Ricotta orange pound cake with strawberries
- 1 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 3/4 cup (1 1/2 sticks) butter, room tempirature
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar, plus 1 tbs
- 3 large eggs
- 1 tsp vanilla extract
- 1 orange zested
- 2 tbs Amaretto
- powdered sugar for dusting
- 1 pint strawberries, hulled and qartered or 3 oranges, cut into supremes
Preparation time 10mins
Cooking time 55mins
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 combine.
Using 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 sive, dust the cooled cake with powdered sugar.
Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tbs sugar. Let sit until the juices have pooled around the strawberries.
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.