Ricotta Orange Pound Cake With Amaretto Strawberries


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


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.
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.
Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar. Let sit until the juices have pooled around the strawberries.
Prepare whipping cream, flavoring it with vanilla and Amaretto.
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.




Sunday, May 22, 2011 - 5:50pm


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