Giada's Ricotta Orange Pound Cake
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 289.7
- Total Fat: 16.6 g
- Cholesterol: 90.0 mg
- Sodium: 283.4 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 0.4 g
- Protein: 4.8 g
View full nutritional breakdown of Giada's Ricotta Orange Pound Cake calories by ingredient
Introduction
Slightly modified version- minus 1/3 butter and 1/4 c sugar. Would NOT recommend substituting part-skim ricotta for whole milk, as the extra liquid will result in cake not baking correctly and overflowing loaf pan, resulting in a not very pretty loaf. Slightly modified version- minus 1/3 butter and 1/4 c sugar. Would NOT recommend substituting part-skim ricotta for whole milk, as the extra liquid will result in cake not baking correctly and overflowing loaf pan, resulting in a not very pretty loaf.Number of Servings: 14
Ingredients
-
1 1/2 c flour
1 1/2 tsp baking powder
1 tsp kosher salt
1 c butter, room temperature
1 c whole milk ricotta cheese
1 1/4 c sugar
3 eggs, room temperature
1 tsp vanilla extract
1 orange, zested
2 tbsp Amaretto
powdered sugar, for dusting
Directions
Preheat oven to 350 degrees. Lightly butter a 9 x 5 x 3-inch loaf pan. In a medium bowl, combine flour, baking powder and salt.
In another medium bowl, using an electric mixer, cream together the butter, ricotta and sugar until light and fluffy. Add eggs, 1 at a time, mixing in well. Add vanilla, orange zest, and Amaretto until well combined. Add dry ingredients, a little at a time, until just incorporated. Pour mixture into prepared pan and bake until a toothpick comes out clean and cake is beginning to pull away from sides of pan, about 45-50 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar.
Cake can be served as is, or with fresh fruit for topping.
Number of Servings: 14
Recipe submitted by SparkPeople user CALEKU.
In another medium bowl, using an electric mixer, cream together the butter, ricotta and sugar until light and fluffy. Add eggs, 1 at a time, mixing in well. Add vanilla, orange zest, and Amaretto until well combined. Add dry ingredients, a little at a time, until just incorporated. Pour mixture into prepared pan and bake until a toothpick comes out clean and cake is beginning to pull away from sides of pan, about 45-50 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar.
Cake can be served as is, or with fresh fruit for topping.
Number of Servings: 14
Recipe submitted by SparkPeople user CALEKU.