I made the cake again last night and here's my discovery. I used a ricotta brand called "Prescious" skim milk ricotta (full fat version not availble here for some reason). It seems to be very dry--no whey pooling on the top, etc.
I baked mine at 325 for the entire time and it took about 1 hour 5 minutes. The top caramelized nicely and the texture was perfect.
Next time I'm thinking about substituting lemon extract for the vanilla & adding lemon zest.
I baked mine at 325 for the entire time and it took about 1 hour 5 minutes. The top caramelized nicely and the texture was perfect.
Next time I'm thinking about substituting lemon extract for the vanilla & adding lemon zest.