Recipe courtesy of Nadia G
Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered Orange Peel
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 468
- Total Fat
- 27
- Saturated Fat
- 11
- Carbohydrates
- 47
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 10
- Cholesterol
- 103
- Sodium
- 329
- Total: 1 hr 55 min
- Prep: 20 min
- Inactive: 45 min
- Cook: 50 min
Ingredients
1/4 cup plus 1 tablespoon unsalted butter, room temperature
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups whole-milk ricotta cheese, room temperature
1 1/4 cups organic cane sugar
1/3 cup plus 1 tablespoon Italian extra-virgin olive oil
Zest of 1 orange
1 vanilla bean, scraped
3 eggs
One 3.2-ounce orange peel flavored chocolate bar, chopped
Directions
Special equipment:
8-cup mini loaf pan- Preheat the oven to 350 degrees F. Butter an 8-cup mini loaf pan with 1 tablespoon of the butter.
- Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the remaining 1/4 cup butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate large bowl with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, another 3 minutes. Drop the eggs into the mix session one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
- Pour the batter into the mini loaf pans and bake for 40 to 50 minutes. Insert toothpicks into the pound cakes to see if it pulls out clean.
- Allow the cakes to cool in the pans for about 10 minutes, and then transfer to a wire rack to cool fully.