Comments on: Lemon blueberry ricotta cake

By: Miryam@eatgood4life

Miryam@eatgood4life — Sun, 03 Jul 2016 02:07:51 +0000

In reply to ann. My bad....thanks for catching that. It is one cup :-)

By: ann

ann — Sun, 03 Jul 2016 01:44:21 +0000

No way there’s just 1/4 cup of blueberries in the cake pictured.

By: Miryam@eatgood4life

Miryam@eatgood4life — Sun, 26 Jun 2016 13:23:27 +0000

In reply to Marie. It is a natural form plus the glycemic index is much lower than regular sugar. In addition, regular sugar is bleached!!

By: Marie

Marie — Thu, 16 Jun 2016 18:03:24 +0000

Curious about the coconut sugar as it is pretty much the same as regular sugar in terms of sucrose/fructose. is it a flavor-thing?

By: Miryam@eatgood4life

Miryam@eatgood4life — Mon, 29 Feb 2016 11:53:52 +0000

In reply to Barbara. I am not sure. I used my stand mixer so I don't know if the electric hand mixer would have been the culprit. Using different type of flours may have something to do with it but I am not sure either. I know I baked mine for 45 minutes and it was perfect. Maybe if you try it again use whole wheat pastry flour? Sorry I couldn't be of much help!! Thanks for stopping by.

By: Barbara

Barbara — Sun, 28 Feb 2016 21:56:14 +0000

I love anything with lemon and this was indeed delish.! I used the coconut oil but had to use reg.white flour and white sugar. My cake came out moist but prob. too dense instead of fluffy and cake-like, but still yummy. I had to ise an electric hand mixer instead of the consistent churning of a standing mixer. .Was I supposed to hand blend in the dry ingredients? Perhaps using the electric mixer to blend in te flour and baking soda made my cake dense?