Ricotta Orange Pound Cake with Strawberries Recipe

Name: Ricotta Orange Pound Cake with Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 2 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan; 1 1/2 cups whole-milk ricotta cheese; 1 1/2 cups plus 1 tablespoon granulated sugar; 3 large eggs; 1 teaspoon pure vanilla extract; Zest of 1 orange; 2 tablespoons Amaretto; Confectioners sugar, for dusting; 1 pint strawberries, hulled and quartered

Servings: persons

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 tablespoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 orange
2 tablespoons Amaretto
Confectioners sugar, for dusting
1 pint strawberries, hulled and quartered

1
Preheat the oven to 350F.
2
Grease a 9 x 5 x 3-inch loaf pan with butter.
3
In a medium bowl, combine the flour, baking powder, and salt.
4
Stir to combine.
5
Using an electric mixer, cream together the butter, ricotta, and the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes.
6
Add the eggs one at a time, beating until each is incorporated before adding the next.
7
Add the vanilla, orange zest, and Amaretto and mix until combined.
8
Add the dry ingredients, a small amount at a time, beating just until incorporated.
9
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, 45 to 50 minutes.
10
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11
Using a sieve, dust the cooled cake with confectioners sugar.
12
Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon of granulated sugar.
13
Toss to combine, then set aside until the strawberries have released some of their juices.
14
To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.

1038

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups cake flour, 2 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan, and more.

Yes, Ricotta Orange Pound Cake with Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Orange Pound Cake with Strawberries

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