{"id":27402,"date":"2020-07-26T03:00:00","date_gmt":"2020-07-26T03:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=27402"},"modified":"2022-12-06T16:06:49","modified_gmt":"2022-12-06T15:06:49","slug":"mandel-paronkaka","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=27402","title":{"rendered":"Mandel-p\u00e4ronkaka"},"content":{"rendered":"

\"\"<\/p>\n

Den h\u00e4r kakan blir som en paj utan pajskal, en mandelkaka med p\u00e4ron. <\/strong> Den blir \"\"<\/em>knaprigt kn\u00e4ckig p\u00e5 utsidan och kr\u00e4migt saftig p\u00e5 insidan. Eftersom sm\u00f6ret bryns innan f\u00e5r man en extra h\u00e4rlig smak p\u00e5 pajen som tillsammans med citronen och kardemumman verkligen skapar sp\u00e4nnande smaker. S\u00e5 h\u00e4r \u00e5rs brukar det vara l\u00e4tt att hitta fina p\u00e4ron. Servera med l\u00f6svispad gr\u00e4dde eller bara som den \u00e4r. Mandelmj\u00f6l \u00e4r numera l\u00e4tt att f\u00e5 tag p\u00e5 och g\u00f6r pajen b\u00e5de lite nyttigare och naturligt glutenfri.<\/strong><\/p>\n

Jag anv\u00e4nde faktiskt ank\u00e4gg som jag f\u00e5tt fr\u00e5n min bror som har en massa ankor p\u00e5 sin g\u00e5rd p\u00e5 Gotland. Det \"\"blev riktigt bra. D\u00e5 ank\u00e4ggen \u00e4r st\u00f6rre \u00e4n vanliga \u00e4gg r\u00e4cker det med 2 ank\u00e4gg i st\u00e4llet f\u00f6r 3 h\u00f6ns\u00e4gg.<\/p>\n

Du beh\u00f6ver f\u00f6r en form p\u00e5 ca 25 cm i diameter:
\n<\/strong><\/em><\/p>\n

3 \u00e4gg (eller 2 ank\u00e4gg)<\/p>\n

2 dl socker, g\u00e4rna finkornigt r\u00e5r\u00f6rsocker<\/p>\n

4 dl mandelmj\u00f6l<\/p>\n

det finrivna skalet av 2 v\u00e4l tv\u00e4ttade, helst ekologiska citroner\"\"<\/p>\n

1-2 tsk vaniljsocker<\/p>\n

1\/2 tsk mald kardemumma (jag maler fr\u00e5n en pepparkvarn som \u00e4r vikt \u00e5t kardemummafr\u00f6n)<\/p>\n

160 gram sm\u00f6r<\/p>\n

3-4 p\u00e4ron, skalade, urk\u00e4rnade och skurna i lite tjockare skivor<\/p>\n

G\u00f6r s\u00e5 h\u00e4r: \"\"<\/strong><\/em><\/p>\n

B\u00f6rja med att sm\u00e4lta sm\u00f6ret i en tjockbottnad kastrull \u00f6ver medelh\u00f6g v\u00e4rme – jag valde 4 p\u00e5 en spisplatta d\u00e4r max \u00e4r nio. N\u00e4r sm\u00f6ret b\u00f6rjar puttra kan du skaka runt kastrullen l\u00e4tt och l\u00e5ta det forts\u00e4tta puttra tills det tystnar. Passa s\u00e5 sm\u00f6ret inte br\u00e4nns – det g\u00e5r fort. Sm\u00f6ret ska bara blir vackert gyllene i f\u00e4rgen och b\u00f6rja dofta h\u00e4rligt kolaaktigt. Tag kastrullen fr\u00e5n v\u00e4rmen och l\u00e5t det st\u00e5 att svalna.<\/p>\n

Vispa \u00e4ggen och sockret fluffigt. Tills\u00e4tt citronskal och kardemumma samt sm\u00f6ret (du tar bara det \"\"klarade sm\u00f6ret och l\u00e5ter de fastare resterna vara kvar i kastrullen, de best\u00e5r av mj\u00f6lk\u00e4mnen och ger en besk smak) och mandelmj\u00f6let och forts\u00e4tt vispa tills du f\u00e5tt en j\u00e4mn fin fluffig smet. H\u00e4ll smeten i en smord pajform.<\/p>\n

Sk\u00e4r upp p\u00e4ronen och tryck ner dem i smeten. Pressa en halv citron \u00f6ver p\u00e4ronen. Str\u00f6 1-2 msk finkornigt r\u00e5socker \u00f6ver kakan och st\u00e4ll in den i ugnen som du f\u00f6rv\u00e4rmt till 180 grader. str\u00f6 eller mal g\u00e4rna kardemumma \u00f6ver kakan ocks\u00e5. Gr\u00e4dda kak-pajen i ca 35-40 minuter tills smeten stelnat och b\u00f6rjat bli gyllene och knaperseg i kanterna.
\nTag ut formen och l\u00e5t svalna. Servera pajen ljummen eller helt avsvalnad.<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Den h\u00e4r kakan blir som en paj utan pajskal, en mandelkaka med p\u00e4ron. Den blir knaprigt kn\u00e4ckig p\u00e5 utsidan och kr\u00e4migt saftig p\u00e5 insidan. Eftersom sm\u00f6ret bryns innan f\u00e5r man en extra h\u00e4rlig smak p\u00e5 pajen som tillsammans med citronen och kardemumman verkligen skapar sp\u00e4nnande smaker. S\u00e5 h\u00e4r \u00e5rs brukar […]<\/p>\n","protected":false},"author":5,"featured_media":27429,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,11771,111,115,71,89,59,11790],"tags":[],"class_list":["post-27402","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-baka-mjuka-kakor","category-pajer-sota","category-baka-sott-kakor-pajer-bullar","category-efterratter","category-glutenfritt","category-mandel","category-paron"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/27402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27402"}],"version-history":[{"count":6,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/27402\/revisions"}],"predecessor-version":[{"id":32888,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/27402\/revisions\/32888"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/27429"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}