Ricotta orange pound cake with amaretto strawberries
Ricotta Orange Pound Cake with Amaretto Strawberries takes 45 minutes to make, providing 11% of your daily vitamins and minerals. It is a delicious dessert option perfect for entertaining.
Ingredients
cake flour
187.5 g
baking powder
2.5 tsps
kosher salt
1 tsp
butter
170.25 g
ricotta salata
372 g
sugar
1.5 Tbsps
free range eggs
3 large
vanilla extract
1 tsp
orange zest
1
amaretto
2 Tbsps
strawberries
1.32 pts
whipping cream
8 servings
Method
- Preheat the oven to 350 F. Grease a 9 X 5 X 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 one 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 tooth pick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes.
- Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
- Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar.
- Let sit until the juices have pooled around the strawberries.
- Prepare whipping cream, flavoring it with vanilla and Amaretto.
- To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
- Add a dollop of whipped cream.
Nutrition:
438 kcal
Carbs
27 g
Fat
31 g
Protein
11 g
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