Louisa's Cake

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Hi all, i have done this cake numerous times but only once i managed to get to the structure similar to the recipe picture. All other times unfortunately cake comes out way too dense and moist almost like a flan. I have tried with different ricotta types and different oven temperatures, but alas still cant make it work. If anyone managed to overcome this, i would be so happy to know how, because the taste is great but the texture is nothing like the photo :(

I've baked this cake countless times; it's become almost second nature, just like how Italian Nonna Louisa would make it! It's my go-to for hosting friends at home or bringing a comforting treat to those who need it most—everyone adores it. Though I misplaced my recipe recently, I recalled its origin: Food 52, one of my beloved websites for discovering amazing recipes! Vidmate app has quickly become my go-to companion for video exploration.

What a wonderful and simple recipe. This cake may not look fancy or glamorous cake but I can see myself eating this at a little cafe or restaurant in the countryside of Italy or Spain. The apples and ricotta make this a moist cake, I also sprinkled slivered almonds on the top, and I already know this recipe is a keeper. The cake came together in no time. I used a gluten free flour blend and baked it for 45 minutes. Thank you for this delicious recipe!

Thank you for sharing such wonderful and relevant information on your blog.
dordle

Absolutely loved trying out the new recipe from this site! The flavors were exquisite, and the presentation was a delight. I even served it with my beautiful jug and glass set, adding an extra touch of elegance to the dining experience. The step-by-step instructions were clear and easy to follow, making the dish a breeze to prepare. For the best acrylic glassware, I highly recommend visiting this site https://homentable.com/collections/acrylic-glassware . Can't wait to explore more recipes here and showcase them in my lovely dining collection. Thank you for such a wonderful culinary adventure

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Fantastic! Made these into blueberry “muffins”, 325’F for 30 min. ( I only had 2 eggs, I will try with 3 soon)

I have made this cake so many times I feel like I can make it from memory as the Italian Nonna, Louisa does! I make it for friends that come over to my house, for meals that I take to friends in need; everyone loves it! I lost my recipe recently, but thankfully I remembered where I originally found this wonderful recipe...one of my favorite websites....Food 52!

Sugar=218 grams
AP Flour=150 grams
Ricotta=247 grams

I continue to love this recipe after many years of making this cake. It always receives rave reviews and never disappoints! Served it this past Friday and Saturday with fresh strawberry sauce and whipped cream.

This was quite good- the flavor really does seem to be greater than the sum of the parts. Almost made it all the way without altering the recipe; at the last minute broke down and added some nutmeg (and I'd do it again). I skipped the confectioner's sugar. Also, I'd recommend sifting together the flour and baking powder before adding. It's pretty sweet, but not cloying. Easy and, even with the current wildly inflated prices on sugar, flour and ricotta, inexpensive. I made 1/2 the recipe in a 6 3/4" springform.

Good and easy. I've made it a few times for guests, served with berries and/or whipped cream, and the leftovers freeze nicely. But I find the flavor to be a bit too "egg-y." Maybe the fact that I cut down a little on sugar affects the overall flavor that would otherwise be covered up by sweetness.

I make this all the time! Perfect simple cake and makes a good snack

I’ve made this 2x before and cut the sugar as I usually find most desserts too sweet and I loved my family loved it. This time, however, did the same and I found this excessively sweet somehow. Didn’t have lemon so I used orange zest as it was what was available. And, my batter was too wet (toothpick came out clean) n the outside almost burnt. I even covered the top w foil for the last 15”. It almost took 39” but apparently wasn’t cooked enough still. It is a different oven so I’m wondering if this was 1 of the issues.

Perfect cake

This is a stunning cake. Moist, flavorful, comforting, and just the right amount of sweetness. Brava!

This cake was delicious!Honestly, so simple and not too sweet. My kind of cake. You can taste the hint of apple and lemon. Nice, light and fresh. In the summer, I will top it with some summer fruit to make it perfect. Thank you for a lovely cake recipe.

Excellent cake. A Delicious cake in terms of texture (light and moist), flavor (buttery/lemony in a subtle way), and simplicity (easy to make). I used a 9 inch springform pan, and based on some of the reviews, I chose to lower the oven temperature from 400F to 350F. It took exactly 40 minutes for the cake to be ready. A long skewer inserted in the middle of the cake came out clean. I see some reduced the sugar but I really don't see the need as the sweetness of this cake is perfect. I plan on making this cake again and again. I also added 1 tsp of vanilla extract. Others can choose to add other flavorings such as orange zest, almond extract, etc. This cake is perfect. I give it 5 stars. Oh...I forgot to say something important. I oftentime use the reverse creaming method when I make a cake so I used my food processor to mix the flour, sugar, and baking powder, and I then added the soft butter. Once the flour and butter mixture becomes sandy, you add the eggs, ricotta, vanilla, and lemon zest. Last, I added the grated apple and I mixed it into the batter with a spatula rather than letting the food processor run.

This recipe has become our go-to breakfast cake recipe.
I add more lemon zest and squeeze a little lemon juice on my grated apple but otherwise follow the recipe precisely.
Thanks for sharing this fantastic recipe.