Orange Ricotta Pound Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
190 grams cake flour or all-purpose flour
02 -
2.5 teaspoons baking powder
03 -
1 teaspoon kosher salt
→ Wet Ingredients
04 -
170 grams unsalted butter, at room temperature, plus extra for greasing pan
05 -
340 grams whole-milk ricotta cheese
06 -
300 grams granulated sugar
07 -
3 large eggs
08 -
1 teaspoon pure vanilla extract
09 -
Zest of 1 orange
10 -
2 tablespoons amaretto liqueur, or Cointreau or Grand Marnier
→ For Finishing
11 -
Confectioners' sugar, for dusting (optional)
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23 x 13 x 8 cm loaf pan thoroughly with unsalted butter.
02 -
In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt until evenly blended.
03 -
In a large bowl, beat the butter, ricotta cheese, and granulated sugar with a mixer on medium speed until the mixture is pale and fluffy, approximately 3 minutes.
04 -
Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract, orange zest, and liqueur until the mixture is smooth and homogenous.
05 -
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix the batter.
06 -
Pour the batter into the prepared loaf pan, filling no higher than three-quarters full to prevent overflow. Reserve any excess for a small tin or muffin tray if needed.
07 -
Place in the oven and bake for 45 to 60 minutes, or until a skewer inserted in the centre emerges clean and cake pulls away from the pan edges.
08 -
Allow cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
09 -
Dust with confectioners' sugar if desired. Slice and serve when fully cooled.
# Notes:
01 -
Do not fill the loaf pan above three-quarters capacity to prevent batter from spilling over during baking.