Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c6a23c1f384747fd8d5263307724af20",
    "updated": "2025-04-24T11:24:35.905Z",
    "title": "Parsnip, Date, and Hazelnut Loaf Cake with Meyer Lemon Glaze",
    "subtitle": "A unique twist on classic cakes like zucchini bread and carrot cake. The olive oil ensures a moist cake that stays fresh for several days.  Omit the glaze for a delicious breakfast option.",
    "description": null,
    "ingredients": [
      {
        "section": "For the pan",
        "ingredients": [
          "butter, for the pan"
        ]
      },
      {
        "section": "For the glaze",
        "ingredients": [
          "fresh lemon juice",
          "powdered sugar",
          "finely grated lemon zest",
          "freshly ground black pepper"
        ]
      },
      {
        "section": "For the cake",
        "ingredients": [
          "all-purpose flour, plus more for dusting",
          "parsnips, cut into (25.4 mm) pieces",
          "baking soda",
          "kosher salt",
          "chopped dates",
          "eggs",
          "granulated sugar",
          "packed dark brown sugar",
          "vanilla extract",
          "extra-virgin olive oil",
          "hazelnuts, toasted and finely chopped"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 325°F. Grease an 8 x 5-inch loaf pan generously with butter. Dust with flour, ensuring all surfaces are coated, and remove excess.",
      "Combine lemon juice and powdered sugar in a bowl. Incorporate 1 teaspoon of lemon zest and a few twists of black pepper. Set the glaze aside.",
      "In a food processor, finely chop the parsnips until they reach a couscous-like texture, yielding approximately 1½ cups. (Alternatively, grate the parsnips.) If removed for measuring, return the parsnips to the processor.",
      "In a medium bowl, whisk together the flour, baking soda, and salt. Add the chopped dates and toss to coat, preventing clumping.",
      "Combine the eggs, granulated sugar, brown sugar, vanilla extract, and the remaining 1 teaspoon of lemon zest in the food processor. Pulse until the mixture is smooth and well combined.  Pulse in the olive oil to create a creamy consistency.",
      "Gently fold the parsnip mixture into the dry ingredients until just combined.  Incorporate the hazelnuts, folding until no flour remains visible.",
      "Transfer the batter to the prepared loaf pan. Bake for 35 to 45 minutes in a metal pan (longer for glass or ceramic) or until the cake rises slightly and a toothpick or thin knife inserted into the center comes out clean.",
      "Allow the cake to cool in the pan for 10 minutes before running a knife around the edges to loosen it. ",
      "Place the warm cake on a wire rack positioned over a tray to collect any excess glaze. Drizzle the prepared glaze over the warm cake."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]