Got some hazlenut meal (Bob's Red Mill) at Kroger's and finally tried this recipe; it's dead on. With no isomalt
, I subbed polydextrose
and added 4 packs of Splenda
and 1 pack of Ace-K
to fill out the difference in sweetness (which was probably more than neccesary.) Subbed two T of the carbalose
with almond flour
, added a little lemon zest and almond extract to the cake batter (not enough to make it taste strongly of either), and baked it in a smallish round frying pan (sloping sides)--then let it cool for an extended period. The result was a rather cruchy topping in the front of each slice, and a really crunchy effect on the large back crust. Thanks Kevin!