tag:blogger.com,1999:blog-9046264922348760987.post7960328142174989741..comments2024-03-14T15:33:32.593+08:00Comments on Cakelets & Doilies: Lemon, Ricotta and Almond Flourless CakeCakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-9046264922348760987.post-88039836054244813132018-03-12T01:10:18.621+08:002018-03-12T01:10:18.621+08:00Ate the cake last night and it was fabulous! I us...Ate the cake last night and it was fabulous! I used slightly less lemon zest than 1/4 C. Next time I will used the full 1/4 C. Even though the middle sunk a little, the cake was perfectly cooked. Will definitely make this cake again!kconhttps://www.blogger.com/profile/04154139998071479644noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-91567735667112627742018-03-10T02:35:46.498+08:002018-03-10T02:35:46.498+08:00I made this cake after reading all the comments. ...I made this cake after reading all the comments. I agree with whoever said using weight is easier and faster than using measuring cups! First time to do that and it was great! Also first time making caster sugar. Seems like it would be worth the small extra step for an even better outcome. I baked it in a 22 cm / 8.5" springform pan and had to cook it a little longer than stated in the recipe. Serving it tomorrow night at a dinner party, so I will have to wait to taste it:(kconhttps://www.blogger.com/profile/04154139998071479644noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-16456732344097492172017-12-07T00:43:30.772+08:002017-12-07T00:43:30.772+08:00Oh my goodness this looks so delicious! Oh my goodness this looks so delicious! Joyhttps://www.blogger.com/profile/11577735179544499854noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-40638161095619869252017-11-28T21:04:25.399+08:002017-11-28T21:04:25.399+08:00What a simple amazing cake Awesome thank you.What a simple amazing cake Awesome thank you.Thecookandskootanoreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-68575509988384375702017-09-25T07:45:48.387+08:002017-09-25T07:45:48.387+08:00I baked it tonight. I stuck the toothpick in &...I baked it tonight. I stuck the toothpick in & it came out dry, I cooled it on the counter for 40 min & went to cut it & it was raw in the middle, after 45 min of baking. I couldn't put my baking pan in the microwave, so I carefully transferred it to a glass plate & microwaved it for several minutes, and it tastes good. It doesn't look great anymore, but it does taste good!MRShttps://www.blogger.com/profile/15617775777756626542noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-78042685075322797802017-05-03T02:39:42.687+08:002017-05-03T02:39:42.687+08:00This cake is soooo good! The combo of the egg whit...This cake is soooo good! The combo of the egg whites,the lemon,and the ricotta is just genius.<br />Also thanks for the conversion(;(;(;Faith Rushhttps://www.blogger.com/profile/12857797721641504236noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-27413763713327880812017-04-13T01:47:23.669+08:002017-04-13T01:47:23.669+08:00This cake is outstanding. I made it for Passover b...This cake is outstanding. I made it for Passover because it is flourless and it was devoured. Thank you. Even though it is perfect just like it is, next time I think I am going to make a lemon glaze drizzle to go over the nuts and powdered sugar.Anonymoushttps://www.blogger.com/profile/06025969316540610319noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-42397728703153977252017-03-16T09:58:04.768+08:002017-03-16T09:58:04.768+08:00Just made this cake for my job's cake contest....Just made this cake for my job's cake contest. It came out of the oven beautiful and it's cooling right now. Used half lemon rind and half blood orange rind, added a tablespoon of applesauce and one teaspoon of lemon juice as I thought the ricotta mixture was a bit dry. Next step will be topping it with white chocolate ganache and roasted almond slivers. Can't wait to try it. Proutzenhttps://www.blogger.com/profile/17288670308867916936noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-35797367071591274792016-09-05T17:38:34.681+08:002016-09-05T17:38:34.681+08:00Finally someone who understands that weighing is m...Finally someone who understands that weighing is much more precise than voluming. ;-) Hurray! Especially since I'm Dutch and always find it such a hassle to convert cups to grams. :-))Anonymoushttps://www.blogger.com/profile/05045052492924634392noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-75324847016893994222016-08-18T10:15:06.254+08:002016-08-18T10:15:06.254+08:00Just wondering what type of ricotta you use in thi...Just wondering what type of ricotta you use in this cake Sallyhttps://www.blogger.com/profile/00188689999619085841noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-80342158803022803932016-07-01T04:40:51.130+08:002016-07-01T04:40:51.130+08:00So pretty!! Love this idea!So pretty!! Love this idea!Eden Passantehttp://www.sugarandcharm.comnoreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-46268563061446599012016-06-20T04:54:00.929+08:002016-06-20T04:54:00.929+08:00Lovely cake, all the flavours identifiable. Used e...Lovely cake, all the flavours identifiable. Used erythritol as sugar substitute and left out the icing sugar. Only had 250 gms of ricotta so added 50gms marscapone. Delicious, but quite sweet for me so will cut down on erythritol in future. Thank you, another staple for my lchf baking.Ronnihttps://www.blogger.com/profile/00061508772752688813noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-75161643899009388032016-06-19T08:05:10.522+08:002016-06-19T08:05:10.522+08:00This cake is divine! I made for a dinner party, wh...This cake is divine! I made for a dinner party, which included a professional chef, and everyone loved it. The chef ate 2 slices! Thank u for sharing this recipe. Note: I substituted the vanilla for 1 teaspoon of vanilla extract. Will be baking again, next time with the REAL vanilla :-) Anonymoushttps://www.blogger.com/profile/03757016371463746668noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-80048172046275491262016-05-07T23:29:08.821+08:002016-05-07T23:29:08.821+08:00I've made this cake three times and it is incr...I've made this cake three times and it is incredible. The first time I found it to be a little too crumbly for my taste so the 2nd and 3rd times I added 8 oz. cream cheese and 2 additional egg yolks and I liked the consistency much better. Everyone has loved it! Today I'm going to be serving it with whipped cream and blackberries. (I also substitute erythritol for the sugar to keep it low carb). Thanks for the amazing recipe!