Perfect! I made no changes. I too hesitated because I don't drink or like coffee, so I was worried that the cake would taste like coffee - it didn't! Instead, it gave it a unique flavor not achievable with either water or milk. The texture was wonderful. Here's a hint for novices: this texture is only achieved if your butter/sugar mixture does NOT separate when you add the egg. So scramble the egg briefly and add it to the mixture a little at a time). Instead of icing, I put (Stonyfield) yogurt on it (full fat and plain as I like it) while my husband ate his cake with vanilla ice cream. A keeper! Thank you. BTW this cake is just as delicious plain or with some walnuts in it.

Reviewed On: Feb. 10, 2008

What attracted me to this recipe were the ingredients - especially the large amount of cilantro, which is one of my favorites. So I was very surprised and disappointed at how bland the dish tasted - not a hint of cilantro! It all got cooked out I guess. I used all fresh ingredients incl. home made chicken broth. This recipe needs some serious 'tweaking'.

Reviewed On: Mar. 13, 2007

Absolutely delicious! Since I don't like things very sweet I only added 1 cup sugar. I used a non-stick cake pan so I had no sticking problem. For little cakes I like to use my small convection/toaster oven. Because of the convection, I reduced the heat to 325 and baked for only 20 minutes, let it sit about 30 minutes and then just couldn't stop eating it once I got that first bite! Mine was not at all gooey - just crusty on the outside and soft/firm on the inside. Will make again and again.

Reviewed On: Mar. 9, 2007