Orange Ricotta Pound Cake with Strawberries
The recipe Orange Ricotta Pound Cake with Strawberries can be made in approximately 45 minutes. This recipe serves 30 and costs 37 cents per serving. One serving contains 139 calories, 3g of protein, and 7g of fat. 10 people were glad they tried this recipe. This recipe from Gimme Some Oven requires sugar, strawberries, orange zest, and ricotta cheese. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Ricottan Orange Pound Cake With Amaretto Strawberries, Orange Ricotta Pound Cake, and Ricottan Orange Pound Cake.
Servings: 30
Ingredients:
2 Tbsp. Amaretto (or 1 tsp. almond extract)
3 tsp. baking powder
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/2 cups cake flour (not all-purpose)
3 large eggs
1 orange, zested
1 1/2 cups ricotta cheese (whole milk or low fat)
1 tsp. salt
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
1 1/2 cups sugar, plus 1 tablespoon
1 tsp. vanilla extract
Equipment:
hand mixer
kugelhopf pan
loaf pan
bowl
oven
toothpicks
frying pan
wire rack
sieve
Cooking instruction summary:
Preheat the oven to 350 degrees F. Grease a 9x5x3" loaf pan (or a bundt 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 one at a time. Add the vanilla, orange zest, and Amaretto (or almond extract) 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.Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
Step by step:
1. Preheat the oven to 350 degrees F. Grease a 9x5x3" loaf pan (or a bundt 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 one at a time.
2. Add the vanilla, orange zest, and Amaretto (or almond extract) until combined.
3. Add the dry ingredients, a small amount at a time, until just incorporated.
4. 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.
5. 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.Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar.
6. Let sit until the juices have pooled around the strawberries.To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
Nutrition Information:
covered percent of daily need
