Friday, November 7, 2008

Ricotta Orange Pound Cake with Strawberries

Cook Time: 45 min
Level: Intermediate
Yield: 6 to 8 servings


* 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
* 2 tablespoons Amaretto
* Powdered sugar, for dusting
* 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes


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

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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