This is my favorite kind of dessert. Easy, complex, flavorful, easy, fresh, delicious, easy. Do you sense a theme with desserts that I like? I want something easy to make. It may surprise you, but people expect me to bring food to things. There are times when I really have it together and plan out what I am going to make and it is no big deal. And there are times when I realize 2 hours before I need to be somewhere that I need to bring something. Crap. When I made this Orange Ricotta Pound Cake, it was a “oh crap, I need to bring something” kind of day. I looked in my fridge, and saw that I had some ricotta that needed to be used, so I googled ricotta cake and this is what I made.
It is all that a cake should be. It is moist and flavorful, and really fresh tasting. I loved it. I had some berries leftover and I whipped some cream and it made this simple cake really elegant.
This recipe comes from the Food Network, it is a Giada recipe. I normally do not read the reviews but I did and I am grateful that I did. I was warned that this cake has a tendency to spill over in the oven. So I made a regular size loaf pan and a mini cake. The baker should get a treat right?
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks room temperature butter
1 1/2 cups whole milk ricotta cheese
1 1/2 cups plus 1 Tablespoon sugar
1 teaspoon vanilla
zest of 1 orange
2 Tablespoons Amaretto
Cream together the butter and ricotta cheese. Add the sugar and beat until light and fluffy.
Add the eggs one at at time scraping the bowl after each one is added.
Add the orange zest, vanilla, and Amaretto.
Mix the cake flour, baking powder and salt until just combined.
Pour the batter into a parchment lined loaf pan that has been coated with cooking spray. Bake in a preheated 350 degree oven for 45 to 50 minutes.
Let cool in the pan for 10 minutes. Then transfer to a cooling rack and cool completely. Dust with powdered sugar.
Slice and serve with whipped cream and fresh berries.