Delicious! I picked some blackberries which were growing wild and was looking for a simple recipe to use them in. This was perfect as I had all the remaining ingredients already in my larder. I cut my rolled slices slightly thicker - approx. 1 cm - because it was difficult to cut them so thin, but the end result was fine. I also didn't need the full hour's baking time - 45 mins was sufficient, and I think it would have burned if left for much longer. (I use a gas oven so that might explain the timing difference.)

Absolutely delicious cake and very easy to prepare! My family love it and just can't get enough! The only difficulty I've had is getting it out of the pan in one piece as it is so moist that it tends to stick in a couple of places even when the pan is liberally greased and floured. I'm thinking I'll try lining the pan with greaseproof paper next time and see if that works better. I've baked this a few times but most recently for my son's birthday party last weekend where it was a big hit. I omitted the cocoa and pecans from the icing for a slight variation in colour and flavours and it worked equally well. One of my son's friends enjoyed the cake so much he has requested the recipe so his own mum can make it for him! :)))

I've made these cookies twice and the whole family enjoys the crumbly texture and hazelnut/choc flavour combo. The kids can't wait to eat them! The dough was a little bit dry the first time around, but I think it might be because the butter I used wasn't softened enough. I was fortunate enough to find a 200g bag of ground hazelnuts (exactly the right quantity required for the recipe) so I didn't have to spend as much time on preparation as some of the other reviewers. Thanks for posting this recipe. I'll definitely be making these cookies again. :)