Ricotta Orange Pound Cake with Strawberries
us, our long-time friends, the Mariola’s, have a great knowledge of the
good things in life. They forwarded this recipe, along with the cake,
and we awarded it a gold medal. With strawberries available most of the
year, and especially good with summer coming up, this is a keeper.
Think Merlot, eat cake.
1 ½ cup cake flour
2 ½ tsp baking powder
1 tsp kosher salt
¾ cup unsalted butter, at room temperature, plus some to grease the pan
scant 1 ½ cup whole milk ricotta cheese
1 ½ cup sugar, plus 1 Tablespoon
3 large eggs
1 tsp vanilla extract
Zest from 1 orange, which will probably stick to the beaters, so scrape back into the mixture
½ tsp almond extract (or 2 Tbsp Amaretto)
1 pint strawberries, hulled and quartered
Oven to 350 degrees (if using a dark pan, reduce temperature to 325 degrees). Grease a 9 by 5 inch loaf pan with butter.
In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
an electric mixer, cream together the butter, ricotta and 1 ½ cup 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 almond extract
until combined. Add the dry ingredients, a small amount at a time,
until just incorporated. Pour mixture into pan, bake about 45-50
minutes, or until toothpick tests clean and cake begins to pull from
the sides of the pan. Let cool in pan 10 minutes, then transfer to a
wire rack to cool completely.
While baking, place strawberries and 1 tablespoon sugar in bowl. The berries will begin to juice.
To serve, slice the cake and serve topped with a spoonful of strawberries and juice.