{"id":10952,"date":"2011-02-24T14:25:14","date_gmt":"2011-02-24T13:25:14","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2011\/02\/24\/limekage-med-hvid-chokolade-og-hasseln%c3%b8dder\/"},"modified":"2016-04-12T20:28:49","modified_gmt":"2016-04-12T19:28:49","slug":"limekage-med-hvid-chokolade-og-hasselnoedder","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/limekage-med-hvid-chokolade-og-hasselnoedder\/","title":{"rendered":"Lime cake with white chocolate and hazelnuts"},"content":{"rendered":"

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This wonderful lime cake is filled with white chocolate chunks and hazelnuts. Straight from the oven a fresh and sour lime syrup gets poured over the cake. \u00a0<\/em><\/p>\n

Lime cake with white chocolate and hazelnuts
\n<\/strong>10 servings<\/p>\n

250 g butter, softened
\n210 g sugar
\n4\u00a0eggs
\n250 g\u00a0plain flour
\n150 g white chocolate, Ivoire 35% from Valrhona, chopped
\n100 g hazelnuts, chopped
\n2 organic limes, the zest<\/p>\n

Syrup:
\n90 g\u00a0sugar
\n2 organic limes, the juice<\/p>\n

In a bowl whisk together butter and sugar until light and creamy. Add the eggs one at a time while whisking. Fold in flour. Finaly fold in white chocolate, hazelnuts and lime zest. Pour the cake batter into a round cake tin (22 cm) lined with parchment paper at 175 degrees Celsius for about 45 minutes. Use a toothpick to check for doneness. For the syrup boil the sugar and lime juice for a couple of minutes and pour over the hot cake.<\/p>\n

\"\"<\/a><\/p>\n

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

This wonderful lime cake is filled with white chocolate chunks and hazelnuts. Straight from the oven a fresh and sour lime syrup gets poured over the cake. \u00a0 Lime cake with white chocolate and hazelnuts 10 servings 250 g butter, softened 210 g sugar 4\u00a0eggs 250 g\u00a0plain flour 150 g white chocolate, Ivoire 35% from…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":1896,"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":[1473,1360,1361,1440,351,1364],"class_list":["post-10952","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","category-uncategorized","tag-hasselndder-en","tag-hvid-chokolade-en","tag-ivoire-en","tag-lime-en","tag-limekage","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10952","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=10952"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10952\/revisions"}],"predecessor-version":[{"id":10955,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10952\/revisions\/10955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/1896"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}