{"id":22970,"date":"2021-05-12T10:33:27","date_gmt":"2021-05-12T08:33:27","guid":{"rendered":"https:\/\/www.terredipisa.it\/?post_type=ricetta&#038;p=22970"},"modified":"2021-05-12T10:33:27","modified_gmt":"2021-05-12T08:33:27","slug":"schiacciata-di-pasqua-easter-cake","status":"publish","type":"ricetta","link":"https:\/\/www.terredipisa.it\/en\/ricetta\/schiacciata-di-pasqua-easter-cake\/","title":{"rendered":"Schiacciata di Pasqua &#8211; Easter Cake"},"content":{"rendered":"<p><strong>Ingredients for 6 people<br \/>\n<\/strong>1 lb (500 g) plain flour (preferably of the \u201c00\u201d variety)<br \/>\n7 oz (200 g) sugar<br \/>\n3.5 oz (100 g) butter, softened<br \/>\n6 eggs<br \/>\n5-6 aniseeds<br \/>\n2 tablespoons brewer\u2019s yeast<br \/>\ngrated zest of 1 organic orange<br \/>\n2 tablespoons Strega liqueur<br \/>\nSalt<strong><br \/>\n<\/strong><br \/>\n<strong>Method<\/strong><br \/>\nDissolve the brewer\u2019s yeast in warm water. Add one-quarter of the flour and mix well to make a fairly soft dough. Cover with a kitchen<br \/>\ncloth. Set aside to leaven in a warm place for about 40 minutes.<br \/>\nSprinkle the remaining flour on a work surface. Knead with the first dough, sugar, a pinch of salt, 5 eggs, the butter, orange zest,<br \/>\nStrega and enough warm water to make a soft dough. Knead well and add the aniseeds.<br \/>\nBrush with the remaining beaten egg. Bake at 425\u00b0F (220\u00b0C) for about 45 minutes.<br \/>\nIt\u2019s best to make the dough the night before and to leave it at a constant temperature of 79-82.5\u00b0F (26-28\u00b0C) until the next morning.<br \/>\nWhen the dough has doubled in volume, knead it again so that it loses its raise. Roll it out and place in a buttered and lightly floured<br \/>\ntin. Keep at a temperature of 82.5-86\u00b0F (28-30\u00b0C) until it has doubled in volume again.<\/p>\n","protected":false},"featured_media":11707,"parent":0,"template":"","tipo-ricetta":[2702],"class_list":["post-22970","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipo-ricetta-desserts-en"],"acf":[],"wpml_current_locale":"en_US","wpml_translations":[{"locale":"it_IT","id":21140,"post_title":"Schiacciata di Pasqua","href":"https:\/\/www.terredipisa.it\/schiacciata-di-pasqua\/"}],"_links":{"self":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/ricetta\/22970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/media\/11707"}],"wp:attachment":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/media?parent=22970"}],"wp:term":[{"taxonomy":"tipo-ricetta","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/tipo-ricetta?post=22970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}