Farmhouse walnut cake

This is from Paul Hollywood’s British Baking and is the first recipe I’ve made from it. I don’t think the timing for this was correct in the book, as my oven usually take less than the recommended time to cook anything but I needed to add on about 15 minutes so that this wasn’t raw in the middle.  I did think that 20-25 minutes at 180c didn’t sound right and so it was proved.  I then had further issues when I tried to turn the cake over and it fell apart.  But, I iced over it and you couldn’t tell.  That’s all my moaning out of the way - now onto the taste.  I loved the flavour of this cake, particularly the buttercream topping  and it looks really appealing too despite the earlier calamity, so yes, one to make again.