versez-y<span class=\"verdana10\"> la p\u00e2te. Enfournez,\u00a0 faites le cuire pendant 50minutes. V\u00e9rifier la cuisson en piquant le cake avec un couteau il doit ressortir propre.<\/span><\/p>\n<p><span>Laissez ti\u00e9dir le cake avant de le d\u00e9mouler et le laisser refroidir sur une grille.<\/span><\/p>\n<p style=\"text-align: center;\"><code>[ad]<\/code><\/p>\n<p><span><br \/>\n<\/span><\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_d56dbdc2310a8063bf375311a4c5a923\" data-image-id=\"78\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cakemed.jpg\" data-title=\"cakemed.jpg\" data-description=\" \">\n\t\t\t<img title=\"cakemed.jpg\"\n\t\t\t\talt=\"cakemed.jpg\"\n\t\t\t\tdata-image-id=\"78\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakeolives.jpg?t=1565288760\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_d56dbdc2310a8063bf375311a4c5a923\" data-image-id=\"106\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakeolives.jpg?t=1565288760\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cakeolives.jpg?t=1565288760\" data-title=\"cakeolives\" data-description=\" \">\n\t\t\t<img title=\"cakeolives\"\n\t\t\t\talt=\"cakeolives\"\n\t\t\t\tdata-image-id=\"106\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakealleolive.jpg?t=1565288760\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_d56dbdc2310a8063bf375311a4c5a923\" data-image-id=\"107\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakealleolive.jpg?t=1565288760\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cakealleolive.jpg?t=1565288760\" data-title=\"cakealleolive\" data-description=\" \">\n\t\t\t<img title=\"cakealleolive\"\n\t\t\t\talt=\"cakealleolive\"\n\t\t\t\tdata-image-id=\"107\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients: 200 g de farine avec levure incorpor\u00e9e; (ou farine + 1 sachet de levure chimique) 150 g de sucre; 150 g de beurre ramolli; 3 oeufs; 200 g de raisins secs; 60 g d&rsquo;abricots secs;(ou fruits confits) 2 cuill \u00e0 soupe de rhum. (facultatif) Pr\u00e9paration: Pr\u00e9chauffez le four a 180\u00b0. Faites tremper les raisins&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2009\/04\/cake-aux-raisins\/\">Continue reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"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}},"categories":[310,4],"tags":[336,1911,779,593,851,778,780],"class_list":["post-974","post","type-post","status-publish","format-standard","hentry","category-en-francais","category-ricette","tag-abricots","tag-cake","tag-cake-aux-raisins","tag-farine","tag-fruits-confits","tag-gateau-aux-raisins","tag-rhum"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ingr\u00e9dients: 200 g de farine avec levure incorpor\u00e9e; (ou farine + 1 sachet de levure chimique) 150 g de sucre; 150 g de beurre ramolli; 3 oeufs; 200 g de raisins secs; 60 g d&#039;abricots secs;(ou fruits confits) 2 cuill \u00e0 soupe de rhum. 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Faites tremper les raisins","inLanguage":"fr-FR","isPartOf":{"@id":"https:\/\/www.virginie.it\/blog\/#website"},"breadcrumb":{"@id":"https:\/\/www.virginie.it\/blog\/2009\/04\/cake-aux-raisins\/#breadcrumblist"},"author":{"@id":"https:\/\/www.virginie.it\/blog\/author\/virginie\/#author"},"creator":{"@id":"https:\/\/www.virginie.it\/blog\/author\/virginie\/#author"},"datePublished":"2009-04-02T10:08:18+01:00","dateModified":"2009-11-24T17:07:18+01:00"},{"@type":"WebSite","@id":"https:\/\/www.virginie.it\/blog\/#website","url":"https:\/\/www.virginie.it\/blog\/","name":"VIRGINIE'S BLOG","description":"...prima o poi sceglier\u00f2 una frase adatta a descrivere questo blog","inLanguage":"fr-FR","publisher":{"@id":"https:\/\/www.virginie.it\/blog\/#organization"}}]},"og:locale":"fr_FR","og:site_name":"VIRGINIE'S BLOG | ...prima o poi sceglier\u00f2 una frase adatta a descrivere questo blog","og:type":"article","og:title":"cake aux raisins | VIRGINIE'S BLOG","og:description":"Ingr\u00e9dients: 200 g de farine avec levure incorpor\u00e9e; (ou farine + 1 sachet de levure chimique) 150 g de sucre; 150 g de beurre ramolli; 3 oeufs; 200 g de raisins secs; 60 g d'abricots secs;(ou fruits confits) 2 cuill \u00e0 soupe de rhum. (facultatif) Pr\u00e9paration: Pr\u00e9chauffez le four a 180\u00b0. Faites tremper les raisins","og:url":"https:\/\/www.virginie.it\/blog\/2009\/04\/cake-aux-raisins\/","article:published_time":"2009-04-02T08:08:18+00:00","article:modified_time":"2009-11-24T15:07:18+00:00","twitter:card":"summary","twitter:title":"cake aux raisins | VIRGINIE'S BLOG","twitter:description":"Ingr\u00e9dients: 200 g de farine avec levure incorpor\u00e9e; (ou farine + 1 sachet de levure chimique) 150 g de sucre; 150 g de beurre ramolli; 3 oeufs; 200 g de raisins secs; 60 g d'abricots secs;(ou fruits confits) 2 cuill \u00e0 soupe de rhum. (facultatif) Pr\u00e9paration: Pr\u00e9chauffez le four a 180\u00b0. 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