RICOTTA ORANGE POUND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Preheat 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 blend.
- Using a mixer, cream the butter, ricotta and granulated 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 batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.
ONE-BOWL RICOTTA OLIVE OIL POUND CAKE
This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that's deeply imbued with orange zest and olive oil.
Provided by Melissa Clark
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
- In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
- Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
- Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.
RICOTTA OLIVE OIL CAKE
Enjoy this easy-to-make Ricotta Olive Oil Cake tonight! Put together a riff on a classic Italian dessert in 15 minutes with our recipe for Ricotta Olive Oil Cake. This rich pound cake is made with ricotta cheese and lemon zest.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine flour and baking powder. Beat all remaining ingredients except eggs in large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour mixture until well blended.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove cake from pan to wire rack; cool completely.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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