This has a delicious hazelnut flavor, and was surprisingly easy to make. It's also very healthy, for a cake! I used farm eggs, so I actually needed nine eggs to make it workable. I started with seven separated, but the nuts and yolks formed a dense ball that was difficult to work with, so I wound up adding two whole eggs to the mixture before folding in the whites. So if you find yourself in that position, just add more eggs until it softens up.

Reviewed On: Sep. 12, 2005

Pretty good. I used half a bulb of fennel, and it's just right -- complementary, not overwhelming.

Reviewed On: Aug. 26, 2005

I make this all the time with chicken. I make big bathces, because it makes great leftovers. It does have a lot of liquid, but the flour helps thicken it into a nice gravy-like sauce. I've never had adobo so I can't comment on the authenticity of this recipe, but it definitely tastes great.

Reviewed On: Jul. 13, 2005