Second of all, this recipe is from Giada de Laurentiis and from my past history with this lovely lady, she can really do no wrong. Third of all, it's pound cake. We here (my family & I) sure do love our pound cake. Throw in some ricotta and bright citrusy flavor? Man, that's a done deal.
Orange Ricotta Pound Cake
Yields: 1 loaf, 6 - 8 servings
Original recipe here.
1 1/2 cups cake flour
3 tsp. baking powder
1 tsp. salt
3/4 cup or 1 1/2 sticks butter, room temperature
1 1/2 cups ricotta cheese
1 1/2 cups + 1 tbsn. sugar
3 large eggs
1 tsp. vanilla
1 orange, zested
2 tbsn. Amaretto (or 1 tsp. almond extract)
Powdered sugar, for dusting (optional)
1 pint strawberries, hulled and quartered
Preheat oven to 350 F. Grease a 9x5x3 inch loaf pan with butter, set aside. In a medium bowl, combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer, cream together the butter, ricotta and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Then add the eggs, one at a time. Next, 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.
Pour the mixture into a 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. Dust with powdered sugar, if desired. Meanwhile, place the strawberries and remaining 1 tbsn. sugar. Let sit until the juices have pooled around the strawberries. Serve with a slice of cake and enjoy!