Orange Ricotta Pound Cake

This recipe and I were meant to be. It really is just that simple.

Many things brought us together. First of all, when you see a recipe pop up over and over again on Tastespotting or Foodgawker, you know that it's going to be good because good recipes have ways of migrating and finding their ways into the homes and hearts of people.
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.

This cake has a looser and larger crumb than most pound cakes I've tried before, probably due to the use of ricotta but it's extremely moist and full of flavor. I didn't have Amaretto, so I used almond extract instead which gave it this unbelievably delicious scent! I served this cake with some macerated strawberries but I can imagine it being heavenly with some lightly sweetened whipped cream!

Orange Ricotta Pound Cake

Yields: 1 loaf, 6 - 8 servings

Original recipe here.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-orange-pound-cake-with-strawberries-recipe/index.html

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!

Orange trifle with Grand Marnier Cream

My mom absolutely adores Tiramisu, so as a mother daughter project we decided to take on this trifle for our Thanksgiving dinner. It has all of the essential elements of a tiramisu, except exchanges the coffee flavor for a fresh orange flavor, which makes it absolutely perfect for spring or summer (although it's just as delicious at all other times of the year). It's decadent yet light at the same time, and unbelievably delicious at all times - and super easy considering you don't have to slave over your stand-up mixer or oven!

Orange Trifle with Grand Marnier Cream (courtesy  of Sunset Magazine):

Yields: Enough for 8 - 10 

Ingredients:

10 - 12 medium sized oranges (check that they are sweet)

1/2 cup and 1 tbsp. Grand Marnier (keep separate)

12 oz. Marscarpone cheese

3/4 cup whipping cream

1 cup orange marmalade

2 loaves of pound cake, sliced into 1/2 in. slices (I recommend Sara Lee)

Zest 5 oranges using a microplane, set aside. Next, peel the oranges, removing as much white piff as you can. Segment the oranges by slicing in between the membranes on each side and gently pulling the segments out. Squeeze the juice from the membranes into a strainer. Repeat this process until you have about 4 cups of orange slices and 1/2 cup of orange juice. Keep separate. 

Add the zest and 1/2 cup of liqueur to the orange juice. Set aside.

In a stand mixer, whip the marscarpone and cream until stiff peaks form (caution: do not overbeat or else you will end up with butter). Once you have stiff peaks, fold in 3/4 cup of the marmalade.

Next, take your trifle bowl, and layer the bottom with the slices of pound cake. Use a pastry brush to soak the cake with 1/4 cup of the liqueur mixture. Then layer 1/3 of the marmalade cream and spread evenly. Arrange 1 cup of the orange segments and repeat until you are out of ingredients. You should end with the marmalade cream on the top and the last cup of orange segments for decoration. 

In a microwave safe bowl, combine the last 1/4 cup of marmalade with the remaining 1 tbsp. of liqueur. Microwave until the marmalade is melted, about 30-60 seconds. Brush the mixture over the orange slices. Chill in the refrigerator until ready to serve.