Ricotta Orange Pound Cake (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan |
1 1/2 cups cake flour |
2 1/2 teaspoons baking powder |
1 teaspoon kosher salt |
1 1/2 cups whole-milk ricotta cheese |
1 1/2 cups plus 1 table spoon granulated sugar |
3 large eggs |
1 teaspoon pure vanilla extract |
1 orange, zested |
2 tablespoons amaretto confectioners' sugar, for dusting |
Directions:
1. Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
2. Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 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.
3. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.
4. Photograph by Gemma Comas
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