Ricotta Orange Pound Cake With Amaretto Strawberries

Ingredients

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 ½ sticks) butter, room temperature (additional to grease the pan)
1 1/2 tablespoons cups sugar, plus 1
1 teaspoon vanilla extract
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered

Preparation

1
Preheat the oven to 350° F. Grease a 9 X 5 X 3 inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
2
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, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a tooth pick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes. Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
3
Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar. Let sit until the juices have pooled around the strawberries.
4
Prepare whipping cream, flavoring it with vanilla and Amaretto.
5
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake. Add a dollop of whipped cream.

 



Yield:

8

Added:

Sunday, May 22, 2011 - 5:50pm

Creator:

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