Baking Substitution Conundrum: Can Part-Skim Ricotta Replace Full-Fat in Upside-Down Cake? A popular recipe from Smitten Kitchen, the Blood Orange Almond and Ricotta Cake, has sparked a question among home bakers. When faced with a grocery store shortage of full-fat ricotta, can part-skim ricotta be used as a substitute? The cake's signature creaminess and moisture rely heavily on the full-fat version, but part-skim ricotta may offer a similar consistency. However, the difference in fat content could affect the final product's texture and flavor. In this dilemma, bakers are seeking alternatives to ensure their cake turns out as intended.
Hi all! I’m making this delicious orange upside down cake from Smitten Kitchen which calls for ricotta cheese. My grocery store was out of full-fat ricotta and only had the “part skim” type. Is that ok? Is there anything I can sub in or out in the recipe to make sure the creaminess and moisture is still there? Thank you so much ! Recipe: https://smittenkitchen.com/2016/01/blood-orange-almond-and-ricotta-cake/ submitted by /u/Born_Formal379 [link] [comments]
