As Nigel says, this is SOOOOO much better than a bought cake. Using his now familiar variation on a pound cake recipe (usually 175g each of buttter, sugar and flour with 3 eggs) these cakes from Nigel are always reliable. I made this in a loaf tin rather than as two round sponges, as in my memory, coffee and walnut cake with buttercream icing was always a loaf. I had planned on taking the remainder into work, but Hubby's face dropped, so it will be eaten during the week - I, of course, won't touch another slice.......... ;o) yeah, right!
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