Ricotta Orange Pound Cake with Strawberries

Giada- Everyday Italian recipe

Ricotta Orange Pound Cake with Strawberries
Ricotta Orange Pound Cake with Strawberries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    cup cake flour

  • 2 1/2

    tsp baking powder

  • 1

    tsp salt

  • 3/4

    cup butter

  • 1 1/2

    cup whole milk ricotta cheese

  • 1 1/2

    cup sugar + 1 Tbsp sugar

  • 3

    large eggs

  • 1

    tsp vanilla extract

  • 1

    orange zested

  • 2

    Tbsp amaretto

  • powder sugar for dusting top

  • 1

    pint strawberries,hulled

Directions

Preheat oven to 350 degrees. Grease bundt pan with butter. In medium bowl, combine flour, baking powder, and salt. Combine. Using electric mixer, cream together butter, ricotta and sugar until light and fluffy (3 minutes). Add eggs 1 at a time while mixer is on. Add vanilla, orange zest, and amaretto. Mix until combined. Add dry ingredients a little at a time until completely combined. Pour into prepared pan. Bake for 45-50 minutes. Let cool for 10 minutes then transfer to wire rack. Dust with powdered sugar (through mesh sieve). Quarter the hulled strawberries and add 1 Tbsp sugar. Mix together then let sit in refrigerator. Pour strawberries on top of sliced pound cake.

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