Ricotta Orange Pound Cake With Amaretto Strawberries

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon kosher salt

3/4 cup (1 ½ sticks) butter, room temperature (additional to grease the pan)

1 1/2 cups whole milk ricotta cheese

1 1/2 tablespoons cups sugar, plus 1

3 large eggs

1 teaspoon vanilla extract

1 orange, zested

2 tablespoons Amaretto

1 pint strawberries, hulled and quartered

Whipping cream

Equipment:

loaf pan

bowl

oven

hand mixer

frying pan

wire rack

sieve

Cooking instruction summary:

Preheat the oven to 350 F. Grease a 9 X 5 X 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 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 tooth pick 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 in a small bowl with the remaining one Tablespoon sugar. Let sit until the juices have pooled around the strawberries. Prepare whipping cream, flavoring it with vanilla and Amaretto. To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake. Add a dollop of whipped cream.

 

Step by step:


1. Preheat the oven to 350 F. Grease a 9 X 5 X 3 inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

2. 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.

3. Add the vanilla, orange zest, and Amaretto until combined.

4. Add the dry ingredients, a small amount at a time, until just incorporated.

5. Pour the mixture into the prepared pan and bake until a tooth pick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes.

6. 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.

7. Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar.

8. Let sit until the juices have pooled around the strawberries.

9. Prepare whipping cream, flavoring it with vanilla and Amaretto.

10. To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

11. Add a dollop of whipped cream.


Nutrition Information:

Quickview
438 Calories
11g Protein
31g Total Fat
27g Carbs
3% Health Score
Limit These
Calories
438k
22%

Fat
31g
48%

  Saturated Fat
18g
118%

Carbohydrates
27g
9%

  Sugar
7g
8%

Cholesterol
156mg
52%

Sodium
631mg
27%

Alcohol
1g
6%

Get Enough Of These
Protein
11g
23%

Vitamin C
36mg
45%

Selenium
22µg
32%

Vitamin A
1074IU
21%

Manganese
0.42mg
21%

Calcium
210mg
21%

Phosphorus
189mg
19%

Vitamin B2
0.24mg
14%

Folate
38µg
10%

Vitamin E
1mg
8%

Fiber
1g
8%

Zinc
1mg
8%

Vitamin B12
0.39µg
6%

Vitamin B5
0.63mg
6%

Iron
1mg
6%

Potassium
213mg
6%

Magnesium
23mg
6%

Copper
0.1mg
5%

Vitamin B6
0.1mg
5%

Vitamin D
0.71µg
5%

Vitamin K
3µg
4%

Vitamin B1
0.05mg
4%

Vitamin B3
0.56mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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