On 2/4/2021 5:13 AM, Jon Danniken wrote:
> Hello all,
>
> I have made this cake (https://ouritaliantable.com/ricotta-almond-cake/)
> several times, and each time it turns out _way_ too wet. I just made
> one yesterday, and despite cooking it for 1:15, it was still way too wet
> (wetter than the previous attempts).
>
> Note: the only deviation from the recipe is using 2T of lemon extract
> for the lemoncello.
>
> So, what modifications should I try on the recipe? The three sources of
> water in the recipe are the butter, the ricotta, and the eggs.
>
> I am using Costco unsalted butter, I don't know if that is going to be a
> significant source of water. The eggs I am using are also from Costo,
> and while they are described as "large" eggs, they tend to be on the
> "larger" size; maybe I should weigh my egg product more carefully?
>
> The ricotta I am using is full fat, and previous batches have seemed
> consistent with what I expect from ricotta, although the last batch was
> runnier than the others (as well as the resulting product).
>
> So, what changes would you suggest I try? Less ricotta? Fewer eggs?
> Adding more almond flour or adding some gluten-free flour to the mix?
>
> Thanks for your suggestions,
>
> Jon
>


did you see this in the recipe?

Cooks note: The moisture content of ricotta can vary greatly. If you
ricotta is really watery, just let it drain in a fine mesh strainer over
a bowl for a few hours in the fridge.