Comments on: Chestnut Flour in a Savory Cake — Farine de châtaigne pour cake salé

By: Béa

Béa — Wed, 17 Jun 2009 16:00:03 +0000

Carolyn,

You can buy horseradih fresh or already marinated in a jar. Simply combine to whipped cream, or goat cheese combined to cream.

By: Carolyn Yarbrough

Carolyn Yarbrough — Wed, 17 Jun 2009 14:42:24 +0000

I would love to know how you made the horseradish cream! I am thinking of making these for a bridal shower as an appetizer because they are so unusual and elegant. Thank you and I just found your site and have marked it in my favorites.

By: A Cinnamon Nutty Apple Cake — Gâteau aux pommes, à la cannelle et aux noix by La Tartine Gourmande

Thu, 26 Apr 2007 12:40:15 +0000

[...] using chestnut flour to prepare a savory cake, I decided to try a sweet cake this time, in which I wanted to feel bits of crunchiness. I thought [...]

By: Béa

Béa — Tue, 17 Apr 2007 03:45:54 +0000

Thanks Roxana, I am glad you liked it. I will fix the mistake. Thanks again!

By: roxana

roxana — Mon, 16 Apr 2007 21:00:06 +0000

Bea,
What a wonderful idea to pair crab meat with goat cheese!!! I actually tried this recipe and liked it. Only one observation: for ingredients you call for 3 eggs and then at step 4 you say “break the 2 eggs”. I used 3 eggs and did not have any problems.

By: lory

lory — Sun, 25 Mar 2007 21:16:57 +0000

Quelle merveilleuse recette, je suis sure que c’est sublime ce cake..

By: Grignote et Barbotine

Grignote et Barbotine — Fri, 02 Mar 2007 22:24:35 +0000

C’est un mélange extra chèvre chataigne. J’en fais des petits biscuits pour l’apéritif car inconditionnelle je suis et je resterai. La châtaigne c’est ma prédilection !!

By: Elenor van den Bergh

Elenor van den Bergh — Sat, 24 Feb 2007 15:51:00 +0000

Ik heb een “comment” voor je achter gelaten op je “A few things here and there.” van 15 februari 2007

Elenor
Amsterdam – Holland

By: Helen Rennie

Helen Rennie — Tue, 20 Feb 2007 22:33:03 +0000

Hi Bea,

I remember bumping into you at Whole Foods when you bought that chestnut flour Wow — what a great idea. I’ve never tried making a savory cake, but now that I think about it, corn bread must be kind of like a savory cake. I love the idea of doing it with chestnut flour. I’ll have to give this a shot.

Cheers,
-Helen

By: joey

joey — Mon, 19 Feb 2007 15:36:22 +0000

Interesting and delicious sounding! I’d love a piece of this:) A savory cake…yummy! I know what you mean by “organizational thinking”…I find myself doing this unconsciously as well!