Website designed by Monolyth Creative Optimzed by WebiMax. Dust the pound cake with confectioners’ sugar. Star ratings help people discover my recipes online. Add the dry ingredients, a small amount at a time, until just incorporated. Stir to combine. https://www.cookingwithnonna.com/italian-cuisine/lemon-ricotta-cake.html Your email address will not be published. Omnivore. Here, lemon zest and juice have replaced the orange zest and liqueur, and the baking powder has been reduced a tad, too. Ingredients 3/4 cup (1 1/2 sticks | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan 1 1/2 cups ( 196 g) cake flour or all-purpose 2 teaspoons baking powder 1 teaspoon kosher salt 1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese … Required fields are marked *. This is a fantastic spring and summer dessert, especially when its dressed up with fresh seasonal strawberries. All Rights Reserved. Add the vanilla, orange zest and amaretto until combined. Please read my disclosure policy. **UPDATE: If you love an olive oil cake, I’ve since adapted this recipe to use olive oil in place of butter. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. 1 ½ unsalted butter (at room temperature, plus more for greasing), 1 ½ cups granulated sugar (plus 2 tablespoons), 1 pound strawberries (hulled and quartered), Lightly sweetened whipped cream (for serving), Back to Ricotta-Orange Pound Cake with Prosecco Strawberries. Add the vanilla, zest and lemon juice until combined. Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let’s make cashew cream... Beat in Like the orange and ricotta cake, this one is incredibly moist and delicious, and is a a cinch to throw together. Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. ... together! If you love this recipe, please consider giving it a star rating when you post a comment. In a bowl, whisk the cake flour, baking powder and salt. Add the dry ingredients, a small amount at a time, until just incorporated. Grease a 9- or 10 x 5 x 3-inch loaf pan (. Preheat oven to 325 degrees F. Lightly grease and flour a 7 or 8 inch spring-form pan. Slideshow: More Cake Recipes. this link is to an external site that may or may not meet accessibility guidelines. Beat the butter and sugar with a hand mixer until light and fluffy. Add the dry ingredients, a small amount at a time, until just incorporated. Tell us what you think about this recipe! This pound cake is a variation of one I made over the holidays, which called for orange zest and orange liqueur. This one’s a favorite for sure! In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes. Strawberries, sprinkled with Prosecco and a little sugar, are a pretty accompaniment to Giada De Laurentiis's wonderful, moist orange-infused cake. https://giadzy.com/recipes/ricotta-pound-cake-with-strawberries Recipes for no-knead loaves and meals to savor every slice. With the machine running, add the eggs 1 at a time. (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur.). Using a mesh sieve, dust the cooled cake with powdered sugar. 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. It’s also a one-bowl job: One-Bowl Orange-Ricotta Pound Cake (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes.