{"id":9168,"date":"2011-02-28T07:11:56","date_gmt":"2011-02-28T06:11:56","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=1409"},"modified":"2011-02-28T07:11:56","modified_gmt":"2011-02-28T06:11:56","slug":"efterlysning-recept-till-100-sorters-kakor","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2011\/efterlysning-recept-till-100-sorters-kakor\/","title":{"rendered":"Efterlysning: recept till 100 sorters kakor"},"content":{"rendered":"<p>I <a href=\"https:\/\/www.svenskakyrkan.se\/arvika\" target=\"_blank\">Svenska kyrkan i Arvika <\/a>firas det snart 100-\u00e5rsjubileum, och en av festerna \u00e4r en j\u00e4ttestor kakfest med inte mindre \u00e4n 100 sorters kakor. Tanken \u00e4r ocks\u00e5 att recepten ska samlas i en bok. Vill du bidra? Skicka ditt b\u00e4sta recept (kanske b\u00e4st att skicka tv\u00e5 eller tre f\u00f6r den h\u00e4ndelse n\u00e5gon redan har skickat n\u00e5got som liknar ditt) till kyrkoherde Valter Fryxelius, valter.fryxelius[snabel-a]svenskakyrkan.se. Och skicka det g\u00e4rna samtidigt till Kyrkkaffebloggen s\u00e5 att fler kan f\u00e5 prova det! Vi rekommenderar ett \u00e4kta Arvika-recept till att b\u00f6rja med: Elsa Lundells \u00e4ppelsockerkaka med namnet <strong>Syjuntans delikatess<\/strong>. Receptet finns med i <a href=\"https:\/\/www.libris.se\/karlek-nal-och-trad.html\" target=\"_blank\"><em>K\u00e4rlek, n\u00e5l och tr\u00e5d<\/em> <\/a>och snart ocks\u00e5 i <em>V\u00e4rma en liten<\/em>.<\/p>\n<p>***<\/p>\n<div><strong>\u00a0<\/strong><\/div>\n<div><strong><\/strong><\/div>\n<p><strong><\/p>\n<figure id=\"attachment_1410\" aria-describedby=\"caption-attachment-1410\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2011\/02\/syjuntans-delikatess.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1410\" title=\"syjuntans delikatess\" src=\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2011\/02\/syjuntans-delikatess-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" \/><\/a><figcaption id=\"caption-attachment-1410\" class=\"wp-caption-text\">Syjuntans delikatess (foto: Magnus Aronson)<\/figcaption><\/figure>\n<p>Syjuntans delikatess<\/p>\n<p><\/strong><\/p>\n<p>Elsa Lundell \u00e4r med i Mikaelikyrkans syf\u00f6rening i Arvika. D\u00e4r \u00e4ts det mjuk kaka med hackade \u00e4pplen i och apelsinglasyr ovanp\u00e5! J\u00e4stpulver \u00e4r ett gammalt namn p\u00e5 vanligt bakpulver.<\/p>\n<p>en mjuk kaka<br \/>\nUgn: 200\u00ba, ca 45 minuter<\/p>\n<p>100 g sm\u00f6r<br \/>\n2 \u00e4pplen<br \/>\n2 \u00e4gg<br \/>\n3 dl socker<br \/>\n4 dl vetemj\u00f6l<br \/>\n1\u00bd tsk j\u00e4stpulver<br \/>\n1 dl vatten<\/p>\n<p>glasyr:<br \/>\n1\u00bd dl florsocker<br \/>\n1 msk apelsinjuice<br \/>\nrivet skal av \u00bd apelsin<\/p>\n<p>Sm\u00e4lt sm\u00f6ret och l\u00e5t det svalna lite.<\/p>\n<p>Skala \u00e4pplena, k\u00e4rna ur dem och hacka dem fint.<\/p>\n<p>Vispa \u00e4gg och socker vitt och p\u00f6sigt och tills\u00e4tt sm\u00f6ret. Blanda vetemj\u00f6l med j\u00e4stpulver och r\u00f6r ner ocks\u00e5 detta. Koka upp vattnet. R\u00f6r ner det och de hackade \u00e4pplena. H\u00e4ll smeten i en smord och br\u00f6ad sockerkaksform och gr\u00e4dda i 200 grader varm ugn i ungef\u00e4r trekvart.<\/p>\n<p>Blanda ingredienserna till glasyren och bred den \u00f6ver kakan n\u00e4r den svalnat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I Svenska kyrkan i Arvika firas det snart 100-\u00e5rsjubileum, och en av festerna \u00e4r en j\u00e4ttestor kakfest med inte mindre \u00e4n 100 sorters kakor. Tanken \u00e4r ocks\u00e5 att recepten ska samlas i en bok. Vill du bidra? Skicka ditt b\u00e4sta recept (kanske b\u00e4st att skicka tv\u00e5 eller tre f\u00f6r den h\u00e4ndelse n\u00e5gon redan har skickat&#8230;<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[342,344,348,1],"tags":[],"class_list":["post-9168","post","type-post","status-publish","format-standard","hentry","category-karlek-nal-och-trad","category-kyrkkaffeprat","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9168"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=9168"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9168\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}