Have you ever thought something sounded a little weird and wondered how it would work, then are surprised that it is really good? So it was for me with this Hazelnut, Ginger and Olive Oil Cake for Tuesday with Dorie.
The cake uses hazelnut meal, but I didn't have enough hazelnuts, so I used about a quarter ground hazelnuts and three quarters almond meal. The weird comes in as it also contains cornmeal and grated fresh ginger.
This cake was quite plain to look at and I wasn't sure how the audience would receive it, but they liked it and it went in a flash. I was even asked for the recipe. Just goes to show, you can't judge a book by its cover.
I liked this cake a lot - it was not overly sweet and was satisfyingly filling - I would make it again.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
8 comments:
I need to make these with the proper ingredients - I did walnuts and no ginger and it was delish!
It sounds like a really good cake - I wish someone would bring this cake into my office - sigh!
Ooh I like the sound of this. It sounds very wholesome! :D
I couldn't agree with you more on this one. I loved it and everyone that has tried it loves it. Definitely make again, although I never seem to get around to making a repeat recipe.
The combination did sound a little weird but is so good.
I had a bit more of this cake this morning - I'd made mini-loaves and frozen a few. It's so good! I like the fact that it seems to work with whatever nuts you have on hand.
Your cake looks just perfect with its dusting of sugar. I was similarly puzzled and intrigued by its unusual combination of ingredients and also happily surprised by how it all came together. It didn't lAST LONG at my place either.
I am in total agreement with you about the unusual mix of ingredients and it surprised me too with how simple and good it was. Really good and exotic. Your cake looks perfect under its dusting of sugar.Yum!
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