On Thu, 4 Feb 2021 07:13:09 -0600, 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

Your oven may be the fault, may not be properly vented for moisture to
escape. Use an oven thermometer or you'll have no idea of the actual
oven temperature... even modern ovens with temperature displays are
not necessarilly accurate. Also when the cake comes out of the oven
place it in a well ventilated place on a wire rack to cool to cut down
on condensation... may want to try using a small fan. Remove the cake
from the spring form as soon as it's cool enough to handle... loosen
the springform latch while still hot, more water will evaporate. As a
last resort perhaps you can borrow the use of someone's oven. I truly
suspect it's your oven... some line the bottom of their oven and wire
racks with aluminum foil to lessen clean up, a huge mistake, that
blocks the vent openings and prevents proper air circulation. If it's
a gas oven improper preheating becomes crucial, burning gas produces
water vapor.

You may want to try baking longer, these days everyone seems to like
underbaked. I don't bake by time, I consider time given on a recipe
only a rough guide, I judge doneness by sight/color and feel/touch. I
baked jumbo corn muffins recently, I needed to add 15 more minutes
baking time to the recipe... we despise raw baked goods, we like what
we call high brown, a Belizean baking term. Your recipe says the cake
is liable to fall, that's what typically occurs with underbaking. In
baking it's extremely rare to be something faulty with ingredients or
measurements, it's almost always the equipment and technique. Most
common it's something with the equipment... I'd like to have a dollar
for every time someone asked about a problem and they didn't own an
oven thermometer.