Christmas
Louisa's Cake
Popular on Food52
509 Reviews
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October 6, 2024
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October 1, 2024
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Elena_B
June 21, 2024
Hi all, i have done this cake numerous times but only once i managed to get to the structure similar to the recipe picture. All other times unfortunately cake comes out way too dense and moist almost like a flan. I have tried with different ricotta types and different oven temperatures, but alas still cant make it work. If anyone managed to overcome this, i would be so happy to know how, because the taste is great but the texture is nothing like the photo :(
cosmiccook
June 21, 2024
I read (Serious Eats, maybe?) that subbing cottage cheese for Ricotta is a wonderful idea. Good Culture Cottage cheese makes a DOUBLE CREAM ( I know, expensive) I'm itching to use in lieu of Ricotta. This might be the perfect recipe for an experiment. I would ONLY use the Good Culture brand.
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August 10, 2024
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Manzar K.
June 18, 2024
I've baked this cake countless times; it's become almost second nature, just like how Italian Nonna Louisa would make it! It's my go-to for hosting friends at home or bringing a comforting treat to those who need it most—everyone adores it. Though I misplaced my recipe recently, I recalled its origin: Food 52, one of my beloved websites for discovering amazing recipes! Vidmate app has quickly become my go-to companion for video exploration.
Anja
May 5, 2024
What a wonderful and simple recipe. This cake may not look fancy or glamorous cake but I can see myself eating this at a little cafe or restaurant in the countryside of Italy or Spain. The apples and ricotta make this a moist cake, I also sprinkled slivered almonds on the top, and I already know this recipe is a keeper. The cake came together in no time. I used a gluten free flour blend and baked it for 45 minutes. Thank you for this delicious recipe!
saralee1672
March 7, 2024
Thank you for sharing such wonderful and relevant information on your blog.
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jacky A.
March 6, 2024
Absolutely loved trying out the new recipe from this site! The flavors were exquisite, and the presentation was a delight. I even served it with my beautiful jug and glass set, adding an extra touch of elegance to the dining experience. The step-by-step instructions were clear and easy to follow, making the dish a breeze to prepare. For the best acrylic glassware, I highly recommend visiting this site https://homentable.com/collections/acrylic-glassware . Can't wait to explore more recipes here and showcase them in my lovely dining collection. Thank you for such a wonderful culinary adventure
Kristina M.
January 12, 2024
Fantastic! Made these into blueberry “muffins”, 325’F for 30 min. ( I only had 2 eggs, I will try with 3 soon)
carol
September 26, 2023
I have made this cake so many times I feel like I can make it from memory as the Italian Nonna, Louisa does! I make it for friends that come over to my house, for meals that I take to friends in need; everyone loves it! I lost my recipe recently, but thankfully I remembered where I originally found this wonderful recipe...one of my favorite websites....Food 52!
Rachel P.
June 25, 2023
I continue to love this recipe after many years of making this cake. It always receives rave reviews and never disappoints! Served it this past Friday and Saturday with fresh strawberry sauce and whipped cream.
Smaug
June 19, 2023
This was quite good- the flavor really does seem to be greater than the sum of the parts. Almost made it all the way without altering the recipe; at the last minute broke down and added some nutmeg (and I'd do it again). I skipped the confectioner's sugar. Also, I'd recommend sifting together the flour and baking powder before adding. It's pretty sweet, but not cloying. Easy and, even with the current wildly inflated prices on sugar, flour and ricotta, inexpensive. I made 1/2 the recipe in a 6 3/4" springform.
Nancy C.
February 22, 2023
Good and easy. I've made it a few times for guests, served with berries and/or whipped cream, and the leftovers freeze nicely. But I find the flavor to be a bit too "egg-y." Maybe the fact that I cut down a little on sugar affects the overall flavor that would otherwise be covered up by sweetness.
P.w.p
August 28, 2022
I’ve made this 2x before and cut the sugar as I usually find most desserts too sweet and I loved my family loved it. This time, however, did the same and I found this excessively sweet somehow. Didn’t have lemon so I used orange zest as it was what was available. And, my batter was too wet (toothpick came out clean) n the outside almost burnt. I even covered the top w foil for the last 15”. It almost took 39” but apparently wasn’t cooked enough still. It is a different oven so I’m wondering if this was 1 of the issues.
Patrizia
October 18, 2022
stesso identico problema, l'ho fatta più volte con la speranza di riuscire cosi' come si vede dal video ma niente, troppo alto forse la temperatura del forno e poi bisognerebbe sapere se è statico o ventilato o anche dove posizionare la teglia...molto buona di sapore, ho messo metà zucchero rispetto alla ricetta e comunque sempre dolce è, impasto troppo fluido, forse necessita di più farina oppure è diversa la qualità della ricotta. La voglio rifare ancora ma personalizzarla, aggiustando le dosi degli ingredienti.
Jami
March 3, 2022
This is a stunning cake. Moist, flavorful, comforting, and just the right amount of sweetness. Brava!
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