Photo: Ricotta Orange Pound Cake Recipe
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups whole-milk ricotta cheese
- 1 1/2 cups plus 1 table spoon granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 orange, zested
- 2 tablespoons amaretto Confectioners' sugar, for dusting
Directions
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.
Photograph by Gemma Comas
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By Sandee15
Boston area
on December 27, 2012
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After reading numerous reviews, I was somewhat hesitant to try the recipe. It sounded so good and was something a little different from our usual Christmas desserts so I decided to give it a try. Followed recipe exactly except using 1/2 tsp almond extract and orange juice to complete the Amaretto called for. I used a 9 1/2 by 5 1/2 pan (metal. I did have to add 10 minutes to the suggested cooking time and the result was wonderful, lightly browned on the top and moist inside. Everyone loved it and plan to make again soon.
By SqueegeM
on December 26, 2012
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I think the Confectioner's Sugar and Amaretto are two different ingredients and are supposed to be on 2 different lines right? The recipe says to incorporate Amaretto, not just dust it at the end. The Editor should fix this. Also, there is definitely an issue with the cooking time as it seems those who rave about the recipe are dividing it between pans. I don't think the person who raved about the recipe as is, is being honest. I also would try less ricotta because people are turned off by the uncooked appearance. Otherwise, it tasted delicious.
By peteschef
Cincinnati
on December 22, 2012
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I liked the finished product, but was confused by the amaretto confetioner's sugar; never heard of it but that's just one more thing I've never heard of. Didn't have a zester handy and the batter seemed a little stiff so I gave it just a splash of homestyle orange juice. smelled marvelous baking and tasted great!
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