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Oils in baking
Posted: 18 March 2013 09:01 AM   [ Ignore ]   [ # 16 ]
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It will work, I’ve done it.  You might try using nut oil for around half the total oil to see how strong the flavor is, then adjust accordingly.  I made it once with unrefined peanut oil, which had a fairly strong flavor, and half turned out to be too much.  I do think the peanut oil was more strongly flavored than, for instance, La Tourangelle almond, walnut or hazelnut oil. 

Please post back on your results, would love to hear about it! smile

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Posted: 18 March 2013 11:37 AM   [ Ignore ]   [ # 17 ]
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chocoholic - 18 March 2013 05:53 AM

how about if i sub a nut oil , say hazelnut oil, in the german chocolate cake..would it work?

I actually used all La Tourangelle hazelnut oil in the German Chocolate Cake, and I didn’t notice a hazelnut flavor at all, but then I’ve never made it with “regular” oil.

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