Nice and easy to make. Found it difficult to cut into three layers,so stayed with two. Amazing butter icing. Loved by my coffee loving husband

First time making a coffee and walnut cake for my Dad's 50th and it turned out great! I did manage to cut it into three layers easily and there was enough of the icing. I think next time I will use smaller walnut pieces in the cake mixture as I found the larger pieces made the cake a bit crumbly. The icing was lovely, not too coffee-y. I will definitely keep this recipe!

Made this cake strictly to the recipe and it was rubbish. There was not enough mixture to make 3 layers, 2 was even a struggle. The flavour was mainly walnut, even with the recommended amount of coffee, the actual cake flavour was bland. The texture was very dry and crumbly. I would avoid this recipe as no aspect worked at all.

Disappointing - it didn't rise except a little in the middle. Normally I make sponge cakes that have 100g each of sugar, flour and butter/margarine, and pour the mixture into two cake tins - they both rise more than this did with less than half the ingredients per tin than this recipe called for. I shall avoid using a single cake tin for a gateau, and stick with my usual recipe.

Sorry cant say I liked this cake, first time I made it I thought I'd done something wrong as it was so flat, the second time I made it for a family party & had forgotten the previous results I was so disappointed when I made it that I started from scratch with another recipe that tastes & looks better.

Totally agree with all the suggestions to reduce the sugar and up the coffee, I put in 100g sugar and that was perfect. Would also reduce sugar in butter icing, I have a sweet tooth but this as rather sickly. To get a 'depth of colour & flavour' to the icing I had to add a lot of coffee mix and it split. The cake was not strong in flavour so will add more next time. This is a small cake but still very nice even before changes.

I followed this recipe to the letter and my cake never rose at all!!

I have recently made this recipe twice; the second time I made it in a loaf tin rather than a round and didn't attempt to slice it, instead just icing the top. (I found the cake quite crumbly, although not dry, making it tricky to cut). Took it along for dessert at a friend's dinner party, and everyone loved it...

I also made 1/3 more than what the recipe suggests, after finding the cake rather small for a dinner party the first time round. As a coffee lover, I also used coffee made from a mocha pot (the little metal one that goes on the stove) rather than instant coffee. This gives a quite strong flavour, but richer I think!

Simply to die for - a very dangerous cake !!

I like this recipe a lot.
I tend to double the recipe and make a really big cake, it's always gone within 24hrs. I chose to cut back on the self raising flour and substitute 15-20g of cornflour and I get a consistent rise.

A very nice cake, very rich and flavoursome. I cut it into 12 rather than 8, and I'm glad because it is so rich and sweet.

Made this cake for my friends, they loved it. Couldn't slice it into 3 so had to slice it in 2 instead.

I had a sneaking suspicion that 125g was a very small cake but made it anyway and wished I'd gone to 200g sugar and flour. The mixture as it is barely covers the bottom of a normal tin and makes a fairly flat-looking cake. Never mind. Tastes great.

What a lovely cake someone sais after making it for a Jubilee party that it was just like his mum used to make.

Great Cake! Tasty, moist and easy to make. However, as already mentioned, impossible to cut into three on amounts given, just managed to cut it into two. So, next time I will make double the dose. Also used more coffee to add that little extra coffiness. Cake's disappeared overnight! Truly scrummy and will be making it again!

I have made this cake loads of times as my family love it and it's quick and easy. However,like everyone else,there is no way I have ever managed to slice into 3. I have never bothered doubling up on ingredients though as the 2 slices are enough,it's quite filling.

Lovely cake, I added twice as much coffee for flavour but the cake just wouldn't rise, it started too then sunk half way through cooking :-( I will be lucky to cut in 2 let alone 3 layers - I also substituted the walnuts for pecan - very nice too!

Dear Sir or Madam.
On following recipe provided my sponge came out just one inch deep, i repeated recipe again with same results.
I then gave the recipe to my daughter,who had same result.
Can you advise me as to what is wrong, i suggest quantites are not enough.

WHAT DOSE TBLS MEAN FOR THE COFFE PLZ ANSER

Having read the comments here - I made a mixture with double the ingredients; 250 g flour, sugar, butter and 4 eggs. I trippled the coffee too as many had commented that more was needed. Made a really good cake, but again could only split into 2 slices as it didn't rise very much. Other than that - a really really successful cake that I would do again for sure! xx