Ricotta Orange Pound Cake With Strawberries Recipes

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 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 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.
• 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.

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350°F. Grease a 9 x 5 x 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 the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla, orange zest, and Amaretto and mix until combined. Add the dry ingredients, a small amount at a time, beating just until 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, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Using a sieve, dust the cooled cake with confectioners' sugar.
• Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon of granulated sugar. Toss to combine, then set aside until the strawberries have released some of their juices.
• To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.