This month's Daring Baker challenge was a Filbert Gateau. I did my research to find out just what an earth a Filbert is - only to discover it's a Kentish cobnut. If it was cobnut season (September) I'd be able to buy the real thing from a nearby farm, but as it's not, I had to use hazlenuts.
The very best thing was that I had to learn how to make hazlenut brittle. Woohoo. That's tasty. Guess what everone's getting for Christmas.
The worst thing... well that would have to be the icing. this made me laugh - a lot. Other people's gateaus are works of art, with smooth glossy ganache icing and fantastic buttercream piping.
Mind you, mine is still unique in it's own special way. Right now this cake is for sale at St Alphege Church. 50p a slice. What a hazlenutty bargain.I do have a photo of the innards - I'll download that later. Right now, I think these photos will give you a sugar rush just by looking at them.
Roll on the next challenge. Whatever it is, I'm going to eat it, not give it away.