Tuesdays with Dorie BCM: Hazelnut, Ginger and Olive Oil Cake

August 28, 2018 at 9:26 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 7 Comments
Tags: baking, cake

This Hazelnut, Ginger and Olive Oil Cake is an easy little loaf cake to whip up by hand, but as you can tell from the name, it has a lot going on flavor-wise (and there isn’t even mention of the cornmeal and butter that are in the mix, too). This is a recipe that I’ve breezed past many times in the book without really noticing it. Turns out, it’s the perfect cake to go with summer fruit. Here, I had it with nectarines (my very favorite!) and blueberries, last night, with red plums and the final bit tonight went with leftover wine-poached cherries. I made my own hazelnut flour for this by grinding whole nuts in the food processor, along with the regular flour and cornmeal to keep them from turning into a paste, and I used a nice, flavorful olive oil. It’s a rich and moist cake that feels special. I’ll make it again for sure…I even noted on the recipe page, “very good!”

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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This was great, wasn’t it. Unexpected but devine. Love your peaches.

Comment by Cakelaw— August 29, 2018 #

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It really is the perfect vehicle for summer fruits, right? No matter what nut flour you use!

Comment by Mardi (eat. live. travel. write.)— August 29, 2018 #

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I have loved every bite of this one. An unexpected treat. Love all the summer fruits.

Comment by Diane Zwang— August 29, 2018 #

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There’s nothing better than turning the pages of a cookbook and finding your own past reviews! I’ll be making this one again, too (next time with hazelnuts).

Comment by Teresa— August 29, 2018 #

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Oooo, this looks soooo good! Of course, ALL your recipes do!!

Comment by RobbyeFaye— September 19, 2018 #

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- aww…thank you!!
  
  Comment by steph (whisk/spoon)— September 19, 2018 #
  
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  - You are very welcome!💖
    
    Comment by RobbyeFaye— September 20, 2018 #