Ricotta Orange Pound Cake With Amaretto Strawberries
By: Jo Ann
Published: Sunday, May 22, 2011 - 5:50pm

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 cups whole milk ricotta cheese
1 1/2 tablespoons cups sugar, plus 1
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered
Whipping cream

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.