Comments on: Rhubarb, Pistachio and Salted Caramel Layer Cake

By: Claudia Brick

Claudia Brick — Mon, 04 May 2020 04:37:17 +0000

In reply to Amanda. Hi Amanda! Yes it is plain flour. Hope you enjoy it!

By: Amanda

Amanda — Sat, 02 May 2020 10:39:59 +0000

Hi, this recipe looks lovely! This is probably a silly question but I just wanted to check that it’s plain flour as the recipe states to add baking powder? I’ve only just recently started baking so I thought best to check as it’s all new to me! Thanks!

By: Claudia Brick

Claudia Brick — Mon, 15 Apr 2019 16:14:48 +0000

In reply to Caro.

Thank you Caro, that is amazing to hear! Thank you for letting me know – I’m so glad you loved it. It’s one of my favourite cakes too – that reminds me, I need to make it again!

By: Caro

Caro — Sun, 14 Apr 2019 17:28:11 +0000

I made this for friends yesterday, and it is an amazing recipe.
The melting/cooking of the butter I hadn’t heard of so I was sceptical to begin with. What it produces is a beautiful rich depth of flavour which remains light and moist.
The sharpness of the rhubarb mixed with the sweet of the caramel is finished off with the crunch of the pistachio.
This will be put into the favourite category of my recipe file.
I’m looking forward to investing what other foolproof recipes you have! Bravo.

By: Lauren Johnson

Lauren Johnson — Sun, 06 May 2018 22:39:28 +0000

I made this on the weekend for a family dinner. It was absolutely delicious and a show stopper! The cakes were lovely and the brown butter smelt amazing. Every element was fun to make and tasted yummy even all by itself. Definitely making this again, thanks for sharing it with us!