For today’s post I would like to express my appreciation to my reader Amanda. I’ve never thought my silent reader whom I’ve never even met before is so kind and generous to share this recipe not only to me but also to you too. Amanda told me she got this book Helen Jackson’s Kitchen when she was in New Zealand and she’d baked this many times for friends and relatives. Outwardly the loaf looked ordinary but they were bowled over by the ‘explosion’ of flavours. How can I resist not making it after hearing such temptation? The original recipe was to use raspberries and since Amanda told me she used strawberries to replace, so I’m following too. The sweet and firm Korean strawberries are very suitable to use in this bake. I must say the end result is the best ever as there is no better flavour combination than lemon and berry, a complete delicious recipe. As the author said “This loaf is moist and full of flavour. While easier to slice when cold. It’s difficult to resist when it is warm from the oven.” Hope everyone of you will try to bake this at home too.
Helen Jackson is New Zealand Woman’s weekly Food Editor. You can visit her site at
Food Lovers.co.nz for more lovely recipes.