<br />Cheriehttps://www.blogger.com/profile/14865101080901503587noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-49765881218825055702016-04-29T02:21:14.962+08:002016-04-29T02:21:14.962+08:00I made this cake for passover as a breakfast treat...I made this cake for passover as a breakfast treat and it was delish! Really lovely. Thank you!Oksanahttp://www.assweetasitgets.comnoreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-55310334280555135672016-04-17T15:46:44.210+08:002016-04-17T15:46:44.210+08:00No. I don't recommend freezing the cake.No. I don't recommend freezing the cake.Bellenoreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-35080006196309400202016-04-07T01:16:18.599+08:002016-04-07T01:16:18.599+08:00Your pictures are fabulous, makes me want to have ...Your pictures are fabulous, makes me want to have a piece of this cake NOW! Thanks for sharing the recipe.<br /><br />Question: Can this cake be frozen after it is baked?fed uphttps://www.blogger.com/profile/06584627801017513178noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-1526869667920995552016-03-28T08:59:21.109+08:002016-03-28T08:59:21.109+08:00I made it twice. First time with mistakes. I forgo...I made it twice. First time with mistakes. I forgot to split the sugar. I also tried removing the cake from the pan and then flipping the cake, by hand, to a plate. It completely broke in pieces (the effects of no gluten) on Easter Eve. The taste was very nice. The second time, I remembered to separate the sugar which I didn't find to make a big difference. I also baked it in a springform which made serving all the easier. I recommend it. The cake is a nice change from a traditional wheat flour based cake. It has a nice texture and flavor. I served it with organic strawberries and whipped cream. Will definitely keep it in my repertoire.Alexihttps://www.blogger.com/profile/11737781992979969563noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-45456937409773623782016-02-18T00:37:14.827+08:002016-02-18T00:37:14.827+08:00Should have read the comments all of the way throu...Should have read the comments all of the way through first. Cake was great but very wet. Next time I will use a bigger pan. Too much batter for an 8" std cake pan. I will try a 9" or use an 8" spring form as suggested.CKhttps://www.blogger.com/profile/04139388021721931983noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-27483904016610631662016-01-12T05:51:41.828+08:002016-01-12T05:51:41.828+08:00hi albert, Very interesting comment about the perc...hi albert, Very interesting comment about the percentage recipe system. I try to weigh everything and am slowly converting my favorite recipes from US measurements to metric but it is tedious. Anyway, found the percentage system very interesting. I will try to convert some recipes to that and see how it works. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-74640885273435852452016-01-10T10:34:18.002+08:002016-01-10T10:34:18.002+08:00A gram is a gram, whether it is packed or sifted, ...A gram is a gram, whether it is packed or sifted, so that is the most accurate way to measure the ingredients. Moreover, the metric system is the same all over the world, so we don`t need to worry about the country of origin of the recipe. In my father`s bakery the recipes were all in percentages, the flour being 100% and if no flour was used, then the main ingredient was the 100%. Both solids and liquids were by weight rather than volume. I have collected several hundred recipes over the years and meticulously converted them all to metric. Why the insistence on keeping that imperial system alive is against all logic. Thanks for saving me the time to convert to metric.Anonymoushttps://www.blogger.com/profile/17062952748909019664noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-54126343235487884852015-12-19T13:37:26.779+08:002015-12-19T13:37:26.779+08:00Thank you for this wonderful recipe - just made it...Thank you for this wonderful recipe - just made it a second time and it's always a hit!Stevehttps://www.blogger.com/profile/14274711569692577324noreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-87632079448946103992015-11-02T11:41:20.672+08:002015-11-02T11:41:20.672+08:00I made this cake couple of times now it's abso...I made this cake couple of times now it's absolutely delicious! They even taste better the next day. Thank you for the recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-89821543956194479712015-07-28T19:36:34.105+08:002015-07-28T19:36:34.105+08:00Ricotta cheese and cream cheese are not the same. ...Ricotta cheese and cream cheese are not the same. Please do not use that as substitue!Bellenoreply@blogger.comtag:blogger.com,1999:blog-9046264922348760987.post-17215111423878018862015-07-28T11:43:28.494+08:002015-07-28T11:43:28.494+08:00Since ricotta cheese is not so easily available wh...Since ricotta cheese is not so easily available where I live can I substitute it with Philadelphia cream cheese ?Anonymousnoreply@blogger.com