Preheat oven to 325 degrees F. Lightly grease and flour a 7 or 8 inch spring-form pan. Omnivore. With the machine running, add the eggs 1 at a time. Using a mixer, cream the butter, ricotta and granulated sugar until blended, about 3 minutes — I never really go over three minutes, and it’s ok if there are some visible pieces of butter. )**, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. This is a fantastic spring and summer dessert, especially when its dressed up with fresh seasonal strawberries. Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. A slow cooker can can take your comfort food to the next level. Your email address will not be published. All Rights Reserved. Add the vanilla, orange zest and amaretto until combined. In other words, the batter will not look entirely smooth (see photo). We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. this link is to an external site that may or may not meet accessibility guidelines. ), ** UPDATE: If you love an olive oil cake, I’ve since adapted this recipe to use olive oil in place of butter. In a bowl, whisk the cake flour, baking powder and salt. Vegetable lover. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Please read my disclosure policy. Add the dry ingredients, a small amount at a time, until just incorporated. Beat in Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth. Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Design by Purr | Support by Foodie Digital. © 2020 Giada De Laurentiis. Add the dry ingredients, a small amount at a time, until just incorporated. **UPDATE: If you love an olive oil cake, I’ve since adapted this recipe to use olive oil in place of butter. … Friendly reminder: you can mix your dough now, and, A butternut squash arrived in the farm share last, Preheat the oven to 350ºF. Looking to amp up your beef stew but unsure where to start? It’s also a one-bowl job: One-Bowl Orange-Ricotta Pound Cake (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur. Like the orange and ricotta cake, this one is incredibly moist and delicious, and is a a cinch to throw together. ©2020 Alexandra's Kitchen. ... together! Using a mesh sieve, dust the cooled cake with powdered sugar. Ingredients 3/4 cup (1 1/2 sticks | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan 1 1/2 cups ( 196 g) cake flour or all-purpose 2 teaspoons baking powder 1 teaspoon kosher salt 1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese … Add eggs, 1 at a time, and beat until well combined. If you are under the impression you have to spend. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. The cake can be stored in an airtight container for up to 3 days. Required fields are marked *. Place on a … This post may contain affiliate links. Add the dry ingredients, a small amount at a time, until just incorporated. This pound cake is a variation of one I made over the holidays, which called for orange zest and orange liqueur. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. https://giadzy.com/recipes/ricotta-pound-cake-with-strawberries To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake. With the machine running, add the eggs 1 at a time. 1 ½ unsalted butter (at room temperature, plus more for greasing) Stir to combine. Add the vanilla, orange zest, and Amaretto until combined. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Recipes for no-knead loaves and meals to savor every slice. Ricotta-Orange Pound Cake with Prosecco Strawberries. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Strawberries, sprinkled with Prosecco and a little sugar, are a pretty accompaniment to Giada De Laurentiis's wonderful, moist orange-infused cake. 1 ½ unsalted butter (at room temperature, plus more for greasing), 1 ½ cups granulated sugar (plus 2 tablespoons), 1 pound strawberries (hulled and quartered), Lightly sweetened whipped cream (for serving), Back to Ricotta-Orange Pound Cake with Prosecco Strawberries. Let’s make cashew cream... In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. If you love this recipe, please consider giving it a star rating when you post a comment. This is a fantastic spring and summer dessert, especially when its dressed up with fresh seasonal strawberries. Cut into wedges and serve with the strawberries and whipped cream. Star ratings help people discover my recipes online. This one’s a favorite for sure! It’s also a one-bowl job: One-Bowl Orange-Ricotta Pound Cake (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur. In a medium bowl combine the flour, baking powder, and salt. With the machine running, add the eggs 1 at a time. Let sit until the juices have pooled around the strawberries. Dust the pound cake with confectioners’ sugar. Grease a 9- or 10 x 5 x 3-inch loaf pan (. The ricotta adds a really moist and almost creamy texture to the cake, and the addition of orange zest and a splash of amaretto give it a lot of beautiful and subtle flavor. Our 22 Best Crock Pot and Slow-Cooker Recipes. Sign up for FREE to receive exclusive recipes, news, videos, merchandise, products and more!! Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. All Rights Reserved. You will also receive the Official Giadzy Newsletter and access to post in the Club G fan community! subscribe now & get access to my free ecourse! Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Here, lemon zest and juice have replaced the orange zest and liqueur, and the baking powder has been reduced a tad, too. 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 50 minutes. Add the vanilla, orange zest, and Amaretto until combined. Your support means a great deal to me. Preheat the oven to 350°. Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. © Copyright 2020 Meredith Corporation. Website designed by Monolyth Creative Optimzed by WebiMax. Add the dry ingredients, a small amount at a time, until just incorporated. Transfer to a rack to cool for 20 minutes; unmold and let cool completely. With the machine running, add the eggs 1 at a time. Bread enthusiast. Beat in the dry ingredients in 3 batches just until incorporated. Add the vanilla, zest and lemon juice until combined. https://www.cookingwithnonna.com/italian-cuisine/lemon-ricotta-cake.html Butter a deep, 9-inch round cake pan. Tell us what you think about this recipe! (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur.). Slideshow: More Cake Recipes. Your email address will not be published. Butter and flour a 9-by-2-inch springform pan and tap out excess flour. The ricotta adds a really moist and almost creamy texture to the cake, and the addition of orange zest and a splash of amaretto give it a lot of beautiful and subtle flavor.... 1 1/2 sticks butter, room temperature, plus more to grease the baking pan, hulled and quartered or 3 oranges, cut into supremes. Beat the butter and sugar with a hand mixer until light and fluffy.