I nearly didn't post about this cake as it looks such a mess, but it has such a lovely flavour and texture that I'd really like to find out what went wrong with it, and be able to make a cake which looks like the one in the recipe photo
here on Taste.com.au.
I followed the recipe exactly, using Amaretto Disaronno instead of either Frangelico or orange flavoured liqueur. Everything looked fine until about 5 minutes before the end of the cooking time; when I tested the cake, I could see that it was beginning to sink in the middle. This sinking turned into a spectacular collapse as the cake cooled. Despite this the texture was light and fluffy, even in the centre - so it wasn't underbaking which was the problem. Could it have been overbeating? Too much baking powder?
The mix of orange and hazelnut, plus the liqueuer, gave a very delicate flavour which complimented the light texture really well. Although I used quite a strong tasting extra virgin olive oil, I'm not sure how much it contributed to the final flavour. The coarsely chopped hazelnuts on top were a mistake - I think they should have been much more finely chopped and perhaps reduced to 50g, so that they all stuck to the cake. this would have kept the cake looking as delicate as it tasted.
8 comments:
That certainly doesn't look a mess Suelle! It looks really yummy- infact I could probably polish the entire whole cake off right now!!
I wonder if it was the weight of the hazelnut which made it flop in the last few minutes?
(Assuming you didn't open the oven door too early.)
Still looks good! I think I've read about cakes sinking - wrong temperature or too much baking powder. I'd normally disguise it with icing or decorations!
Suelle - how strange. As you say, it looks perfectly cooked in the middle. Mine often sink because I err on the side of caution and would infinitely prefer an undercooked cake to an over cooked one, but that can't be so in your case. Anyway, it looks good to me.
Looks delicious to me. Love the flavours of orange and hazelnut together. Not one I do very often. It could be the weight of the cke with the nuts as it sunk while still in the oven. Not sure its anything you did wrong
Speaking as someone who's slightly obsessed with hazelnuts, this looks a really interesting recipe. I certainly wouldn't worry about some sinking - there are a number of traditional cakes that are expected to sink. I'd just claim historical accuracy and enjoy it anyway.
What a lovely soft-looking crumb - I can almost taste it!
That's a good excuse, Phil!
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