Orange Ricotta Pound Cake
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This pound cake is surprisingly quick and easy to make, perfect for both everyday and festive tea parties. It also makes a wonderful gift for loved ones. Giada suggests placing the finished cake in a pan, dusting it with powdered sugar, and tying it with a ribbon. Your friends will be delighted to receive such a delicious gift, as the whole-milk ricotta added to the batter makes the cake moist and soft, full of creamy citrus flavor with hints of almond from the Amaretto liqueur.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165g unsalted butter, room temperature, plus extra for greasing the pan
- 1.5 cups cake flour
- 2.5 tsp baking powder
- 1 teaspoon of salt
- 1.5 cups whole milk ricotta
- 1.5 tbsp. + 1 tbsp. sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- 2 tbsp Amaretto
- Powdered sugar, for dusting
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Recipes with similar ingredients: cake flour, Orange zest, Amaretto liqueur, vanilla extract, ricotta cheese, eggs
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease a 9 x 5 x 3-inch loaf pan with butter. In a medium bowl, whisk together the flour, baking powder, and salt.
- Using a mixer, beat the butter, ricotta, and sugar until fluffy, about 3 minutes. With the mixer running, add the eggs one at a time. Add the vanilla extract, orange zest, and Amaretto. Fold in the dry ingredients, a little at a time, and knead the dough.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean and the cake pulls away from the sides of the pan, 45-50 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. To seal, return the cake to the pan and dust with powdered sugar.
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