Ricotta-Orange Pound Cake
You can never have too many side dish recipes, so give Ricotta-Orange Pound Cake a try. One serving contains 457 calories, 8g of protein, and 24g of fat. For 77 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have grand marnier, unsalted butter, ricotta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Merry Gourmet. From preparation to the plate, this recipe takes approximately 50 minutes. 15 people were impressed by this recipe. With a spoonacular score of 18%, this dish is not so tremendous. Try Orange Ricotta Pound Cake, Ricottan Orange Pound Cake, and Orange Ricotta Pound Cake with Strawberries for similar recipes.
Servings: 8
Cooking duration: 50 minutes
Ingredients:
2-1/2 teaspoons baking powder
1-1/2 cups (145 grams) cake flour
3 large eggs
1 tablespoon Grand Marnier
1-1/2 cups (300 grams) granulated sugar
1 teaspoon kosher salt
1 tablespoon finely grated orange zest
1-1/2 cups ricotta cheese
1-1/2 sticks (170 grams) unsalted butter, room temperature
1 teaspoon vanilla paste
Equipment:
stand mixer
cake form
whisk
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees, with the oven rack in the middle position. Butter and flour a deep 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer, beat together the butter, ricotta, and sugar on medium-high speed until smooth. Beat in the eggs, one at a time, until just incorporated. Beat in the Grand Marnier, vanilla paste, and orange zest. Add the dry ingredients in three batches, beating on medium after each addition, just until incorporated. Give the batter a final stir by hand. Pour batter into prepared cake pan and bake for 50 minutes, until a toothpick inserted in the center comes out a few crumbs. Transfer to a rack to cool for 20 minutes, and then invert cake out of pan to cool completely. Dust the pound cake with confectioners sugar.
Step by step:
1. Preheat oven to 350 degrees, with the oven rack in the middle position. Butter and flour a deep 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer, beat together the butter, ricotta, and sugar on medium-high speed until smooth. Beat in the eggs, one at a time, until just incorporated. Beat in the Grand Marnier, vanilla paste, and orange zest.
2. Add the dry ingredients in three batches, beating on medium after each addition, just until incorporated. Give the batter a final stir by hand.
3. Pour batter into prepared cake pan and bake for 50 minutes, until a toothpick inserted in the center comes out a few crumbs.
4. Transfer to a rack to cool for 20 minutes, and then invert cake out of pan to cool completely. Dust the pound cake with confectioners sugar.
Nutrition Information:
covered percent of daily need
