I came across this recipe at bleeding espresso which is a fun and interesting blog. Here's the "About" for you of bleeding espresso:
Michelle Fabio, an American writer and attorney leaves the Anthracite Coal Region of Pennsylvania for her family's ancestral village in Calabria, Italy, falls in love, adopts two dogs and two kids (baby goats), tends to chicken, rabbits, ducks, and a growing garden, writes to her heart's content, and begins bleeding espresso. No, really.
This pound cake took forever to bake. It rose up in the pan and somebody (I'm claiming the 5th) opened the oven door and the cake went pffffffft! I was able to cut two very nice slices from each end of the cake but the middle sunk and ended up being only a couple inches high, very dense and not pretty at all.
I hate it when that happens.
This cake tasted absolutely wonderful, but I wasn't pleased with the texture. I'm thinking I might take what is left and try making a bread pudding (pound cake pudding?) with it. When I make it again, I won't open the oven door until it's almost done and I'll use a ricotta that is a little more wet. This batch was rather dry, which might have had something to do with it.
Whether you make your own ricotta or use store-bought, I'd love to hear if you try this recipe and how it turned out!
Oh, I hate that! I wonder why it fell? Well, the photograph is beautiful!!
ReplyDeleteI'm very sympathetic. A few weeks back I made an orange chiffon cake that I've done for years. It fell on me and I let a few ungrandmotherly words pass my lips. I still don't know why it happened. The pieces you were able to photograph are beautiful.
ReplyDeleteI hate that, too :( But it does look moist and delicious if that's any consolation! Yummy :D
ReplyDeleteI have had this happen too! How frustrating! It sounds great though. I would love to try some.
ReplyDeleteFalling cakes make me angry. The picture looks great though.
ReplyDeleteSorry it fell :( I've never had that happen to this cake, but I did have it happen to a chocolate cake I bake *all the time*. I always thought it was the fault of some not so great baking powder/soda...or yeah, I could also be guilty of premature oven-opening ;)
ReplyDeleteI hate when that happens, it looks like it would taste great
ReplyDeleteOh no! That happens to me sometimes with banana bread too but it never sinks that far. Bummer but the silver lining second dish out of the "scraps" is a fine idea :-) I can not wait to move so I can start making all of this!!!
ReplyDeleteWell...it looked delicious. No one would have ever known if you hadn't told them/us. Let us know how the bread pudding turns out... I bet it would be great with pound cake.
ReplyDeleteAnd your photographs lately? WOW! so pretty. I love the plate.
I'm sorry that the cake fell and wasn't quite as perfect as you wanted it, although the two slices on your gorgeous photo do look quite delicious!
ReplyDeleteAny cake with ricotta in the title, has my name on it!
ReplyDeleteI love this cake.
Oh, I feel your pain, hate when that happens. Makes all the successes more happy I always tell myself anyway!
ReplyDeleteI am more than happy to take sunken cakes such as this off your hands! Nevertheless, this recipe sounds so scrumptious. But I'm an inveterate oven-door-opener; I may have to wait until another brave soul figures out how to keep it from falling!
ReplyDeleteToo bad this did not turn out. Eeks I open my oven door all the time, so I should break that habit!
ReplyDeleteLooks delicious to me. I wish I had some here now.
ReplyDeleteKaren, I have literally made this cake over 10 times, I even did a post on it too. Each time I had to watch the baking time, but I can truely say we love it here. Wish I had a piece with my coffee right now!
ReplyDeleteEven if it fell-this still looks delicious and I would totally eat it with some fresh berries and whipped cream :)
ReplyDeleteThis sounds so good - with fresh berries or vanilla ice cream it sounds like a piece of heaven!
ReplyDelete