Comments on: Lemon, Olive Oil & Blackberry Loaf Cake with Elderflower

By: Angela

Angela — Sun, 23 Feb 2020 05:44:20 +0000

Hello,
Very keen to make this cake but just a couple of questions:
1. The weight of 2 cups of flour is noted as 250 grams, however in Australia 1 cup of flour is 150 grams.
Is the 250 grams an error or that is the measurement you bake with?
2. Can I substitute raspberries for blackberries? If so, do I need to adjust any other ingredients e.g. the amount of lemon juice or zest?
3. what is the texture of the cake – dense and wettish with 1 cup of yogurt and 1 cup of oil, or a light, moist texture?
Many thanks,
Angela

By: Pooja Parmar

Pooja Parmar — Mon, 08 Oct 2018 12:02:13 +0000

Lemon, Olive Oil and blackberry cake is something i can not get over since long. elderflowers glaze gave it a new impact. Thank yo[u for sharing this with us. it was soft and delicious.

By: Lillian

Lillian — Sat, 14 Jul 2018 06:52:15 +0000

Hey there Claudia!

The photos are gorgeous! I still cannot believe you shot these on the ground! As for the ads, I just wanted to say that they are very minimal and not intrusive. I have visited blogs that were literally plastered with ads, seriously it was if the website had a disease! Anywho, I always make a point to let people know when their ads are done in a tasteful manner (as yours are) . Hope you have a wonderful day!

Lillian

By: Claudia Brick

Claudia Brick — Fri, 13 Jul 2018 10:53:34 +0000

In reply to Sonja Overhiser.

Hi Sonja – great minds haha! Will be putting a post up on Barcelona and Rome soon, but definitely email or message me – I have lots of recommendations now for all three places! x

By: Claudia Brick

Claudia Brick — Fri, 13 Jul 2018 10:52:51 +0000

In reply to Louise Willemsen. Thanks Louise! I had an amazing time in Florence - checked out lots of Emiko Davies' recommendations, thank you! <3