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rosse\u00a0patate douce (poids net : 500 g) de Dominique du BONPLAN<\/strong>\n150 g de farine de bl\u00e9 T80 de TERRES de SOLAN<\/strong>
\n1 c. \u00e0 caf\u00e9 de poudre \u00e0 lever
\n2 c. \u00e0 caf\u00e9 de cannelle en poudre
\n1 c. \u00e0 caf\u00e9 d\u2019\u00e9pices \u00e0 pain d\u2019\u00e9pices
\n120 g de sucre de canne blond
\n1 c. \u00e0 soupe de m\u00e9lasse
\n3 oeufs de FLORIAN<\/strong>
\n25 g d\u2019huile d\u2019olive
\n75 g de compote de pomme\u00a0d’ALEX du VERNOU<\/strong>
\n1 orange (tout le zeste et la moiti\u00e9 du jus)
\n1 c. \u00e0 caf\u00e9 de vanille en poudre
\n30 g d\u2019\u00e9corces d\u2019orange confites<\/p>\n
Eplucher la patate douce. Couper en morceaux et cuire \u00e0 l\u2019\u00e9touff\u00e9e pendant 15 \u00e0 20 mn. Bien \u00e9goutter et \u00e9craser en pur\u00e9e. Dans un grand bol, m\u00e9langer la farine, la levure, les \u00e9pices et une pinc\u00e9e de sel. Dans un grand saladier, battre le sucre avec la m\u00e9lasse et les oeufs, jusqu\u2019\u00e0 ce que le m\u00e9lange commence \u00e0 mousser l\u00e9g\u00e8rement. Continuer \u00e0 battre en incorporant l\u2019huile, la compote, le zeste de l\u2019orange et la moiti\u00e9 de son jus. Incorporer ensuite la pur\u00e9e de patate douce, la vanille, le m\u00e9lange farine-\u00e9pices, puis les \u00e9corces d\u2019orange coup\u00e9es en petits d\u00e9s. Pr\u00e9chauffer le four \u00e0 180 \u00b0C. Verser la p\u00e2te dans un moule \u00e0 manqu\u00e9 de 24 cm de diam\u00e8tre et cuire pendant 45 mn. Laisser ti\u00e9dir avant de d\u00e9mouler. Servir ti\u00e8de ou frais. Conserver au r\u00e9frig\u00e9rateur.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pour 8 personnes 1 grosse\u00a0patate douce (poids net : 500 g) de Dominique du BONPLAN 150 g de farine de bl\u00e9 T80 de TERRES de SOLAN 1 c. \u00e0 caf\u00e9 de poudre \u00e0 lever 2 c. \u00e0 caf\u00e9 de cannelle en poudre 1 c. \u00e0 caf\u00e9 d\u2019\u00e9pices \u00e0 pain d\u2019\u00e9pices 120 g de sucre de …
Lire la suite<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1150","post","type-post","status-publish","format-standard","hentry","category-sucre"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/posts\/1150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/comments?post=1150"}],"version-history":[{"count":1,"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/posts\/1150\/revisions"}],"predecessor-version":[{"id":1154,"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/posts\/1150\/revisions\/1154"}],"wp:attachment":[{"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/media?parent=1150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/categories?post=1150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-gout-des-autres.net\/WordPress3\/wp-json\/wp\/v2\/tags?post=1150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}