Preheat the oven to 180°C (350°F) fan. Grease and line three 6-inch round cake tins. If they’re loose-based tins, place them onto a couple of baking sheets.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating between additions.
250 g unsalted butter, 230 g granulated sugar, 4 large eggs
Pulse the walnuts in a food processor or blender until they break down into a fine mealy texture (like ground almonds).
100 g walnuts
Add the ground walnuts, Doves Farm Self-Raising Flour and salt to the bowl. Fold together until no floury patches remain.
150 g (1¼ cups) Doves Farm Organic Self-Raising White Flour, 1/4 tsp fine grain salt
Divide the batter between the 3 cake tins evenly and spread out in the tins evenly. Bake for 25-30 minutes until the cakes spring back when poked (or when a toothpick inserted into the centre of the cakes comes out clean).
Allow the cakes to cool in the tins for 10 minutes before running a butter knife around the edge to loosen and tipping them out of the tins to a wire rack so they can cool completely.
Once completely cool, use a serrated knife to trim off any domed tops on the cake layers so they are level. Remember to remove the circle of baking paper from the bottom of each layer as well.