Olive Oil And Ricotta Pound Cake Recipes

RICOTTA OLIVE OIL CAKE RECIPE WITH LEMON AND ALMONDS

Steps:

• Preheat oven to 350°.
• In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined.
• Next, add in one egg at a time and they are completely mixed in.
• In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed.
• Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined.
• Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.
• Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.

MINI OLIVE OIL AND RICOTTA POUND CAKES WITH CHOCOLATE COVERED ORANGE PEEL

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-cup mini loaf pan with 1 tablespoon of the butter.
• Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the remaining 1/4 cup butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate large bowl with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, another 3 minutes. Drop the eggs into the mix session one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
• Pour the batter into the mini loaf pans and bake for 40 to 50 minutes. Insert toothpicks into the pound cakes to see if it pulls out clean.
• Allow the cakes to cool in the pans for about 10 minutes, and then transfer to a wire rack to cool fully.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE

Steps:

• Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
• In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
• Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
• Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.

OLIVE OIL AND RICOTTA POUND CAKE

Steps:

• Whisk together flour, baking powder, and salt in a bowl. Set aside.
• Beat butter, ricotta cheese, sugar, olive oil, orange zest, and vanilla bean with an electric mixer. (There will be some lumps, not to worry.)
• Add dry ingredients and beat until light, about 3 minutes.
• Add eggs one at a time, beating well after each addition.
• Cut the chocolate bar into small chunks. Fold in chocolate. I like to reserve a little to add to the top. I think that it looks pretty.
• Pour batter into two loaf pans, (mine came from Sur la Table) and sprinkle with the reserved chocolate.
• Bake in a preheated 350 degree oven for 40 to 45 minutes. You can make this into 8 mini loaves, or one large loaf. The baking time will differ, so keep your eyes on it.