{"id":10917,"date":"2013-01-17T14:33:01","date_gmt":"2013-01-17T13:33:01","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2013\/01\/17\/banankage-som-smager-af-indien-med-frisk-kokos-og-ingef%c3%a6r\/"},"modified":"2016-04-12T20:05:27","modified_gmt":"2016-04-12T19:05:27","slug":"banankage-som-smager-af-indien-med-frisk-kokos-og-ingefaer","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/banankage-som-smager-af-indien-med-frisk-kokos-og-ingefaer\/","title":{"rendered":"Banana cake with fresh coconut and ginger"},"content":{"rendered":"

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I love banana cake! This one was created in India, when my parents lived in Chennai. The banana cake was made with fresh coconut and aromatic ginger. Such a nice, exotic cake!\u00a0<\/em><\/p>\n

Banana cake with fresh coconut and ginger
\n<\/strong>1 loaf<\/p>\n

3 eggs
\n145 g\u00a0sugar
\n100 g\u00a0plain flour
\n3\/4 tsp baking powder
\n75 g melted butter, cooled down
\n3 ripes\u00a0bananas
\n1 coconut, cut in half and shredded (150 g)
\n2 cm ginger, peeled and grated<\/p>\n

In a bowl whisk together eggs and sugar until light and fluffy. Fold in flour and baking powder. Add the melted butter. Mash the bananas with a fork and fold them into the cake batter together with coconut and ginger. Pour the batter into a cake loaf tin lined with parchment paper. Bake in the oven at 175 degrees Celsius for about 45 minutes. Use a toothpick to check for doneness. Cool down for about 15 minutes before removing the cake from the tin.<\/p>\n

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

I love banana cake! This one was created in India, when my parents lived in Chennai. The banana cake was made with fresh coconut and aromatic ginger. Such a nice, exotic cake!\u00a0 Banana cake with fresh coconut and ginger 1 loaf 3 eggs 145 g\u00a0sugar 100 g\u00a0plain flour 3\/4 tsp baking powder 75 g melted…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":6917,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635,1],"tags":[1598,1599,1600,1559,1543,1394,1601,1364],"class_list":["post-10917","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","category-uncategorized","tag-bananbrd-en","tag-banankage-en","tag-frisk-kokos-en","tag-guanaja-en","tag-indien-en","tag-ingefr-en","tag-kokosnd-en","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10917"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10917\/revisions"}],"predecessor-version":[{"id":10920,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10917\/revisions\/10920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/6917"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}