Name: Fruity Ricotta Pound Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 1½ cups cake flour; 3 tsp baking powder; 1 tsp salt; ¾ cup butter; 1½ cups ricotta cheese; 1½ cups sugar; 3 large eggs; 1 tsp vanilla extract; 1 orange; 2 tbsp amaretto; powdered sugar; 1 pint strawberries

Indulge in the delightful flavors of this fruity ricotta pound cake, a perfect treat for any occasion. The rich and moist texture, combined with the sweetness of strawberries and a hint of amaretto, makes this cake a crowd-pleaser.

Photos of Fruity Ricotta Pound Cake Recipe

While most of the ingredients for this recipe are common pantry staples, you may need to make a special trip to the supermarket for ricotta cheese and amaretto. Ricotta cheese adds a creamy texture to the cake, while amaretto gives it a unique almond flavor. If you don't have amaretto, you can substitute it with almond extract.

Ingredients For Fruity Ricotta Pound Cake

Cake flour: A finely milled flour that gives the cake a tender texture.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and moisture to the cake.

Ricotta cheese: Provides a creamy texture and subtle flavor.

Sugar: Sweetens the cake and adds to its moistness.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Adds a warm, sweet flavor.

Orange: Zest used to add a fresh citrus note.

Amaretto: An almond-flavored liqueur that enhances the cake's flavor.

Powdered sugar: Used for dusting the cake, adding a touch of sweetness.

Strawberries: Serve as a fresh, fruity topping for the cake.

One reader, Katrinka Ashe says:

This fruity ricotta pound cake is a delightful treat! The ricotta adds a lovely creaminess, and the orange zest gives it a refreshing twist. Paired with juicy strawberries, it's a perfect dessert for any occasion. Absolutely delicious!

Katrinka Ashe

Key Techniques for Fruity Ricotta Pound Cake Recipe

How to zest an orange: Use a fine grater or a zester to remove the outer layer of the orange peel, avoiding the bitter white pith underneath. How to cream butter and sugar: Use an electric mixer to beat the butter and sugar together until the mixture is light and fluffy, which usually takes about 3 minutes. How to incorporate eggs: Add the eggs one at a time to the mixture while the mixer is running, ensuring each egg is fully mixed in before adding the next. How to dust with powdered sugar: Use a mesh sieve to evenly sprinkle powdered sugar over the cooled cake. How to macerate strawberries: Mix strawberries with sugar and let them sit until the juices are released and pool around the strawberries.

How To Make Fruity Ricotta Pound Cake

A delicious ricotta pound cake that gives you a taste of a slightly sweet creamy white cheese with a delicate crumb and fruit toppings.

Preparation: 10 minutes

Cooking: 50 minutes

Total: 1 hour

Serves:

Ingredients

1½cupscake flour,not all-purpose
3tspbaking powder
1tspsalt
¾cupbutter,(1½ sticks), room temperature
1½cupsricotta cheese,whole milk or low fat
1½cupssugar,plus 1 tablespoon
3large eggs
1tspvanilla extract,store-bought or homemade
1orange,zested
2tbspAmaretto,or 1 tsp almond extract
Powdered sugar,for dusting, optional
1pintstrawberries,hulled and quartered or 3 oranges, cut into supremes

Instructions

Preheat the oven to 350 degrees F.
Grease a 9 by 5 by 3″ 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 (or almond extract) until combined.
Add the dry ingredients, a small amount at a time, until just incorporated.
Pour the mixture into the prepared pan.
Bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes.
Let the cake cool in the pan for 10 minutes 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 1 tablespoon sugar.
Let sit until the juices have pooled around the strawberries.
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

Nutrition

Calories: 546.37kcal
Fat: 25.47g
Saturated Fat: 15.42g
Trans Fat: 0.70g
Monounsaturated Fat: 6.89g
Polyunsaturated Fat: 1.36g
Carbohydrates: 68.94g
Fiber: 1.73g
Sugar: 45.45g
Protein: 10.34g
Cholesterol: 139.22mg
Sodium: 496.65mg
Calcium: 256.86mg
Potassium: 207.72mg
Iron: 2.81mg
Vitamin A: 233.61µg
Vitamin C: 34.95mg

Helpful Technique for Fruity Ricotta Pound Cake Recipe

To ensure your pound cake has a tender crumb, make sure to cream the butter, ricotta, and sugar thoroughly until light and fluffy. This step incorporates air into the batter, which helps the cake rise and gives it a lighter texture.

