Ricotta orange Pound Cake

I made this ricotta orange pound cake for my Dad for father’s day.  It’s a deliciously rich buttery cake.  The orange zest is a key ingredient, so don’t forget it.  Otherwise your husband will have to take you back to the grocery store, and then a nice man will ask if you really did just go into the market to buy one orange.  And then you’ll have to explain what it’s for.  But the nice man will get a big kick out of the whole scene and laugh at you.  So I guess it’s okay to forget the orange, just as long as you get one in the end.

Orange Ricotta Pound Cake with Vanilla Ice Cream and Strawberries

This recipe is from Giada’s Kitchen: New Italian Favorites cookbook.  It’s loaded with great recipes, but this one is a favorite.

Ricotta Orange Pound Cake

  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more to grease the pan
  • 1/2 cups sugar, plus more for the pan and strawberries
  • 1 1/2 cups whole milk ricotta
  • 3 large eggs
  • 1 teaspoon Mexican vanilla extract
  • zest of 1 orange
  • 2 tablespoons Amaretto
  • 1 pint strawberries, hulled and quartered

Preheat the oven to 350°.  Butter the sides and bottom of a 9″ x 5″ x 3″ loaf pan.  I think I will sprinkle a little bit of sugar on the sides and bottom next time as well.

On a piece of parchment, combine flour, baking powder and salt.  Stir to combine.

Using a stand mixer fitted with a paddle, cream together the butter and 1 1/2 cups sugar until light and fluffy, about 2 minutes.  Add the ricotta and mix for another minute.  Add eggs, one at a time, beating until incorporated.  Add vanilla, orange zest and Amaretto and mix until combined.  Add dry ingredients directly from the parchment paper in thirds, mix until just combined.

Pour the batter into the prepared loaf pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 50 minutes.  Trust me on this step.  Even if it’s nice and browned on the top and looks done, doesn’t mean it is.

Let the cake cool for a bit in the pan and the turn out onto a wire rack to cool completely.

Meanwhile, place the strawberries in a small bowl and sprinkle with 1 tablespoon of sugar.  Toss to combine, then set aside until the strawberries have released some of their juices.

To serve, slice the cake and serve topped with a spoonful of strawberries.  I made some Tahitian vanilla ice cream to accompany the cake as well, all thanks to Tim.  He made a trip to Bora Bora and brought back amazing Tahitian vanilla, but that’s for another post:)