Comments on: Ricotta Pound Cake from Gina DePalma’s Dolce Italiano

By: Nan Rose

Nan Rose — Sun, 15 May 2011 17:00:15 +0000

My question is, put cake in oven and let bake for 15 mins at 350. Then turn 180 to ensure even browning — literally turn down to 180 and for how long? Lower temp to 325 and let bake until cake springs from the sides of the pan, and a cake tested inserted in center comes out clean, about 25 mins more. (Most comments said cake takes longer) Could you clear up for me about starting at 350, going down to 180, and for how long.
Thanks!
Nan Rose

Hi Nan, you turn *the cake* 180 degrees after 15 minutes of baking, not the heat down to 180; the heat goes down to 325. Basically, if the cake was in the oven vertically, you put the part of the cake that was in the front to the back, just switching it around so it browns evenly. Make sense?

By: Sue

Sue — Wed, 01 Dec 2010 12:48:15 +0000

This is going on my list for a Christmas dessert

Enjoy Sue!

By: Ricotta Fresca or Fresh Ricotta - Three Recipes with Ricotta Fresca or Fresh Ricotta | Bleeding Espresso

Wed, 27 May 2009 06:23:03 +0000

[...] this a couple years ago? It’s still one of my favorite cakes, and you can find the recipe here. [...]

By: kathy

kathy — Fri, 01 May 2009 12:17:46 +0000

im dying to try this and there is an italian supermaket near me that makes fresh ricotta, it usually has quite a bit of liquid, do i drain this off first or does that give the cake the added moisture ?

I would use it unless it really seems like too much to add. Does that help at all? Hmm….

By: Recipe Exchange » Blog Archive » Ricotta pound cake recipe has Italian flair

Wed, 01 Oct 2008 14:42:52 +0000

[...] recipe comes recommended by a blog reader who goes by the name of Nupur: “I tried this ricotta pound [...]

By: The Left Over Queen » Blog Archive » O Foods for Ovarian Cancer Awareness Month Contest!

Tue, 16 Sep 2008 13:24:06 +0000

[...] of you may remember last year’s Dolce Italiano contest to spread the word about the wonderful cookbook by the 2008 Bon Appetit award-winner for best [...]

By: Bleeding Espresso » o foods for ovarian cancer awareness month contest

Bleeding Espresso » o foods for ovarian cancer awareness month contest — Tue, 16 Sep 2008 04:39:17 +0000

[...] of you may remember last year’s Dolce Italiano contest to spread the word about the wonderful cookbook by the 2008 Bon Appetit award-winner for best [...]

By: jaci

jaci — Thu, 10 Apr 2008 22:50:52 +0000

im going to try this out on my italian learning class- can i check a couple of things first thou- is that three quarters of a cup of butter, and how long on 180? i dont want to spoil it. x

Yes 3/4 cup of butter and on about 180 degrees Celsius, this cake takes at least an hour, but it’s best if you keep an eye on it b/c oven temps and times vary; just reading some of the comments here you can see that people had different experiences with how long to bake it.

By: sognatrice

sognatrice — Mon, 10 Dec 2007 16:43:00 +0000

*Sara, good point about the pan. Sorry to hear you weren’t impressed with the new ricotta; to be honest, I *never* used ricotta in America, and it’s probably why I never really liked lasagna there since everyone seemed to put it in. I just didn’t see the point. Here though, I can eat it by the little log roll in the summer especially. YUM!

Sorry about the ass thing. Mine empathizes especially since P doesn’t do sweets….

By: saraarts

saraarts — Mon, 10 Dec 2007 16:38:00 +0000

Also, it occurs to me that she might not be using a pyrex loaf pan, as I do habitually. Maybe she uses something much less insulating, like metal.

And no, I don’t really think she’s on crack. hee hee But yes, a professional oven is a very different thing than a home oven in an ordinary (not rich) household. (I’m just thrilled ours is gas, not electric, since we rent and have no control over this.)

Very good point about the ricotta flavor. The best I’ve ever had is — get this — Calabria brand organic! (It comes in sealed plastic tubs, but it’s still even better than any fresh organic that I’ve tasted in this country.) Unfortunately, the stuff I used for this recipe was new to me, the new Organic Valley brand ricotta, which I know means not a lot to you but, for other North America-dwellers, I have to confess that I found just not that impressive. (And that’s disappointing, because I am a big fan of Organic Valley generally, esp. their butter.)

Anyway, it was a worthy experiment, and it’s not like I regret the exercise, though it is bound to grow my ass a little more. ‘Cause it’s also not like we’re throwing away the results, you know?

Cheers!