{"id":29755,"date":"2013-07-21T17:32:59","date_gmt":"2013-07-21T21:32:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29755"},"modified":"2013-07-21T17:36:57","modified_gmt":"2013-07-21T21:36:57","slug":"cornmeal-cake-with-yogurt-and-cherry-comport%e3%83%81%e3%82%a7%e3%83%aa%e3%83%bc%e3%82%b3%e3%83%b3%e3%83%9d%e3%83%bc%e3%83%88%e3%81%ae%e3%81%9b%e3%82%b3%e3%83%bc%e3%83%b3%e3%83%9f%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29755&lang=en","title":{"rendered":"Cornmeal Cake with Greek Yogurt and Cherry Compote
\u30c1\u30a7\u30ea\u30fc\u30b3\u30f3\u30dd\u30fc\u30c8\u306e\u305b\u30b3\u30fc\u30f3\u30df\u30fc\u30eb\u30b1\u30fc\u30ad"},"content":{"rendered":"

\"08\"<\/a><\/p>\n

Cornmeal Cake with Greek Yogurt and Cherry Compote<\/strong><\/p>\n

The name says it all. Homemade cornmeal cake was served with Greek yogurt and cheery compote. I’ve been really liking this cornmeal cake that is sweetened with not white sugar but cane sugar and brown sugar. I think this results in the beautiful dark color and rich flavors. With the little Greek yogurt (or whipped cream) and cherry compote this rustic simple cake can be a pretty dessert that will beautifully end your summer dinner party.<\/p>\n

I used this recipe<\/a> for the cake. Just replaced corn flour with cornmeal. <\/p>\n

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

\u30c1\u30a7\u30ea\u30fc\u30b3\u30f3\u30dd\u30fc\u30c8\u306e\u305b\u30b3\u30fc\u30f3\u30df\u30fc\u30eb\u30b1\u30fc\u30ad<\/strong><\/p>\n

\u30b3\u30fc\u30f3\u30df\u30fc\u30eb\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u4f5c\u3063\u305f\u30b1\u30fc\u30ad\u306b\u3001\u30ae\u30ea\u30b7\u30e3\u30e8\u30fc\u30b0\u30eb\u30c8\u3068\u30c1\u30a7\u30ea\u30fc\u30b3\u30f3\u30dd\u30fc\u30c8\u3092\u306e\u305b\u305f\u3082\u306e\u3067\u3059\u3002<\/p>\n

\u30b3\u30fc\u30f3\u30df\u30fc\u30eb\u30b1\u30fc\u30ad\u306f\u6700\u8fd1\u3061\u3087\u3063\u3068\u6c17\u306b\u5165\u3063\u3066\u3044\u308b\u3082\u306e\u306e\u4e00\u3064\u304b\u3082\u3002<\/p>\n

\u3057\u304b\u3082\u6700\u8fd1\u306f\u767d\u7802\u7cd6\u306e\u4ee3\u308f\u308a\u306b\u3001\u304d\u3073\u7802\u7cd6\u3084\u3089\u30d6\u30e9\u30a6\u30f3\u30b7\u30e5\u30ac\u30fc\u3092\u4f7f\u3046\u306e\u3067\u3001\u8272\u3082\u5473\u3082\u30c0\u30fc\u30af\u306a\u611f\u3058\u306b\u4ed5\u4e0a\u304c\u308a\u307e\u3059\u3002<\/p>\n

\u30c1\u30a7\u30ea\u30fc\u30b3\u30f3\u30dd\u30fc\u30c8\u306f\u3001\u3061\u3087\u3063\u3074\u308a\u30d6\u30e9\u30f3\u30c7\u30fc\u5165\u308a\u3002<\/p>\n

\u4eca\u7f8e\u5473\u3057\u3044\u30c1\u30a7\u30ea\u30fc\u304c\u6ca2\u5c71\u5b89\u304f\u624b\u306b\u5165\u308b\u306e\u3067\u8d05\u6ca2\u306b\u30b3\u30f3\u30dd\u30fc\u30c8\u3082\u305f\u3063\u3077\u308a\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n

\u30ef\u30c3\u30d5\u30eb\u3084\u3089\u30d1\u30f3\u30b1\u30fc\u30ad\u3084\u3089\u306b\u306e\u305b\u3066\u3082\u7f8e\u5473\u3067\u3059\u3002<\/p>\n

\"10\"<\/a><\/p>\n

\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n

\"\"<\/p>\n

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

Cornmeal Cake with Greek Yogurt and Cherry Compote The name says it all. Homemade cornmeal cake was served with Greek yogurt and cheery compote. I’ve been really liking this cornmeal cake that is sweetened with not white sugar but cane sugar and brown sugar. I think this results in the beautiful dark color and rich […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-29755","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29755","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=29755"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29755\/revisions"}],"predecessor-version":[{"id":33630,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29755\/revisions\/33630"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}