Thank you so much for your help!

Hi Oliviana! We saw a similar comment come through yesterday, so we will revisit! The 800g note is just an approximation. It’s normal for this heavy cake to take a long time, especially if you’re opening the oven often to check doneness (when the oven temp can drop.) Anyway, I’ll also take another look at that step so it’s clearer; thanks for flagging it!

Hi Shirley! Thank you for the detailed notes; they are really helpful. The 800g note is just an approximation, but that’s a big jump so I will measure that again! If your loaf was very full, that would explain the long bake time and why the outside browned before the center baked through. For next time, make sure you’re using a metal 9×5-inch pan, keep it on the center rack, and loosely tent with foil if the top is browning too quickly. It’s normal for this heavy cake to take a long time, especially if you’re opening the oven often to check doneness (when the oven temp can drop.) Anyway, I’ll also take another look at that step so it’s clearer; thanks for flagging it!

Hi Ayasha, yes, the cake could crumble and fall apart if removed too early. You can always rewarm slices in the microwave if you wish. Hope it’s a hit!