Saturday, April 16, 2011

Orange Ricotta Pound Cake

Serve alone or with orange segments or strawberries. Macerate the strawberries or orange supremes in a small bowl with a tablespoon of sugar and let sit until the juices pool around the fruit.

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 T
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 T Amaretto
powdered sugar, for dusting

Preparing the cake:
Preheat the oven to 350 degrees F. Grease a 9-inch by 5-inch by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Serves 6 to 8


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