I made a gluten free cake today: a blackberry ricotta cake. The original recipe had been for a blueberry ricotta cake with normal flour. But blueberries aren’t quite in season while blackberries are.
I was so excited when the cake came out of the oven. It looked gorgeous and delicious.
Then when I took that first bite… I was disappointed.
My brother-in-law described it best, “It doesn’t know what it wants to be. It should either be cheesier and become a cheesecake, or become sweeter like a sugary cake.” It wasn’t bad. It was perfectly edible. Unfortunately, there was nothing wowing about it. A guest at the dinner table who I like to call “Mama E” liked the cake the most because it wasn’t too sweet or cloying, but I think I would have preferred that.
Oh well, back to the drawing board.