Winter
Winter Hazelnut & Orange Cake
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14 Reviews
mm
January 17, 2021
Did anyone remove the skin and/or toast the hazelnuts? If not, did the nuts taste bitter? Thanks!!
Sharon F.
January 9, 2021
Made this tonight to rave reviews and multiple requests for seconds. Used gluten free flour (cup4cup) and Ripple milk (daughter newly gluten and dairy free). Didn’t have muscovado sugar so subbed brown sugar. Batter needed a bit more flour - maybe 1/4 cup but turned out delicious. Don’t skimp on initial beating time...
Zoë A.
January 7, 2021
Hi there! What kind of muscavado sugar? Light or dark? Also is it ok to substitute the caster sugar by processing granulated sugar and subbing brown sugar for muscavado?
Barbara P.
January 7, 2021
Hi! I would just use the granulated sugar instead of the caster.
Regarding the muscovado, I always use the light one. But you can definitely substitute it with the brown sugar, light or dark. Hope you enjoy it! :)
Regarding the muscovado, I always use the light one. But you can definitely substitute it with the brown sugar, light or dark. Hope you enjoy it! :)
Mathieu G.
January 6, 2021
Thanks for the recipe! I will try to make cupcakes out of the batter, and let you know!
Tammy S.
January 5, 2021
Can anyone convert this for American measurements? Also what are these different flours
Barbara P.
January 7, 2021
Hi Tammy! I've updated the recipe, it's in grams and cups now :) hope it helps!
Regarding the flour, what exactly would you like to know? In the recipe I'm using a pastry flour (or cookie flour), which will make the bake nice, light and fluffy. In the comments we were talking about replacing the hazelnuts with almond flour, which is basically just ground almonds. Does that answer the question?
Regarding the flour, what exactly would you like to know? In the recipe I'm using a pastry flour (or cookie flour), which will make the bake nice, light and fluffy. In the comments we were talking about replacing the hazelnuts with almond flour, which is basically just ground almonds. Does that answer the question?
Alison
January 2, 2021
Is it possible to substitute almond flour for the ground hazelnuts ? I realize the flavor would be different but I usually have almond flour in my pantry, not hazelnut, and hate to purchase an ingredient with limited shelf life for a single recipe. It looks delicious, though!
Barbara P.
January 3, 2021
Hi Alison! Thank you!
As you said, the flavors will change, but it's ok to substitute the hazelnuts with almonds. Might be lovely with an addition of couple of tablespoons of dark cocoa powder!
As you said, the flavors will change, but it's ok to substitute the hazelnuts with almonds. Might be lovely with an addition of couple of tablespoons of dark cocoa powder!
Alison
January 4, 2021
that sounds lovely! I will give it a try later this week. thanks for the quick response...
Jennifer J.
January 17, 2021
I made this today and because I didn’t have enough hazelnut flour I used half hazelnut and half almond (Bob’s Red Mill) and it turned out great- maybe the nutty flavor was a little more mild but my tasters had no issue ;-) I love baking with weight instead of measuring cups, thanks for that!
Wazowski
December 1, 2020
Absolutely delicious. Delightfully light and moist and not overly sweet either.
Quite the opposite to many recipes, this is easy in preparation with an impressive end product!
*****
Quite the opposite to many recipes, this is easy in preparation with an impressive end product!
*****
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