Olive Oil and Ricotta Pound Cake

By therman

Nadia G

Ingredients

• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup room temperature butter
• 1 1/2 cups whole milk ricotta cheese (15 ounce container)
• 1 1/4 cups sugar
• 1/3 cup extra virgin olive oil
• Zest from one orange
• 1 vanilla bean, seeded and scraped
• 3 eggs
• 1 (3.5-ounce) dark chocolate bar

Preparation

Step 1

Whisk together flour, baking powder, and salt in a bowl. Set aside. Beat butter, ricotta cheese, sugar, olive oil, orange zest, and vanilla bean with an electric mixer. (There will be some lumps, not to worry.) Add dry ingredients and beat until light, about 3 minutes. Add the eggs one at a time, beating well after each addition. Cut the chocolate bar into small chunks. Fold in chocolate. I like to reserve a little to add to the top. I think that it looks pretty. Pour batter into two loaf pans, (mine came from King Arthur Flour) and sprinkle with the reserved chocolate. Bake in a preheated 350 degree oven for 40 to 45 minutes. You can make this into 8 mini loaves, or one large loaf. The baking time will differ, so keep your eyes on it. Cool on a rack for 10 minutes, then remove from the pans and cool completely.