This peppy, bright Orange Ricotta Poundcake is brought to you by none other than Vain Foods - makers of some of the best vanilla extracts around. Featured in this recipe is their Tonga Vanilla extracted in Orange Spirits.
Moist and tender because of the addition of ricotta with great zippy flavor thanks to fresh orange zest and incredible vanilla extract - you can't go wrong with this easy-to-make cake. Perfect with a little powdered sugar and whipped cream for your next lazy Sunday afternoon or dinner party.
Orange Ricotta Poundcake
Servings: 10 | Prep Time: 1 Hour, 30 Minutes
INGREDIENTS
1 1/2 cups Cake Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Kosher Salt
3/4 cup Unsalted Butter, softened, plus more to grease baking pan
1 1/2 cups Whole Milk Ricotta Cheese
1 1/2 cups + 1 tablespoon Granulated Sugar
3 Large Eggs
1 tablespoon Vain Tonga Vanilla Extracted in Orange Spirits
1 Orange, zested
Powdered Sugar, for dusting
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan with
butter. Set aside.
2. In a medium bowl combine the flour, baking powder, and salt. Stir
to combine.
3. 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 and orange zest
and mix until combined. Add the dry ingredients, a small amount at a
time, until just incorporated.
4. 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 55 minutes. Let the cake cool in the pan for 10
minutes then transfer to a wire rack to cool completely.
5. Using a mesh sieve, dust the cooled cake with powdered sugar.
Slice and serve.
Note: To determine if cake is done baking, use an instant-read
thermometer to take the internal temperature of the pound cake - it
should be about 200 degrees.
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