Comments on: Blueberry apple ricotta cake

By: Madeline Marcotte

Madeline Marcotte — Tue, 04 Jul 2017 05:46:16 +0000

In reply to Miryam@eatgood4life. Thank you for your advice. It worked out great! Decided to used 1/2 cup of oat flour and 1/2 of barley flour. and 1/4 c. Of maple syrup. And used 1/2 c. Of blueberries.. Turn out delicious! This will be a new favourite in our household. Thanks for a fabulous recipe!

By: Miryam@eatgood4life

Miryam@eatgood4life — Mon, 03 Jul 2017 12:02:51 +0000

In reply to Madeline Marcotte. Yes I think that should work....and yes you place the fruit over the batter. I hope it works :-)

By: Madeline Marcotte

Madeline Marcotte — Mon, 03 Jul 2017 04:23:07 +0000

I would like to try your recipe using gluten free flour and maple syrup for sweetener. Will that work? And did I understand your instructions correctly that the fruits sits on top of the batter and no batter is placed on top?
Thanks,

By: Miryam@eatgood4life

Miryam@eatgood4life — Thu, 20 Apr 2017 17:03:04 +0000

In reply to Sam Levene. You can use regular flour if you don't mind it, all purpose flour.

By: Sam Levene

Sam Levene — Thu, 20 Apr 2017 06:59:27 +0000

Hi Miryam…I’m dying to kew this cake for a party this weekend…but i’m in the Uk and we can’t get wholewheat pastry flour here. What do you suggest to substitute and pretty much guarantee it will have the same kind of texture?? thanks so much

By: Miryam@eatgood4life

Miryam@eatgood4life — Wed, 28 Dec 2016 23:51:56 +0000

In reply to Pat. WWPF is a bet lighter than regular WWF. The cake batter will be a bit more dried so if you are using WWF instead just use a bit less. Unfortunately I have no idea what you can use in place of baking powder sorry!