Fluted Ricotta Cake - Baking with Dorie - BWD
This week, we are baking Fluted Ricotta Cake. My Ricotta cake has a strong lemony taste but I had thought about making it orange. In the end, I stuck with what Dodie had posted. I am guessing, orange would be as good and I might just try that.
The recipe flowed smoothly. I made it gluten-free and I used oil instead of the butter, cutting the oil, one tablespoon short. Perhaps, this is why, my cake took double the time, to bake. Every five minutes, I took it out, dug a knife into its heart and it came out wet. What a great way to get rid of your inhibitions, play, " stab the cake."
After about six tries, it came out dry but I could see a puddle, in the middle of the cake, small but significant. At that point, I did not care. Out came the cake. What a wonderful cake! The flavor was a strong lemon, overpowering the ricotta but allowing a little of the cheese flavor to get through. The fragrance of lemon from the time, I zested it to the first bite was delightful.
The genius who selected this recipe, is my buddy, Mia. Mia does magic when she decorates. Anyone who has seen her creations, knows that she can't follow a recipe. No, she has to enhance it, making every baked good she makes, an original. What a strength to have! You really must stop at her blog and look it over. It is filled with love and good cheer.
You might like to join us and bake with us twice a month. We have such good recipes coming up. We would love to have you. Let Grapefruit know at Baking with Dorie.
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