On Thursday, February 4, 2021 at 3:13:17 AM UTC-10, 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

Put that cheese in cheesecloth and squeeze the water out of it.