Ricotta Orange Pound Cake with Strawberries

4.5(313)

by Giada De Laurentiis·published 2015-05-24

ItalianDessert

Servings

(6–8)

Total time

—

Calories / serving

541 kcal

Ingredients (12)

serves

1 1/2 cups cake flourcake-flour
2 1/2 teaspoons baking powderbaking-powder
1 teaspoon kosher saltsalt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking panbutter
1 1/2 cups whole milk ricotta cheesemilk
1 1/2 cups sugar, plus 1 tablespoonsugar
3 large eggsegg
1 teaspoon vanilla extractvanilla-extract
1 orange, zestedorange
2 tablespoons Amarettoamaretto
Powdered sugar, for dustingsugar
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremesstrawberry

Instructions (4 steps)

01Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
02Using 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.

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Not rich — missing servings, total time, or calories.