Ricotta Orange Pound Cake with Strawberries

Ricotta is becoming one of my most favorite ingredients in recipes! It's commonly known for being used in lasagna and cannoli recipes. But it can also be used in cookie and cake recipes.

If you are planning to attend the Crossroads Bible Church women's retreat April 23, 2010 weekend, make sure to sign up for my cooking workshop. I will be demonstrating how to make home made ricotta! Space is limited so register ASAP.

I have recently discovered a new recipe that uses ricotta! It is a pound cake that comes out very moist and delicious! Ricotta in baked goods acts very much like sour cream or cream cheese does. This is a great recipe for any occasion. I like to double the recipe so I can slice up the pound cake and freeze them in individual portions so I always have something special on hand for company. I hope you enjoy it too!

Ricotta Orange Pound Cake with Strawberries
by Giada De Laurentiis, 2007

1 1/2 cups cake flour
2 1/2 tspn baking powder
1/2 tspn salt
3/4 cup (1 1/2 sticks) butter, room temp, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese (can be purchased)
1 1/2 cups sugar, plus 1 Tbspn
3 large eggs
1 tspn vanilla extract
1 orange, zested
2 Tablespoon Amaretto (optional)
Powdered sugar for dusting
1 pint strawberries, hulled and quartered

Preheat oven to 350 degrees 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 1 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 to 50 minutes. Let the cake cool in the pan for 10 minutes 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 1 tablespoon 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.

Happy Easter!

Laura