I didn’t know what to expect from this recipe. Interesting set of ingredients we have: almond flour (allowed substitution for the hazelnut), fine cornmeal, olive oil, butter, and fresh grated ginger. I had no expectations of what this would taste like. We are told it has its origins in France but also has influences from North Africa and Israel.
It was very straight forward to make, easy even. I did note that I almost underestimated how big of a piece of ginger I needed to grate 1T…it is deceiving. I thought I had plenty and ended up right on the money. We are told this is a weekend cake that is great on its own but also with sugared berries or ice cream.
I think this cake was really good…even plain! It seemed like the strawberries almost over powered the cake. You lost the unique flavor a bit. The texture wasn’t really like cornbread, more like a loaf cake, but the flavor sure reminded me of it…with a little ginger zing!
Surprisingly, this was not loved by all…it was about half and half and the half that didn’t love it, actually didn’t care for it at all. That has been a rare event in this baking adventure. I can only remember maybe one or two recipes where my tasters didn’t care for a recipe at all.
It was a unique one but I think we all would agree, we loved the experience!