Ricotta Orange Pound Cake With Strawberries Recipes
RICOTTA ORANGE POUND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 6-8 servings
Number Of Ingredients 10
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
Make and share this Ricotta Orange Pound Cake recipe from Food.com.
Provided by chef 998002
Categories Dessert
Time 1h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 527.8, Fat 25.5, SaturatedFat 15.4, Cholesterol 148.6, Sodium 520, Carbohydrate 66.2, Fiber 1.6, Sugar 43.1, Protein 10.2
RICOTTA POUND CAKE WITH STRAWBERRIES
This is a fantastic spring and summer dessert, especially when its dressed up with fresh seasonal strawberries. The ricotta adds a really moist and almost creamy texture to the cake, and the addition of orange zest and a splash of amaretto give it a lot of beautiful and subtle flavor. This one's a favorite for sure!
Provided by Giada De Laurentiis
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 8, Calories 530
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.
RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES
This is a beautiful spring dessert and I usually make it for Mother's Day.
Provided by smobrien
Categories Desserts
Time 30m
Yield 1
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease a 9x5x3-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 one 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 45-50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh seive, dust the cooled cake with powdered sugar. Meanwhile, place the strawberries in a small bowl with the remaining 1 Tablespoon sugar.
Nutrition Facts : Calories 7986 calories, Fat 111.244009989349 g, Carbohydrate 1551.01295810676 g, Cholesterol 3286.8900000967 mg, Fiber 26.7428062240937 g, Protein 198.839976019025 g, SaturatedFat 42.4454173111811 g, ServingSize 1 1 recipe (3220g), Sodium 3604.9820373626 mg, Sugar 1524.27015188266 g, TransFat 16.4383819835529 g
RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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- Preheat the oven to 350 degrees F. Grease a 9x5x3″ loaf pan (or a bundt 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 one at a time. Add the vanilla, orange zest, and Amaretto (or almond extract) until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
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