Kate you can skip the almond extract if you’re not a fan and add 2 teaspoons of vanilla.

Hi Leeanne, not all ovens heat equally, and you probably just need to adjust the baking time. A good trick though, for a moist crumb every single time, is to wrap the cake while still slightly warm. This traps the steam and moisture and softens the texture of the cake. When cool, make the frosting and assemble the layers.

Hi Anna, I couldn’t say for sure as I have only ever used freshly ground hazelnuts. Do let me know how it goes if you try it.

Thanks so much Sarah, they’re a favourite here as well!

Hi Melanie, use fresh thyme leaves. Will edit to reflect this. Thank you!