One Bowl Ricotta Olive Oil 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.

RICOTTA ORANGE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Using a mixer, cream the butter, ricotta and granulated 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 batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

RICOTTA OLIVE OIL CAKE

Steps:

• Heat oven to 325°F.
• Combine flour and baking powder. Beat all remaining ingredients except eggs in large bowl with mixer until blended.
• Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour mixture until well blended.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove cake from pan to wire rack; cool completely.