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

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!

By: Lilo

Lilo — Mon, 19 Feb 2007 14:49:29 +0000

Le coeur de Berry, un fromage que j’adore et qui vient encore de chez moi tiens Je m’apperçois de plus en plus que ma région s’exporte, par les vins, les fromages et je m’en félicite Très belle recette, bravo !

By: Béa

Béa — Mon, 19 Feb 2007 14:36:12 +0000

Swee, thank you!

Ilva, oh nice. I am glad to give you more ideas!

Lisa, ah yes, very true indeed. I think once you try this flour, you will love it. I am totally converted already.

Veron, thank you!

Kat, thanks.

Fabienne, ah oui moi comme toi, j’adore ce lait.

Susan, yes the buttermilk definitely is a great addition in this cake. Makes me think about Irish brown bread a little.

Peabody, thank you.

Valentina, oh yes I hear you. I did the same thing with some cookies I had. I had no idea that flours could expire as a matter of fact. The texture is definitely different and the taste, I shall say a little sweet and nutty.

Christine, thank you. Glad you like them. The light is actually natural day light.

Yoyo, thank you.

Trig, thanks a lot. To answer one of your previous questions btw, I take the photographs.

Tarzile, merci bien. C”est bien si je te donne faim. C;est une bonne maladie, comme dirait ma mère.

Sylvie, merci.

Marion, tu vas peut-être devenir accro comme moi!

Ellen, oh thank you! Corrected! I missed it indeed.

Rowena, good!