I doubled the recipe as I had one potluck today and one tomorrow. I put a little ganache on top and sprinkled some toasted sliced almonds on it. I only had dark brown sugar, so I used that. I didn't have ground coriander, just seed. I toasted it before grinding with my mortar and pestle. That's great for Indian cooking, but made it a bit strong for the cake. It was still good, though! My only disappointment was they didn't fill the pans as high as I would've liked. This recipe says a 9 or 10 cup Brund pan. I thought my standard ones were 12 cups, so perhaps that was the issue.

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