{has_more=true, offset=10, total=13, results=[{comment_text=Have made it twice now as liked the flavour. It is a thin cake, my layers ended up about an inch high. I did 1 1/2 times the filling and the caramelised walnuts. Looks nothing like the picture, approved=true, user_name=Tania, hs_createdate=1723614348646, rating_new__1_5_=4, id=14523980872}, {comment_text=Cake is pretty small think you would have to double it to get the effect of the photo. Very delicious though, approved=true, user_name=Suzie, hs_createdate=1719107240329, rating_new__1_5_=5, id=13719632450}, {comment_text=If your going to make this, double the recipe. The mixture was barely enough to fill one 20cm cake tin, yet alone two. It was as flat as a pancake & doesn't have enough flour., approved=true, user_name=Sophie, hs_createdate=1702249878914, rating_new__1_5_=2, id=11175696787}, {comment_text=Not enough flour! Turned out terrible needs about double the amount of flour with that many eggs, approved=true, user_name=Charlie, hs_createdate=1702249877814, rating_new__1_5_=1, id=11175572891}, {comment_text=Made this cake today & it turned out so yummy. I did cook it in an oblong tin (as we have a big family) then split it in half for a mock cream filling, then iced it. Next time I will not ice it as it is sweet enough on its own. As it is not a double depth, it is more lady-like to eat. Did the other cake makers use the correct flour? Self raising - plus half a teaspoon of baking powder?, approved=true, user_name=beryl harrison, hs_createdate=1702249873731, rating_new__1_5_=5, id=11175457028}, {comment_text=Sadly it was flat, didn't rise sadly, approved=true, user_name=Nicola, hs_createdate=1702249873288, rating_new__1_5_=2, id=11175405379}, {comment_text=Picture of cake provided does not reflect recipe - icing on top of cake pictured is clearly buttercream, not just a flat icing of sugar & coffee!Also result does not reflect picture. Recipe does not make enough to split between 2 baking tins., approved=true, user_name=Amy, hs_createdate=1702249861255, rating_new__1_5_=1, id=11175651085}, {comment_text=Did not rise sadly, approved=true, user_name=Nicola, hs_createdate=1702249859490, rating_new__1_5_=1, id=11175426736}, {comment_text=Haven't made this cake but Chealsea can you please list ingredients by cup size for goodness sake! I love weighing flour/sugar/butter said no one ever! Thank you., approved=true, user_name=Kerrie, hs_createdate=1702249858843, rating_new__1_5_=1, id=11175436059}, {comment_text=Tasted OK but looked terrible, it just didn't rise or wasn't enough mixture.Shame because it was for Fathers Day sadly., approved=true, user_name=Nichola, hs_createdate=1702249856906, rating_new__1_5_=1, id=11174113334}]}
Reviews
13
What did you think of this recipe?
Tania
Have made it twice now as liked the flavour. It is a thin cake, my layers ended up about an inch high. I did 1 1/2 times the filling and the caramelised walnuts. Looks nothing like the picture
4
Suzie
Cake is pretty small think you would have to double it to get the effect of the photo. Very delicious though
5
Sophie
If your going to make this, double the recipe. The mixture was barely enough to fill one 20cm cake tin, yet alone two. It was as flat as a pancake & doesn't have enough flour.
2
Charlie
Not enough flour! Turned out terrible needs about double the amount of flour with that many eggs
1
beryl harrison
Made this cake today & it turned out so yummy. I did cook it in an oblong tin (as we have a big family) then split it in half for a mock cream filling, then iced it. Next time I will not ice it as it is sweet enough on its own. As it is not a double depth, it is more lady-like to eat. Did the other cake makers use the correct flour? Self raising - plus half a teaspoon of baking powder?
5
Nicola
Sadly it was flat, didn't rise sadly
2
Amy
Picture of cake provided does not reflect recipe - icing on top of cake pictured is clearly buttercream, not just a flat icing of sugar & coffee!Also result does not reflect picture. Recipe does not make enough to split between 2 baking tins.
1
Nicola
Did not rise sadly
1
Kerrie
Haven't made this cake but Chealsea can you please list ingredients by cup size for goodness sake! I love weighing flour/sugar/butter said no one ever! Thank you.
1
Nichola
Tasted OK but looked terrible, it just didn't rise or wasn't enough mixture.Shame because it was for Fathers Day sadly.
Preheat the oven to 180ºC. Grease and line the bases of 2 round 20cm cake tins.
In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.
Have made it twice now as liked the flavour. It is a thin cake, my layers ended up about an inch high. I did 1 1/2 times the filling and the caramelised walnuts. Looks nothing like the picture
4
Suzie
Cake is pretty small think you would have to double it to get the effect of the photo. Very delicious though
5
Sophie
If your going to make this, double the recipe. The mixture was barely enough to fill one 20cm cake tin, yet alone two. It was as flat as a pancake & doesn't have enough flour.
2
Charlie
Not enough flour! Turned out terrible needs about double the amount of flour with that many eggs
1
beryl harrison
Made this cake today & it turned out so yummy. I did cook it in an oblong tin (as we have a big family) then split it in half for a mock cream filling, then iced it. Next time I will not ice it as it is sweet enough on its own. As it is not a double depth, it is more lady-like to eat. Did the other cake makers use the correct flour? Self raising - plus half a teaspoon of baking powder?
5
Nicola
Sadly it was flat, didn't rise sadly
2
Amy
Picture of cake provided does not reflect recipe - icing on top of cake pictured is clearly buttercream, not just a flat icing of sugar & coffee!Also result does not reflect picture. Recipe does not make enough to split between 2 baking tins.
1
Nicola
Did not rise sadly
1
Kerrie
Haven't made this cake but Chealsea can you please list ingredients by cup size for goodness sake! I love weighing flour/sugar/butter said no one ever! Thank you.
1
Nichola
Tasted OK but looked terrible, it just didn't rise or wasn't enough mixture.Shame because it was for Fathers Day sadly.