Time-Saving Tips for Making This Recipe

Pre-measure ingredients: Measure out all ingredients before you start. This will save time and ensure you don't miss anything.

Use room temperature butter and eggs: Allow butter and eggs to come to room temperature for easier mixing and a smoother batter.

Zest and juice the orange in advance: Prepare the orange zest and juice ahead of time to streamline the process.

Prep the pan early: Grease the loaf pan before you start mixing to save time later.

Use a stand mixer: A stand mixer can speed up the creaming process and ensure even mixing.

Substitute Ingredients For Fruity Ricotta Pound Cake Recipe

cake flour - Substitute with all-purpose flour: Use 1½ cups of all-purpose flour minus 3 tablespoons, then add 3 tablespoons of cornstarch. This will mimic the lower protein content of cake flour.
baking powder - Substitute with baking soda and cream of tartar: Use 1 teaspoon of baking soda and 2 teaspoons of cream of tartar to achieve the same leavening effect.
salt - Substitute with kosher salt: Use the same amount, but ensure it is finely ground to distribute evenly in the batter.
butter - Substitute with margarine: Use the same amount. Margarine has a similar fat content and will provide a similar texture and flavor.
ricotta cheese - Substitute with cottage cheese: Blend cottage cheese until smooth to achieve a similar texture and moisture content.
sugar - Substitute with honey: Use 1 cup of honey for every 1½ cups of sugar, and reduce the other liquids in the recipe by ¼ cup.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken.
vanilla extract - Substitute with almond extract: Use half the amount, as almond extract has a stronger flavor.
orange - Substitute with lemon: Use the zest and juice of one lemon to provide a similar citrus flavor.
amaretto - Substitute with almond extract: Use 1 teaspoon of almond extract for every 2 tablespoons of amaretto.
powdered sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it reaches a fine, powdery consistency.
strawberries - Substitute with raspberries: Use the same amount. Raspberries provide a similar tartness and sweetness.

Presenting Your Fruity Ricotta Pound Cake

Serve smaller portion sizes: Slice the fruity ricotta pound cake into thin, elegant slices to highlight its delicate texture and rich flavor.
Use decoration: Arrange a few strawberries artistically around the plate, ensuring they are evenly spaced and visually appealing.
Add a sauce: Drizzle the strawberry juices from the macerated strawberries in a decorative pattern around the cake slice to add color and flavor.
Garnish with zest: Sprinkle a small amount of freshly grated orange zest over the top of the cake slice to enhance the citrus aroma and add a pop of color.
Dust with powdered sugar: Lightly dust the entire plate with powdered sugar using a fine mesh sieve to create a delicate, snowy effect.
Use a stylish plate: Choose a sleek, modern plate with a contrasting color to make the cake and strawberries stand out.
Add a fresh herb: Place a small sprig of mint or basil next to the cake slice for a touch of green and a hint of freshness.
Create height: Stack a few strawberries on top of each other next to the cake slice to add dimension and visual interest.
Incorporate texture: Add a few toasted almond slices around the plate to provide a crunchy contrast to the soft cake and juicy strawberries.
Finish with a touch of elegance: Place a small edible flower, such as a violet or pansy, on the plate to add a final touch of sophistication and color.

