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