I baked this week’s Tuesdays with Dorie recipe from Baking Chez Moi in a fog of jetlag as I returned from France and prepared to go back to work after the whole summer off so I am allowing myself some liberties here. I’m REALLY trying to use up all the “bits and pieces” in my baking pantry (a handful of walnuts here, a scrape of honey there etc…) so I was determined to not have to go out and shop for this one (also it was a bazillion degrees with the humidity so…..)
Dorie’s recipe calls for hazelnut flour (ground hazelnuts) but I didn’t have any and I didn’t even have any hazelnuts to grind so I used the exact amount of walnuts I had on hand which coincidentally made 1/2 the amount of the recipe. Wasn’t sure about the ginger in the recipe but turns out I didn’t have any anyhow (I did have powdered ginger but wasn’t sure how to adapt that amount etc…) so I left it out. Seems from other people’s posts that it’s a game changer so next time (when I follow the recipe properly), I’ll make sure to use it.
I halved the recipe and it made enough batter for two smaller loaf tins which was perfect for around 6 generous slices. The cake felt kind of plain on its own so I made a quick icing sugar glaze and topped it with a few crushed walnuts.
A really interesting cake, this one – not super sweet and lovely and moist thanks to the olive oil. Not entirely sure the ginger would go here but I’ll try again when i have some hazelnut meal on hand and see what I think. In any case, I’d love to try this again with other nut “flours” as it’s a great texture!
Get the recipe for Dorie Greenspan’s Hazelnut, Ginger and Olive Oil Cake on page 44 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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