My Little Recipe Book
Best Lemon Recipes
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Amazingly beautiful. Lots to take in here. Great Job!
Thanks Penny. If you don’t want to deal with all of this you can buy the hazelnut “flour”, but I am trying to go unprocessed as possible. You can also do the nuts one day and the cake at another time if this sounds like too much work.
How beautiful. It could be in the window of a French patisserie. Many thanks for the tip on removing the skins of hazelnuts. I knew there had to be a better way than what I was doing…
Sam
Sam, thanks for your kind comment. My decorating skills are questionable, but the taste of this cake is not.
What a lovely dessert – right out of the pastry shop window! Nice work, my friend. I hear you about skinning the hazelnuts. I’ve been working on a hazelnut gelato recipe, and I have skinned a lot of those little darlings. It can really be difficult. I too like to blanch them and peel them, especially if I have a recipe where I absolutely want to remove every single dab of skin, as for the gelato I’ve been working on. Once skinned, it is a simple matter to toast the nuts. You are quite right, one can find hazelnuts (and other nuts, for that matter) pre-ground. Many markets sell them, as does King Arthur. This product is particularly convenient for baking, a real time saver, albeit more costly than than purchasing whole nuts. It is called hazelnut meal or hazelnut flour, and is available both toasted and raw.
This recipe certainly is a winner, and it will not belong before it shows up on my table.
Thanks Adri. I blanched my hazelnuts one day and made the cake the next. This may sound like too much work for some, but it was so easy and I am always thinking of a project anyway. 🙂 That, and I am trying for the most part to use ingredients that is in its whole form. I just heard Jacques Pépin say,”You never know what they are doing behind you back.” 🙂 Gelato sound delish.
That is soooo impressive! What a show stopper…leave it to Cathy to come up with this recipe and your changes were very successful! You did a super job with it.
We’ve all been through the hazelnut problem…I’ve done it both ways. The water/soda way is best when you want really clean hazelnuts, but rubbing in a towel after heating seems the simplest and I never mind if there are a few skins left. I make a zucchini dish frequently that calls for hazelnuts and a few skins make little difference. But in pastry, I agree…the cleaner the better.
I love Cathy. I have found so many recipes from her, and besides she goes to France every once in a while which I love hearing about. 🙂 I hope those that did not know about the baking soda technique will give it a try. Thank you so much for stopping by, I love comments.
Madonna
Thank you for doing the research and for your tips, Madonna! I’ll tell you what, your photo of the cake on that pretty plate, with the darling mug, all on the pink a white gingham, with the pretty napkin, should be in a magazine. Oh, how I’d love to have a slice of that cake with a cup of tea. Thanks for the inspiration!
Kitty, you are too kind. No magazine would accept my photos, but I would encourage you make this cake, it is a keeper. As always, I appreciate your input.
This is such a beautiful dessert and looks delicious too!
Thanks for stopping by my blog with the pomegranate salad recipe suggestion. I can’t wait to try it.
Lisa
Thank you Lisa. I went to the market after seeing your pomegranates and bought the ingredients to make that salad. Thanks for stopping by.
M.
I usually buy my hazelnuts with the skin removed. Not quite as good quality, as the ones with skins, IMO, but saves so much work. Anyway, such a lovely torte! This is gorgeous. Very creative — thanks.
Thanks so much John. I have to say these nuts were the best I have ever had. I don’t mind the little extra step, but if it seems too much trouble by all means save yourself some time, but I would encourage you to make the cake – it’s that good. Thanks for stopping by John, it is always great to hear your thoughts.
So darling..I love minis..
Thanks Monique. The minis were great for giving away, but this cake makes a double layer 8″ cake if desired. Thanks for stopping by.
I loved how you turned this into smaller cakes and thank you so much for the tip on skinning hazelnuts! I’ve never been a good cake decorator but I think your cake is beautiful. It sounds so delicious too. I might go for the drizzled chocolate 🙂
Thanks Susan. I like to make smaller ones to give away.
Hi Madonna – I’m so happy you liked this recipe. Thanks so much for the tip about removing the skins from the hazelnuts. It’s a big pain and it sounds like your technique does a better job than roasting them. Love that you made miniature cakes to share. I’m going to do that next time. I’m a total fizzle when it comes to decorating and think you did a beautiful job frosting your cakes. Bob’s Red Mill is a good source of hazelnut flour if you ever want to purchase some. It’s one of my favorite baking ingredients. Thanks so much for the link love.
Cathy, thanks so much for a great recipe. The family swears it is the best thing I have made. 🙂 After I posted I looked at Bob’s Redmill, but it is really expensive or at least I thought. They charged $12 for 14 oz. I purchased mine from TJ, a pound for 7.99, and apparently they get them from your neighborhood.
Oh how lovely, prettier than anything you could buy in a bakery. I’m sure it is as good as it is pretty.
It tastes better than it looks. 🙂 Thanks Karen.
nothing beats the taste and smell of freshly roasted hazelnuts.
I’m getting hungry just by looking at the pictures.
Thanks Daniela. This really is worth your time. btw, I told my family what you said about el niño, and it is just now starting to reach us and the weatherman are starting to let us know all about it.
Have definitely bookmarked this – that hazelnut technique is brilliant!! With the holidays coming up that advice is going to put to good use!! These little tortes sound fantastic and I love how you made them individual sized – a perfect entertaining recipe!!