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!
It came out delicious. I took your advice and have left it on the counter upright in the pan so the cut side is down. It's still so moist and yes, better and better as time goes on! A keeper for sure!
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)
Hmmm, I haven't tried this with all oil so I can't say for sure! I have read that cupcakes made with oil vs butter tend to dome more, but I don't know the science is behind it. If it's not a huge dome, you could always flip it upside down and serve with the flat side on top. Lowering the oven temp to 325F might also help it bake more flat (not sure how much longer it will take to bake though). Just thinking out loud!
You wrote the article so well, it made me want to eat. Thank you!
Thank you! I appreciate that! ☺️
Thank you for sharing your recipes. I love your cookbook! My all time favorite is carrot and earl gray cakes!
Thank you so much, Susana! Those are a couple of my favorites too. :)
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!
You're welcome!! Hope you enjoy the cake -- we just finished our last slice!
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.
Thank you Deborah! I'm glad to hear the cake is already being requested! :)
This cake is delicious and I made it by hand without getting the mixer dirty. It’s now in regular rotation.
Thrilled to hear that!
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!
It came out delicious. I took your advice and have left it on the counter upright in the pan so the cut side is down. It's still so moist and yes, better and better as time goes on! A keeper for sure!
I’m in the UK, is almond flour the same as ground almonds? This looks delicious btw. Can’t wait to try it!
Hi! Yes, ground almonds or almond meal. I use the blanched kind (where the skin has been removed before grinding).
this is in the oven right now...it filled up the pan to the very top...I hope it doesn't spill over!
Fingers crossed -- did you use a 9x5 or 9x4 pan? That is the pan size this loaf was designed to fit.
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)
Hmmm, I haven't tried this with all oil so I can't say for sure! I have read that cupcakes made with oil vs butter tend to dome more, but I don't know the science is behind it. If it's not a huge dome, you could always flip it upside down and serve with the flat side on top. Lowering the oven temp to 325F might also help it bake more flat (not sure how much longer it will take to bake though). Just thinking out loud!
If using a pullman loaf pan, do you use the lid for this recipe?
No, just bake without the lid!
Also wondering if I could replace the butter with (olive) oil, so it's an all (olive) oil cake?
I haven’t tried it myself so can’t say for certain. It will probably work; I would try subbing in 65g of oil for the butter!