Why did my ricotta cake sink?

Why did my ricotta cake sink? This is most likely the result of too much liquid in too small of a pan . This recipe was developed using a 9-inch (23 cm) pan. If you need to use a small pan, I recommend dividing the batter between two cake pans.

What is lemon ricotta cake made of?

I started with an almond-free recipe that included all-purpose flour, baking soda, salt, butter, granulated sugar, vanilla, eggs, ricotta, and lemon juice and zest . There's a lot going on in even a basic batter like this.

How to stop cake sinking when cooling?

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

Why has my lemon cake sunk in the middle?

My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set , b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated. It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.

What does lemon ricotta cheese taste like?

The taste is rich and exotic , with a texture like the finest cheesecake. Its a wonderful substitute to other dessert cheeses due to it being lower in carbohydrates and fat.

Can I substitute ricotta cheese for sour cream in a cake recipe?

Ricotta You can use ¾ cup of ricotta for every cup of sour cream , but remember to cut back on sugar to balance the sweetness. This cheese can blend well in pancakes, waffles, and muffins, adding extra richness and moisture to the batter.

What causes a cake to sink after baking?

What Causes A Cake To Sink In The Middle? Using too-small tins, not mixing your wet batter right, or being too rough with the oven door often leads to a huge baking flop.

Why did my cake rise and then fall?

Using a Cake Pan That's the Wrong Size or Shape If a cake pan is too small, the batter may be too deep. It will rise and maybe dome, but if the center is still wet, it will collapse before the structure sets in the center. (It may also spill over the sides of the pan and onto the oven floor, or both!)

Why is my cake sunken?

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

Why did my GF cake sink in the middle?

The Cake Sunk In The Middle: Opening the oven door lets cooler air into the oven, slowing the baking process. Check your oven temperature and avoid opening the door too soon. Overmixing the batter . If you overmix your cake batter, you deflate the air bubbles you get when mixing the dry and wet ingredients together.

Blueberry Lemon Ricotta Tea Cake (The Cake Slice Bakers)

Jump to Recipe

The cake I chose for this month's Cake Slice Bakers challenge is the Blueberry Lemon Ricotta Tea Cake from Tatyana Nesteruk's European Cake Cookbook.

I should call it Blueberry Lemon Small Curd Cottage Cheese Tea Cake, but really, that's way too long.

You'll love this simple, delicious, easy-to-throw-together cake.

Our local supermarket doesn't carry ricotta, so it's a toss up whether to use cream cheese or cottage cheese.

I chose the cottage cheese because it's closer to ricotta and smushed it through a sieve to get it more like a ricotta texture.

Surprisingly, it works great! The cake is soft, tender and full of bursting soft blueberries, with a whisper of lemon flavor. It is SO good.

A few weeks ago Bret brought home 4 lb. of wonderful strawberries and I managed to use them all up (see that great French Strawberry Cake). This week he came home with a giant container of Costco blueberries. Giant.

Luckily this blueberry cake came up for the challenge, although I've also been enjoying them on cereal and thrown into salads. Go antioxidants!!

I thought about making the cake in a 9" cake pan and am glad I didn't. It rose very high and would've drooled over the sides of the cake pan. It seems like every recipe I see that uses a springform pan requires 8 inches or 10 inches, and finally this one uses the size I have - 9 inches.

Blueberry Lemon Ricotta Tea Cake

Yield: 8 - 10 slices

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Soft, tender, and bursting with fresh blueberries, along with a lightly lemon flavor.

Ingredients

3 C fresh blueberries (300g)
3 tablespoon cornstarch (28g)
1 C butter, softened (227g)
1 C sugar (200g)
1 teaspoon vanilla extract
zest from 2 lemons (about 1 ½ tsp)
4 large eggs, room temperature
1 C small curd cottage cheese (or ricotta) (250g)
2 ½ C all-purpose flour (312g)
4 teaspoon baking powder (16g)
¼ teaspoon salt (1.5g)
1 teaspoon fresh lemon juice (optional)
powdered sugar, for dusting

Instructions

Preheat the oven to 335°. Line a 9" springform pan with parchment paper and grease the sides of the pan.
In a large mixing bowl, toss together the washed and dried blueberries and cornstarch until the berries are well coated. Set aside.
In a large mixing bowl, cream together the butter, sugar, vanilla and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix well after each addition.
Press the cup of cottage cheese through a sieve, scraping off of the bottom of the sieve. Add the cottage cheese to the creamed ingredients and mix again until batter is mostly creamy. (If using ricotta cheese, just add it directly to the butter mixture.)
In a separate bowl, combine the flour, baking powder, and salt. Remove the creamed mixture bowl from the stand mixer and sift the dry ingredients into the batter, then fold with a spatula just until combined.
Gently stir in the lemon juice, if using (highly recommended). Add 2 ½ cups of the blueberries to the batter and fold them in.
Transfer the batter into the prepared pan and spread the batter evenly to the edges. Add the remaining ½ cup of blueberries over the top, pressing them down lightly.
Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a toothpick inserted inserted into the center comes out clean. Remove the cake from the oven and cool for 10 minutes in the pan. Remove cake from the springform pan and peel off the parchment paper. Finish cooling on a rack. Dust about 1 tablespoon of powdered sugar over the top of the cake after cooled. Serve it warm or cool.

Notes

Since I couldn't easily find ricotta cheese, I used small curd cottage cheese smushed through a sieve. It worked perfectly.

The original recipe calls for 2 cups of flour and ½ cup of almond flour, but I never have luck with almond flour. I used 2 ½ cups of regular flour.

I included about 1 teaspoon of lemon juice from one of the zested lemons to add a little bit more lemon flavor. I highly recommend this.

My cake was done at an hour and ten minutes. Start checking the cake at an hour.

If you don't have a 9" springform pan, use two 8" cake pans and start checking the cakes at 35-40 minutes while baking.

Nutrition Information:

Yield: 10 slicesServing Size: 1 slice
Amount Per Serving:Calories: 492Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 127mgSodium: 477mgCarbohydrates: 68gFiber: 2gSugar: 38gProtein: 8g

Nutrition Values are Approximate

Here's The Cake Slice Bakers' Info. Check out the other bakers' posts!

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for June 2019 were ~

Blueberry Lemon Ricotta Tea Cake
Raspberry Cremeschnitte
White Chocolate Raspberry Pistachio Mousse Cake
Tiramisu Cake

Blueberry Lemon Ricotta Tea Cake

Raspberry Cremeschnitte

Amandie Bakes

Tiramisu Cake

White Chocolate Raspberry Pistachio Mousse Cake

Note - this cake was not chosen by any group members

Blueberry Lemon Ricotta Tea Cake (The Cake Slice Bakers) – My Recipe Reviews (2024)

Blueberry Lemon Ricotta Tea Cake

Ingredients

Instructions

Notes

Nutrition Information:

FAQs

Why did my ricotta cake sink? ›

Why did my GF cake sink in the middle? ›