The almond ricotta loaf cake looks and sounds delicious. I love the idea of the glaze helping keep it moist and I am certainly all about those right angles.
Would love to see the recipe for the updated chocolate raspberry cake. My daughter has already requested that I make it.
not sure what size it is...it is my Pampered Chef loaf pan...it is now more than halfway through baking and it does not seem as though it will overflow...thank goodness! But wow it is right up to the top and nice and flat...fingers crossed, indeed. Thank you!
I've been tinkering with your ricotta loaf recipe - I love it! I used all olive oil this time, but the loaf didn't remain flat, it rose a bit. I also used my stand mixer/paddle attachment. Do you think I incorporated too much air? How can I get the loaf to bake flat? (also using Pullman loaf pan)
You wrote the article so well, it made me want to eat. Thank you!
Thank you for sharing your recipes. I love your cookbook! My all time favorite is carrot and earl gray cakes!
Yes, please share the update!!
Definitely making the ricotta cake as well. I have a rather straight sided 9x5 I'll try it with. Thank you for sharing!
The almond ricotta loaf cake looks and sounds delicious. I love the idea of the glaze helping keep it moist and I am certainly all about those right angles.
Would love to see the recipe for the updated chocolate raspberry cake. My daughter has already requested that I make it.
This cake is delicious and I made it by hand without getting the mixer dirty. It’s now in regular rotation.
I’m in the UK, is almond flour the same as ground almonds? This looks delicious btw. Can’t wait to try it!
not sure what size it is...it is my Pampered Chef loaf pan...it is now more than halfway through baking and it does not seem as though it will overflow...thank goodness! But wow it is right up to the top and nice and flat...fingers crossed, indeed. Thank you!
this is in the oven right now...it filled up the pan to the very top...I hope it doesn't spill over!
I've been tinkering with your ricotta loaf recipe - I love it! I used all olive oil this time, but the loaf didn't remain flat, it rose a bit. I also used my stand mixer/paddle attachment. Do you think I incorporated too much air? How can I get the loaf to bake flat? (also using Pullman loaf pan)
If using a pullman loaf pan, do you use the lid for this recipe?