Almond Ricotta Cake

I was really excited to make this cake and present it in a dessert auction. I doubled the recipe and made one 10" and a smaller one for me. The batter tasted very astringent and I was hopeful it would bake out. Turns out, the finished product was just as astringent and had to be tossed. I was curious about what the author's estimation of lemon juice from one large lemon would amount to. I used two large meyer lemons (for a doubled recipe) and got about 1/2 cup. This was a pricey cake to have to toss out and I would really like to make again, but wondering about the juice amaount.

Easy to make and a definite crowd pleaser! Can't wait to make it again. Center was ever so slightly jiggly, but cake cooked through. I didn't have an 8" spring foam pan, so used a 7". Came out perfect.

Simple and delicious fluffy light cake - easy to make. Smells and tastes divine plus gluten free and fairly low carb. Definitely plan to make this one again soon!

The cake was undone and mushy. I followed the recipe exactly with one exception: used 2 teaspoons of vanilla extract for the 2 teaspoons of vanilla sugar. I baked at 325 for 50 minutes and added 5 minutes three times, totaling 65 minutes. It was brown on top and around the edges but after it cooled it was like mush in the middle.

Flavor was great! I added a teaspoon of almond extract as well. After an hour of baking it, I ended up turning it up to 350 and baking it for another half an hour. The texture was very squidgy( soft and wet) even after baking it for an hour and a half. Maybe less ricotta would help firm it up.

I have made this recipe several times and find it excellent when an additional 30 minutes is added to the bake time. It is a delicious cake and it keeps well.

I really was looking forward to having this cake because it had everything I liked in it. I followed the instructions EXACTLY. After 50 minutes in the oven, it didn't look quite done , so I left it in another 5 minutes. It said the center would be a little wobbly, which it was. I hoped after it cooled it would be fine. After it cooled, I got the worst surprise...it was NOT DONE IN THE CENTER!!! What the heck? I see I'm NOT the only one who had this happen. Maybe it should be baked at 350 or baked longer at 325?

I never review recipes, but seeing so many people talk about the cake being raw, undercooked, soft, and jiggly makes me want to point out that this is a “cheese” cake. It will be jiggly after 50 minutes, but rest assured it s cooked. Just like the traditional cheesecake, you’ll need to refrigerate it to set it. This cake was absolutely perfect. If you don’t have vanilla sugar, replace it with 1 tsp of vanilla extract instead. Also when whipping the egg whites, it helps if the bowl is cold. Throw the bowl in the freezer beforehand if you can.

Looks wonderful. I liked the texture of the batter. The recipe called for vanilla sugar. I was unprepared and unknowable. :(