Search results

Thank you so much! And no worries about replying late, it's all good. I'll probably give it a go, and I'll be sure to let you know the results. Thank you again for the help, hope you are doing well x

Okay, thank you anyway x

Hi guys, Came across a recipe earlier for a chocolate olive oil torte that called for 2/3 of a cup of regular olive oil however I only have extra virgin available. I believe extra virgin olive oil tastes slightly stronger, and while I'm sure it will be fine, just wanted to ask if any one...

Ah thanks so much, also yeah I wondered about the dish, but this was all I had at home. Thanks for the advice :)

Thank you, odd texture in that one layer but, tastes great haha :D Thanks for all the help

190C initially as the recipe suggested, I later turned this downby 10 degrees to make sure it was cooked through without the top burning.

I don't think it's undercooked, I left it in for longer than required, until it would no longer "wobble" as the recipe said. It was at the correct temperature for the majority of the time, however I lowered it a little towards the end as the filling wasn't quite done, and the top was getting too...

Love Frangipane tarts, have tried multiple recipies and they always have a strange layer in the middle? Looks like egg. Not sure what it is, or why it keeps happening. I'm ready to give up at this point. Has anyone seen anything like this before or knows what I've done wrong? Any help would be...