{"id":8494,"date":"2014-05-15T16:01:49","date_gmt":"2014-05-15T14:01:49","guid":{"rendered":"http:\/\/www.kuhaona.com\/2013\/05\/corn-flour-cake-from-brac\/"},"modified":"2014-05-15T16:01:49","modified_gmt":"2014-05-15T14:01:49","slug":"corn-flour-cake-from-brac","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2014\/05\/15\/corn-flour-cake-from-brac\/","title":{"rendered":"Corn flour cake from Bra\u010d"},"content":{"rendered":"<p>Rustic cake made of corn flour, with uneven surface hides its delicious content. It is rich in true Dalmatian ingredients: almonds, raisins, dried figs and pro\u0161ek (Dalmatian sweet dessert wine). A slice of this cake is an energy bar &#8211; the old fashion way.<!--more--><br \/>\n[one_third]<\/p>\n<h4>Ingredients<b><\/b><\/h4>\n<p>1.5 L (51 fl oz) water<br \/>\n1 teaspoon salt<br \/>\n500 g (17.50 oz or 1 lb) corn flour<br \/>\n50 g (1.75 oz) almonds<br \/>\n100 g (3.50 oz) dried figs<br \/>\n50 g (1.75 oz) prunes<br \/>\n50 g (1.75 oz) raisins<br \/>\n50 g (1.75 oz) sugar<br \/>\n\u00bd teaspoon cinnamon<br \/>\n\u00be teaspoon ground cloves<br \/>\n1 tablespoon bicarbonate soda<br \/>\n1 tablespoon of grated lemon or orange rind<br \/>\n50 ml (1.70 fl oz) home made brandy or pro\u0161ek<br \/>\n10 g (2 teaspoons) butter for the baking mold<\/p>\n<p><a title=\"Conversion Calculator for Cooking\" href=\"http:\/\/southernfood.about.com\/library\/info\/blconv.htm\" target=\"_blank\">Conversion Calculator for Cooking<\/a><br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Preparation<b><\/b><\/h4>\n<p>Bring the water to a boil and add salt. Take away two tablespoons from the corn flour and gradually add water to the remaining quantity, and mix with an electric mixer. Let it cool.<\/p>\n<p>In the meantime cut the almonds and dried fruits into smaller pieces, mix it all well with the corn flour that you previously deducted. Mix sugar, cloves, cinnamon, bicarbonate soda and lemon rind. When the corn flour is cool, add the mixture of sugar, seasonings and pro\u0161ek. Mix and then gently stir in the almonds and the dried fruit.<\/p>\n<p>Pour the mixture into an oiled round mold (\u03a6 26 cm\/10 in) and bake at 180\u00b0C (350\u00b0F) for an hour.<br \/>\n[\/two_third_last]<\/p>\n<p><strong>Serving<\/strong><br \/>\nWhen the cake is baked, sprinkle it with powder sugar.<\/p>\n<p><b>Preparation time<\/b><br \/>\n90 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rustic cake made of corn flour, with uneven surface hides  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":7026,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=8494"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8494\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=8494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=8494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=8494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}