{"id":1884,"date":"2021-02-08T21:36:53","date_gmt":"2021-02-08T19:36:53","guid":{"rendered":"http:\/\/andrestover.com\/?p=1884"},"modified":"2023-03-24T07:46:31","modified_gmt":"2023-03-24T05:46:31","slug":"sicilian-whole-orange-cake","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/sicilian-whole-orange-cake\/","title":{"rendered":"Sitsiilia terve apelsini kook"},"content":{"rendered":"

Talvel on poodides saadaval lai valik erineivaid, v\u00e4ga maitsvaid apelsine. Selles koogis kasutatud apelsinid ei ole n\u00e4inud k\u00fcll kunagi Sitsiiliat ega Itaaliat, vaid need on kasvatatud Egiptuses, kuid koogi valmistamiseks sobisid ka need suurep\u00e4raselt. Selle koogi erinevaid retsepte leiab k\u00f5ikjalt, nii internetis kui ka Itaalia kokaraamatutest. Panin mitmetest retseptidest kokku oma variatsiooni, mis p\u00f5hiolemuselt \u00fchendab siiski k\u00f5iki neid retsepte \u2013 selles kasutatakse terveid apelsine. Koogi sisse purustatakse apelsinid koos koorega, eemaldasin ainult suure osa valget s\u00e4si, mis ei ole maitsev. Isasin veidi ebat\u00fc\u00fcpilisema elemendina koogi koostisse ka mandlijahu.
\nSiin see retsept on kui keegi soovib seda kodus valmistada.<\/p>\n

\"\"<\/p>\n

Valmistamise aeg: 20 min, 40 min k\u00fcpsetamine<\/span>
\nTase: lihtne<\/span>
\nKogus: 12-16 viilu<\/span><\/p>\n

Koostisosad:<\/span>
\n250 g nisujahu
\n3 suurt muna
\n250 g suhkrut
\n100 g toasooja v\u00f5id
\n2 tl vaniljesuhkrut
\n150 g kreeka jogurtit
\n2 tl k\u00fcpsetuspulbrit
\nUmbes 350 g, eelistatult maheapelsini
\nKoogi katmiseks ja niisutamiseks 1 apelsini mahl ning 100 g suhkrut<\/p>\n

Valmistamine:<\/span>
\n1. Vahusta munad suhkruga heledaks vahuks
\n2. Pese apelsinid, koori ja puhasta suurest osast lahtisest valgest kelmest, aseta k\u00f6\u00f6gikombaini koos jogurtiga ja purusta. Kui kasutad saumiksrit, siis t\u00fckelda apelsin enne purustamist v\u00e4iksemateks t\u00fckkideks
\n3. Lisa purustatud apelsin muna-suhkruvahule, lisa jahu, k\u00fcpsetuspulber ja mandlijahu. Vahusta tainas kohevaks ja vala k\u00fcpsetuspaberiga vooderdatud vormi
\n4. K\u00fcpseta 30-40 minutit 175 kraadi juures kuni kook on kuldpruun
\n5. Selleks, et valmistada koogi niisutamiseks apelsinisiirupit vala potti 100g suhkrut ja pigista juurde 1 apelsini mahl, lase keema ning kasuta seda siirupit koogi pintseldamiseks siis kui kook on veel soe.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Talvel on poodides saadaval lai valik erineivaid, v\u00e4ga maitsvaid apelsine. Selles koogis kasutatud apelsinid ei ole n\u00e4inud k\u00fcll kunagi Sitsiiliat ega Itaaliat, vaid need on kasvatatud Egiptuses, kuid koogi valmistamiseks sobisid ka need suurep\u00e4raselt. Selle koogi erinevaid retsepte leiab k\u00f5ikjalt, nii internetis kui ka Itaalia kokaraamatutest. Panin mitmetest retseptidest kokku oma variatsiooni, mis p\u00f5hiolemuselt \u00fchendab […]<\/p>\n","protected":false},"author":1,"featured_media":1885,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,714,19],"tags":[449,50,558],"class_list":["post-1884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cakes","category-rahvustoidud","tag-almond-flour","tag-apelsin","tag-yogurt","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1884","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1884"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1884\/revisions"}],"predecessor-version":[{"id":1890,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1884\/revisions\/1890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1885"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}