{"id":28135,"date":"2013-01-12T20:27:35","date_gmt":"2013-01-13T01:27:35","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28135"},"modified":"2013-01-12T20:27:40","modified_gmt":"2013-01-13T01:27:40","slug":"rustic-green-tea-cake%e6%8a%b9%e8%8c%b6%e3%82%b1%e3%83%bc%e3%82%ad-%e3%82%a2%e3%83%bb%e3%83%a9%e3%83%bb%e3%82%ab%e3%83%b3%e3%83%91%ef%bc%8d%e3%83%8b%e3%83%a5","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28135&lang=en","title":{"rendered":"Rustic Green Tea Cake
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Rustic Green Tea Cake<\/strong><\/p>\n

Forget the cake pan! For this cake I decided to place the cake batter directly on the pan lined with parchment paper. I was a little worried, but the cake baked beautifully. Use your hand and tear off a small (or big) piece. We go casual with this cake. The cake is green tea flavored and you’ll find Japanese sugar-coated beans (ama-natto) inside. This cake is perfect for snack or breakfast. I just sprinkled powdered sugar, and it was very tasty. But if you like, you can also dip each piece in whipped cream, too.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Rustic Green Tea Cake Forget the cake pan! For this cake I decided to place the cake batter directly on the pan lined with parchment paper. I was a little worried, but the cake baked beautifully. Use your hand and tear off a small (or big) piece. We go casual with this cake. The cake […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-28135","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28135"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28135\/revisions"}],"predecessor-version":[{"id":28151,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28135\/revisions\/28151"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}