Friday, May 2, 2008

Ricotta Orange Pound Cake

This is wonderful! I made this for my co-workers, and it turned out to be a big hit. I forgot to take a picture, so I managed to snag a picture of the last two slices.
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
3 tablespoons orange juice
Fresh fruit
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 orange juice 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. Serve with fresh fruit.
Source: Bethany, master baker, from (original source Giada De Laurentiis)


bethanyjg said...

I love this cake! I'm so glad you enjoyed it! :)

Anonymous said...

I just made is delicious BUT it did not rise properly for me....but it was still extremely good anyway. Kind of a cross between a poundcake and an italian cheescake. Also, I reduced the sugar a bit and found it was just fine....most things are too sweet for me. I would definitely make it again