{"id":41072,"date":"2016-07-10T17:05:47","date_gmt":"2016-07-10T21:05:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41072"},"modified":"2016-07-10T17:05:47","modified_gmt":"2016-07-10T21:05:47","slug":"apple-currant-yogurt-cake%e3%83%a8%e3%83%bc%e3%82%b0%e3%83%ab%e3%83%88%e3%83%9d%e3%83%a0%e3%83%9d%e3%83%a0%e7%9c%9f%e7%8f%a0%e3%81%a7%e3%81%8a%e3%82%81%e3%81%8b%e3%81%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41072&lang=en","title":{"rendered":"Apple Currant Yogurt Cake<br>\u30e8\u30fc\u30b0\u30eb\u30c8\u30dd\u30e0\u30dd\u30e0\u771f\u73e0?\u3067\u304a\u3081\u304b\u3057"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41073 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/57-1.jpg\" alt=\"57\" width=\"510\" height=\"717\" \/><\/p>\n<p>Let me tell you. This may be the best looking cake I&#8217;ve ever made!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41074 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/17.jpg\" alt=\"17\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/17.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/17-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The star of this cake was definitely the fresh currants I brought home from the farmers market.<\/p>\n<p>I have a soft spot for fresh currants.<\/p>\n<p>I think they are so pretty!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41075 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/22.jpg\" alt=\"22\" width=\"510\" height=\"717\" \/><\/p>\n<p>Don&#8217;t they look like pearls?!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41076 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/49.jpg\" alt=\"49\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/49.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/49-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Voila!<\/p>\n<p>Just out of the oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41077 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/55.jpg\" alt=\"55\" width=\"510\" height=\"717\" \/><\/p>\n<p>Made pretty with powdered sugar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41078 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/59-1.jpg\" alt=\"59\" width=\"596\" height=\"428\" \/><\/p>\n<p>A BIG slice please.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41079 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/63.jpg\" alt=\"63\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/63.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/63-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>This cake is moist, delicious, and beautiful.<\/p>\n<p>To tell you the truth, I was surprised how well it turned out myself (I&#8217;m in no way a negative person, but I tend to be rather pessimistic when it comes to baking (lol)).<\/p>\n<p><strong>Apple Currant Yogurt Cake<\/strong> adapted from <a href=\"http:\/\/sakura-minnesotajournal.blogspot.com\/2016\/06\/blog-post_26.html\" target=\"_blank\">this recipe (Japanese)<\/a><\/p>\n<p>100g all purpose flour<br \/>\n1 teaspoon baking powder<br \/>\n1\/4 teaspoon cardamom powder<br \/>\n80g sugar<br \/>\n2 eggs<br \/>\n80cc canola oil<br \/>\n160g plain Greek yogurt<\/p>\n<p>1 apple (I used Gala), cut into 24 slices (sprinkle lemon juice to avoid browning)<br \/>\n1\/2 cup fresh white and red currants<br \/>\npowdered sugar, for sprinkling<\/p>\n<p>1. Preheat oven to 350F.<br \/>\n2. Mix the first seven ingredients.<br \/>\n3. Pour the mixture into a 9-inch pan lined with parchment paper.<br \/>\n4. Place apple slices on top. Sprinkle fresh currants over the apple. Push the currants and apple down gently.<br \/>\n5. Bake for 40~50 minutes or until a knife inserted in the middle comes out clean.<br \/>\n6. Let it cool. Sprinkle powdered sugar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41141 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/20.jpg\" alt=\"20\" width=\"510\" height=\"717\" \/><\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Let me tell you. This may be the best looking cake I&#8217;ve ever made! The star of this cake was definitely the fresh currants I brought home from the farmers market. I have a soft spot for fresh currants. I think they are so pretty! Don&#8217;t they look like pearls?! Voila! Just out of the [&hellip;]<\/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-41072","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\/41072","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=41072"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41072\/revisions"}],"predecessor-version":[{"id":41180,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41072\/revisions\/41180"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}