About this recipe: One of my best home-grown recipes. Very crumbly and still moist as well as being just full of walnuts it'll leave you wanting more.
Beating in the eggs until paled and slightly fluffy gives for a lighter, fluffier sponge.
Baking heat HAS to be wrong on this, as after 30-40 mins and gas 6 and prepared EXACTLY as recipe, i was left with a burn't cake with a soggy middle. What a complete waste of time and money If anyone else want to try this, i suggest cook on gas 4 for 60 mins - 01 Nov 2012
Don't have light brown sugar in the house. Used dark brown sugar instead but it didn't come out well. It tasted good but took 35 until cooked in the middle while it had a hard sugar crust on the outside. Next time I used a mix of mostly caster sugar and some dark brown. Much better. - 16 Apr 2017
My first attempt at this resulted in a sagging middle and slightly burnt edges, but taste and texture were OK. For the next one, at wife's suggestion I reduced the baking powder to 1 teaspoon and covered the cake after 30 mins and baked on for another 20 mins ('til the skewer came out clean) I might try 170 fan next time to avoid having to cover it. It looked and tasted excellent. - 25 Mar 2016