Megan's Ricotta Cake Report

I guess I am first.

Today I made Gail's posted recipe of Ricotta cake. The process was quite simple. I decided to make a few modifications, instead of using lemon I used almond flavoring to go with the honey flavoring. Unfortunately, I didn't have quite enough honey, but I did the best I could. I mashed up all the ricotta and eggs and flavoring and some sliced up almonds. Baking took a bit longer in my oven than the recipe said and Karen recommends that I buy a thermometer for inside the oven so I know the real temp.

I used fat free ricotta, almond extract, and sliced almonds to replace the lemon juice and lemon zest.

I did shut off the oven when the center still seemed "soft" but I think I could have cooked it a bit longer. The sides came out firm but the center was too mushy for me. Yassine loved it, so maybe it's more of a texture thing.

Oh, instead of poached fruit I made a chocolate/almond glaze for the top using semi-sweet morsels, a little butter, and milk. I then sprinkled some more sliced almonds to finish it off. I was glad I decided to do a chocolate glaze because the sweetness of the cake was lacking. Perhaps it was my lack of honey that caused this.

Overall the cake was easy to make, and I enjoyed the flavor combinations that I used to make it my own, but if I make it again I'll definitely cook it a bit longer to try to get the center to have a bit more form.

Lastly, before the pictures, I wanted to let everyone know that a batter nearly fills a 7inch diameter 3inch tall spring form pan. I was surprised at how big the batter became with the ricotta, eggs, and flour.

Okay, here are highlighted pictures, I posted a whole photoset on facebook:

http://www.facebook.com/album.php?aid=2212525&l=e9d27&id=5509449