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22 Comments
Robbie L.
December 10, 2017
Where is the note (see recipe ingredients list) re. rice flour? Maybe I missed it, but I've read through three times, and don't see it.
Robbie L.
December 10, 2017
Thanks, Carole, I see the ingredient but not the note re. it. I thought perhaps it would specify a type of rice flour, such as “fine” or perhaps a recommended brand. Since rice flours vary a great deal and the recipe has such a small amount, some guidance on the rice flour would be helpful.
Nikkitha B.
December 10, 2017
Hi Robbie,
If you click on "more" in the top recipe notes, it opens out and includes info on the rice flour. Here's what it says: "A note on rice flour: Use an American brand of regular or superfine rice flour. The Thai rice flour available in most Asian groceries is too fine and will not work with this recipe."
If you click on "more" in the top recipe notes, it opens out and includes info on the rice flour. Here's what it says: "A note on rice flour: Use an American brand of regular or superfine rice flour. The Thai rice flour available in most Asian groceries is too fine and will not work with this recipe."
Robbie L.
December 10, 2017
Nikkitha, thank you! When I clicked on “Go to recipe,” I found the note on rice flour at that link.
Carole P.
December 8, 2017
can AP flour be used in place of rice flour ?????
Nikkitha B.
December 10, 2017
I wouldn't recommend it, as rice flour is very subtle, with a different texture and flavor notes all together. I might suggest using a different recipe for olive oil cake, and then preparing it in the same way (with the creme fraiche, orange, etc?). This Genius one is an option: https://food52.com/recipes/26709-maialino-s-olive-oil-cake
Alice M.
December 8, 2017
Hi all! I am sorry for creating so much confusion over the cheese in the recipe. In the introduction, I mistakenly discussed ricotta versus farmers' cheese when I meant to be comparing creme fraiche and farmers cheese. The recipe as written, with creme fraiche, is correct and delicious. As discussed in the introduction, you can use farmers' cheese if want that extra tangy flavor —but use a tablespoon more sugar and don't whip the cheese. Ricotta was not very interesting in this recipe.
Rebecca H.
December 8, 2017
This cake looks delightful but, yes, I too am curious about the creme fraiche vs. ricotta situation. Looking forward to Alice's clarification.
Alice M.
December 8, 2017
Hi Rebecca. I'm so sorry for causing this confusion! The recipe is correct, as written, with creme fraiche. And it's delicious. In the intro I mistakenly mentioned ricotta (which I actually tried and found completely uninteresting) when I meant to say creme fraiche! If you want to try it with the farmer's cheese, also mentioned in the intro, use the same amount, but without whipping.
Melissa
December 8, 2017
Can you please confirm the type of cheese for the recipe. You talk at length about ricotta cheese and then the recipe says creme fraiche m, which is very different
Nikkitha B.
December 8, 2017
I am so sorry about this oversight. I've removed mentions of cheese for now to avoid confusion (as we tested the recipe as is, with just the CF, and it was very good), but will let you know as soon as possible whether the other cheeses could work as well.
Melanie H.
December 8, 2017
I would guess that the creme fraiche is really farmer's cheese?
Melanie H.
December 8, 2017
of course I know what it is! I'm just trying to figure out why farmer's cheese was discussed at length
Nikkitha B.
December 8, 2017
Hello, I've fixed this; the ingredient you need is crème fraîche. Sorry for my mistake.
Alice M.
December 8, 2017
I am so sorry for causing so much confusion this morning. Creme fraiche is correct in the recipe (or farmer's cheese with more sugar and no whipping). I mistakenly mentioned ricotta in the introduction (which I tried but did not love in this recipe) when I meant to be discussing creme fraiche and farmers cheese. Thanks for all of the questions to get this straight.
Alice M.
December 8, 2017
Creme fraiche and farmers' cheese are different, but both are good in this recipe but you should increase sugar if using farmers' cheese and don't whip it. Forget about ricotta (I mentioned it by mistake—I meant to say creme fraiche)
tony C.
December 9, 2017
Oh sorry, I don't get so analytical with it, I simply look at the recipes....
Jonathan W.
December 8, 2017
A lot was mentioned about farmers cheese and ricotta, but neither are in the ingredients.
Judith C.
December 8, 2017
I am curious about this too, but have concluded the filling can be made with any of the three we prefer.
Nikkitha B.
December 8, 2017
Hello, I'm sorry about this error. The ingredient you need is crème fraîche, though—if you feel comfortable—we always encourage experimenting.
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