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A question about a recipe: Louisa's Cake

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I have a question about the recipe "Louisa's Cake" from Jennifer Wagner. Any suggestions on how I can halve the proportions? I just made homemade ricotta but I only have a little over 1/2 cup. Thank you!

asked by Assya over 3 years ago

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trampledbygeese
trampledbygeese

trampledbygeese is a trusted home cook.

added over 3 years ago

Looks fairly easy to half the ingredients, except the eggs. You could do 4 small eggs, or one and a half eggs. A smaller pan of course, and I would start checking on it after 15 min in the oven, but not expect it to be cooked until after 20 - depending on your oven.

Could you tell us more about the ricotta you made? Did you make a traditional ricotta from a rennet based whey, or was it a home-style ricotta made with an acid (and no rennet)? The word ricotta is in one of those fuzzy times right now, where it's transiting from having a very specific definition, to now describing a whole style of cheese. Please forgive me for double checking if you are a cheese making purest.

I'm asking this because I think a ricotta style cheese made without rennet would give a very different texture than a traditional ricotta. Without the rennet the cheese wouldn't melt into the cake and make the finished cake a bit lumpy - which may be pleasant, or may not. Just something to consider.

Please let us know what you do and how it goes.

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Assya
added over 3 years ago

Hi!
Thank you so much for your answer. I used a ricotta recipe I found here (which called for 4 cups of milk and 3 tablespoons of vinegar).
I am absolutely not a purist for cheese or baking in general :) so I had no clue it could be an issue. I thought I'd give it a try, I will write the results here (I will bake this sometimes this week).

Thanks a lot again for your help

Assya
added over 3 years ago

Hi

So I used my fresh ricotta and adapted the recipe as follows:
5 tablespoons unsalted butter, at room temperature
200 grams sugar
2 small eggs
100 grams all-purpose flour
1 pinch salt
150 grams fresh ricotta
Zest of 1 lemon
3/4 tablespoon baking powder
1/2 apple, peeled and grated (yielded 90 grams)

I baked it in two small cake pans in corrugated paper for 35 minutes at 400 F.
They turned out good, I don't think there was a problem in texture.
What I did was I cut the ricotta with a spoon and mixed it to the butter sugar eggs mixture and once smooth I added the dry ingredients. Maybe that's why it worked?

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trampledbygeese
trampledbygeese

trampledbygeese is a trusted home cook.

added over 3 years ago

Sounds good. Mixing it till smooth probably did the trick. So glad it worked out. Thanks for sharing.

Assya
added over 3 years ago

You're welcome, just in case someone else wants to change proportions, I think 200 grams of sugar was too sweet so you may want to reduce to 150 grams probably.

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Geri Presto
added about 1 year ago

I used store-bought Ricotta. It had a very fine texture. If you find you have lump ricotta just whip it or as suggested add it right after the butter and sugar, I added Almond Oil and Honey Roasted Pignoli - a handful. I also added a squeeze of lemon to the shaved apple. Very delightful.

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