Calling bakers for cake advice.

[Ch3wylemon]

Especially if you know about Italian Lemon and cheese cakes. I've just made this recipe for lemon Bundt cake which contains cottage cheese and semolina.

www.bbcgoodfood.com/recipes/lemon-bundt-cake

It's tasty, but the cottage cheese has stayed lumpy and is chewy. It's not unpleasant, just a bit unexpected.

I'm wondering if I should have blended the cottage cheese before I used it or if it would be better to use ricotta? I'm fairly sure I've seen Italian cake recipes before with ricotta in.

What do you think?

I’ve only ever used ricotta when a cake recipe has called for cream cheese. I would not have thought to use cottage cheese.

Its good to try new ideas but personally I would only use ricotta.

Is that your photo? It looks lovely.

It does taste good - it's just the texture that's not quite right. I think like you I've seen similar cakes before made with ricotta so the cottage cheese does seem a strange choice.