Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (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 fr.
    - 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 : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f4c669da26f947e2a7fd677f6bf5908d",
    "updated": "2025-05-10T10:40:41.824Z",
    "title": "Simple Sponge Cake",
    "subtitle": "",
    "description": "When I think of baking, cake immediately comes to mind, especially a Victoria sponge—an iconic classic. It's fascinating how just a few ingredients (flour, sugar, butter, eggs) come together to create a light and airy sponge. The science behind baking will always captivate me, and I never tire of enjoying the results. There are countless options for filling and decorating cakes, such as whipped cream, jam, fresh fruits, and buttercream. I particularly enjoy a classic sponge filled with vanilla buttercream and jam, but I also appreciate many other varieties like carrot cake, sticky toffee cake, and raspberry ripple. The variety of flavors you can experiment with in cakes is truly remarkable. Writing this section was a delight, especially since it allowed me to enjoy many slices of cake. My friends and family were happy taste-testers along the way!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "caster sugar",
          "self-raising flour",
          "eggs"
        ]
      }
    ],
    "instructions": [
      "To make a simple sponge cake serving 8-10, beat all the ingredients together until well combined."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MY TOP TIPS FOR CAKES:\n1. Measure your ingredients accurately to achieve the best texture and result, whether baking a simple four-ingredient sponge or a loaf cake.\n2. Use the correct tin size and set your oven properly, as changes can significantly impact the cake’s outcome.\n3. Use ingredients at room temperature. Eggs should be brought to room temperature if stored in the fridge; butter is best used at room temperature, while baking spread can be used cold.\n4. Avoid overmixing the batter. Mix just enough to combine the ingredients evenly to retain the air needed for a light texture.\n5. Resist opening the oven door too early to prevent the cake from sinking. Wait until the bake is at least three-quarters done, and open the door quickly if needed."
  }
]