Ricotta Orange Pound Cake with Strawberries
Giada De Laurentis/Food Network
Ricotta and Orange pair really well in this quick bread.
Of course, I used fresh strawberries from the Farmers Market. Enjoy!!
1 ½ cups cake flour
2 ½ tsp. baking powder
1 tsp kosher salt
¾ cup (1 ½ sticks) butter, room temp, plus more to grease the baking pan
1 ½ cups whole milk ricotta cheese
1 ½ cups sugar, plus 1 Tbsp.
3 large eggs
1 tsp. vanilla extract
1 orange, zested
2 Tbsp. Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered, or 3 oranges cut into supremes
Preheat the oven to 350° F. Grease a 9x5x3-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 one 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 45-50 minutes. Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Meanwhile, place the strawberries (or oranges, if you prefer) in a small bowl with the remaining 1 Tbsp. 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.