tag:blogger.com,1999:blog-34032825.post838484415800938280..comments2024-03-22T18:36:04.971+11:00Comments on DELICIOUS BITES: chocolate hazelnut torteJillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-34032825.post-53330462053582045832019-03-22T18:00:50.077+11:002019-03-22T18:00:50.077+11:00Hi Angela,
from my experience a 3 egg cake makes ...Hi Angela,<br /><br />from my experience a 3 egg cake makes too much batter to fit into a 17cm tin. The cake rose a lot and sank a bit so with the ganache topping it came out just fine. <br /><br />If you don't want to roast then grind the hazelnuts, just buy the hazelnut meal and make the cake as is however if you toast the meal in the oven for about 10 minutes it will accentuate the flavour of the nuts. Ottolenghi does that with lots of his recipes. Good luck JJillian Leiboffhttps://www.blogger.com/profile/09021716947712252732noreply@blogger.comtag:blogger.com,1999:blog-34032825.post-33887202699746611622019-03-22T17:42:11.422+11:002019-03-22T17:42:11.422+11:00Hi Jillian,
Lovely to see another Flour & Ston...Hi Jillian,<br />Lovely to see another Flour & Stone post. I will be making this cake tomorrow, but as always, I have a few questions. <br />Your recipe is for a half mixture, which you have baked in a 20 cm pan rather than your usual 7" pan. The doubled quantity in the book is baked in a 22 cm pan. I am wondering why the bigger pan for your half quantity? Won't the cake be rather a thin one?<br />My second question is that I really don't want to go to the trouble of roasting and skinning hazelnuts....do you think I can just substitute with hazelnut or almond meal?<br />Thanks again.<br />I just love your posts and look forward to Monday to see what treat you have made for your work colleagues.<br />Angela<br />Angelahttps://www.blogger.com/profile/02562386940084493089noreply@blogger.com