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.
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.
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.
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).
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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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.
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
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?