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Jaggery may not be a good substitute sweetener for this particular recipe. The reason is that jaggery will not provide moisture to the recipe like maple syrup and apple sauce.

Yes, you can. You could replace with 1/2 cup almond flour so the solid to liquid ratios remain balanced.

@@SususCookbookthank you !

Oatmeal flour can certainly be a substitute for almond flour, using a 1:1 ratio. The flavor will be slightly different though as oatmeal doesn't have the same depth of nutty taste. Almond flour is heavier and denser, whereas oat flour is lighter. Although I have not tried this recipe using oat flour, I imagine the result will be a lighter and fluffier textured cake. Hope this helps, and happy baking!😀

@@SususCookbook Thank you for responding!

Good to hear from Yorkshire folk. Hope you enjoy:)

You could replace the celery with grated cabbage so you still get that crunch. If you can get a pack of coleslaw mix (raw red and white cabbage only, not the deli version that contains mayo and oil), that would make an easy substitute. Hope this helps😊

Preheat and bake at 350 F (175 C) Enjoy😊

Thank you!

So glad to hear you are enjoying this recipe! Thank you for watching and supporting😊❤️

Hope you enjoy the end result!

Good question. Because the apples used are usually Granny Smith's variety, they are quite firm, and in this recipe, they are cut into chunks, which ensures there is no wilting. Thanks for watching😊

Hi Maria, If you've double-checked all the main steps in your process such as ensuring the butter and sugar are creamed until fluffy, you are using room temperature ingredients, and you are not overmixing and your cake still isn't rising as expected, then consider adding a pinch of baking soda (bicarbonate of soda) along with the coffee. I suggest this as baking soda reacts with the acidity of the coffee and produces carbon dioxide gas, and that helps the cake rise. This slight adjustment might be what you need to achieve the lightness and lift you're looking for in your cake. Hope it helps, let me know!😊

Good to hear! 😊

Liquid honey could certainly work, although it would alter the taste. I would be interested to know the results😊

Wonderful! I wish you a Happy Easter.

Hi Elsie, I have added the metric measurements in the description now. I'm in the process of adding the conversions to all my recipes as I've had a number of requests. Hope this helps you, and happy baking!😊❤️

@@SususCookbook oh ok, sorry for the inconvenience caused. Thank you so much!😊Hope to see the conversion soon. Going to bake next week & then let u know the result. This is my first time baking no knead bread.😊

I'm happy to hear this recipe has been useful to you. Thank you for taking the time out to comment😊

I don't add baking powder, but if you want more volume to your cake, you can certainly add 1 teaspoon. Happy baking😊

Yes, they use palm oil. This is my own homemade take on the McVities recipe, and I am happier with butter:)

Hi, the oven temperature is 350 F (around 180 C) The full recipe with ingredients and directions is shown in the description.

I’ve added the gram measurements now. I’ve been meaning to do this for all my recipes for a while now as I know from the comments that a lot of my viewers use the metric system. I’m in the States so many of the Brits here have adapted to using the US cup. Grams are by far a more accurate way to measure ingredients in baking, I understand it completely. Thanks for watching!😊

Thank you, much appreciated, Great recipes@@SususCookbook 😁

So glad you enjoyed the recipe, and you made it work with the ingredients that were available to you. Thanks for taking the time out to comment😊

Enjoy, and thank you for watching😊

I live in the States, so cups are a standard measurement here. There are many sites that provide conversion tables. This is one I use quite often. You may find it helpful too: www.thecalculatorsite.com/cooking/cooking-calculator.php

I was not a dinner lady, just to be clear 😉 But I've been told by friends that this recipe is as close as they've tasted. Hope you try it out, and if this is not the one for you, I hope you find one that you like. Thanks for watching😊

The recipe is usually around 1/2 cup of sugar, but I had reduced it to 1/4 cup as I prefer less sweet. The 3/4 cup is a typo, and I'm surprised it hasn't been picked up sooner! Amended now, thank you so much. Do let me know how the recipe worked with the extra sugar. Thanks again!😊

To answer your question, you can store the cake at room temperature. I store mine in my pantry where the temperature is steady and doesn't fluctuate (like the kitchen). Hope this helps! Thank you for watching😍

@@SususCookbook thank you so much for the quick response. Great channel and recipe! 😍

I live in the States, so cups are a standard measurement here. There are many sites that provide conversion tables. This is one I use quite often. You may find this helpful too: www.thecalculatorsite.com/cooking/cooking-calculator.php

@@SususCookbook ah my apologies, thought it was a UK site! Thank you for the link, I look forward to making some yummy parkin!

​@@SususCookbookBut you sound English and should know that most of the rest of the world uses metric weights and measures. You are putting text on screen, give the conversions there, and give your channel wider appeal.

That's great to hear! Thanks for watching😊

Thanks for visiting!😊

So glad you enjoyed the recipe😊

It will alter the texture but you can certainly remove the nuts, and enjoy it as a coffee cake😊