We followed this recipe exactly and were very pleased with the result, tho when we do them again, we will definitely make some changes. One caution--the recipe states that it makes 12 popovers in a standard muffin pan. If, however, you use a popover pan, it makes 8 - 9 popovers. The use of the ground nuts brings a bit of body to the popover and is actually a very nice variation. However, hazelnuts are very expensive and the taste of the hazelnut is not really discernible. So next time, I will use ground almonds or walnuts or pecans. Moreover, I think the herb amount could be increased a bit.
Even tho the recipe cautions that one is not to open the oven, happily we disobeyed and opened it a minute or two before the designated time and thank goodness! The popovers were done, even tho we had used popover pans rather than muffin pans.

This is a great cake. And even tho I know I will make changes when I make it again (and I will!), it does deserve 5 stars--even if only for the brilliant notion of putting a touch of pumpkin puree in the cream cheese icing which affects the flavor less than it does the aesthetics. The icing is a simply beautiful pale apricot color, setting off the layers of the cake perfectly. So what changes? Raisins instead of currants because the tiny currants rather disappear into the cake. And I'll use the bourbon-soaked raisins (a staple in my kitchen) for that extra bit of richness and flavor. I used unsweetened coconut this time and I think that was a good choice. I will also increase the spicing just a bit--a bit more clove and a touch of ginger.