We are moved into our house and have internet! The movers came several days late (they said Thursday-Saturday; they came Tuesday) and everything in our house needed fixing (water heater, AC, plumbing) but we live here now with internet. Quick post because I want to find my math and start doing it again (amazing how much I can miss math).
For Christmas my in-laws gave me a copy of the Moosewood Cookbook (note: that’s an amazon affiliate link, which means if you buy from that link I get money hopefully maybe). IT’S AMAZING. I never follow recipes nor use cookbooks, but that statement is no longer true because I loooooove this cookbook. No fancy pictures, and ingredients like “2 or 3 large eggs.” I’m not into measuring precisely (yes this is a baking blog) so I like the give-and-take. Also every single thing I’ve made so far from this cookbook is incredible. You should go buy it. Or give it to someone you love.
Anyways, this cake. You beat things in a bowl, then pour into a pan and bake. EASIEST RECIPE.
First, butter and flour a pan. I used to use a little square of paper towel and put butter on it to wipe across a pan, but then I baked with a friend who just used his (clean) fingers to spread a pat of butter around. It’s actually much easier. Or you can leave the butter in stick form, unwrap the top like a popsicle, and just spread that around- also easy.
Then you throw all your ingredients into a bowl. I didn’t have almond extract so skipped it. Do not skip salt!
Use a mixer, food processor, or lots of arm strength and beat til smooth (I used my KitchenAid, also a gift from in-laws).
Pour the batter into your pan, and bake it for just under an hour.
Moosewood Ricotta Cake (adapted lazily from the Moosewood cookbook which you should buy) [I’ll post this recipe because it’s amazing and a good introduction to how great the recipes are, but I’ll likely refrain from posting any more from the cookbook]
2 15-oz containers of ricotta
2/3 c sugar
1/3 c flour
1 TB vanilla extract
1/2 tsp salt
Preheat oven to 350, and butter and flour a spingform pan (or a regular cake pan would be fine too, just not as pretty)
Grate the rind from the lemon, and then juice the lemon. Put all ingredients into a bowl and mix them until smooth.
Bake in the pan for 50 minutes. Serve cold (so chill it in the fridge). It just gets tastier the more you let it sit.