Essential Tools for Making Fruity Ricotta Pound Cake

Oven: Preheat to 350 degrees F for baking the cake.
Loaf pan: Grease with butter to bake the pound cake.
Butter knife: Use to grease the loaf pan with butter.
Medium bowl: Combine the flour, baking powder, and salt.
Electric mixer: Cream together the butter, ricotta, and sugar until light and fluffy.
Measuring cups: Measure out the cake flour, ricotta cheese, and sugar.
Measuring spoons: Measure the baking powder, salt, vanilla extract, and amaretto.
Zester: Zest the orange for the cake batter.
Spatula: Scrape down the sides of the mixing bowl to ensure all ingredients are well combined.
Toothpick: Check if the cake is done by inserting it into the center of the cake.
Wire rack: Cool the cake completely after baking.
Mesh sieve: Dust the cooled cake with powdered sugar.
Small bowl: Combine the strawberries with sugar to let the juices pool.
Knife: Slice the cake for serving.
Spoon: Serve the strawberries and their juices over the cake slices.

Storing and Freezing Fruity Ricotta Pound Cake

Allow the fruity ricotta pound cake to cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake at room temperature, wrap it tightly in plastic wrap or aluminum foil. The cake will keep for up to 3 days at room temperature.
For longer storage, you can refrigerate the pound cake. Wrap it tightly in plastic wrap and then place it in an airtight container. The cake will keep for up to 1 week in the refrigerator.
To freeze the cake, first wrap it tightly in plastic wrap, making sure to remove as much air as possible. Then, wrap it in a layer of aluminum foil or place it in a freezer-safe container. Label the container with the date and contents.
When freezing, it's best to slice the cake into individual portions before wrapping and freezing. This way, you can thaw only what you need and avoid having to refreeze the entire cake.
Frozen ricotta pound cake will keep for up to 3 months in the freezer.
To thaw the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can bring it to room temperature before serving, if desired.
If you have frozen individual slices, you can thaw them at room temperature for about an hour before serving.
Avoid refreezing the cake once it has been thawed, as this can affect the texture and quality of the cake.

How To Reheat Leftover Fruity Ricotta Pound Cake

Preheat your oven to 350°F (175°C). Place the leftover pound cake on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until the cake is heated through. This method will help restore some of the cake's original texture and flavor.
For a quicker option, you can use the microwave. Place a slice of the fruity ricotta pound cake on a microwave-safe plate and heat it on high power for 20-30 seconds. Be careful not to overheat the cake, as it may become rubbery or dry.
If you want to add a little extra flavor and moisture to your leftover cake, try brushing it with a simple syrup made from equal parts sugar and water. You can also add a splash of amaretto or orange juice to the syrup for an extra burst of flavor.
For a crispy exterior and a soft, warm interior, try pan-frying your leftover pound cake. Melt a small amount of butter in a skillet over medium heat. Add a slice of the cake and cook for 1-2 minutes on each side, or until golden brown and heated through.
If you have a toaster oven, you can use it to reheat your leftover cake. Place a slice of the cake on the toaster oven rack and heat it at 350°F (175°C) for 5-7 minutes, or until warmed through. This method will give you a slightly crispy exterior while maintaining a soft, moist interior.
For a no-fuss option, simply let the leftover fruity ricotta pound cake come to room temperature on its own. This method works well if you prefer a softer texture and don't mind waiting a bit longer for your cake to be ready to eat.

Is Making Fruity Ricotta Pound Cake at Home Cost-Effective?

This fruity ricotta pound cake recipe is moderately cost-effective for a household. The main ingredients like ricotta cheese, butter, and strawberries can be a bit pricey, but the overall expense is balanced by the use of common pantry items like sugar, flour, and eggs. The approximate cost for a household of 4 people is around $15-$20 USD. Overall Verdict: 7/10.

Is Fruity Ricotta Pound Cake Healthy or Unhealthy?

The fruity ricotta pound cake recipe, while delicious, is not particularly healthy. Here's why:

The recipe contains a significant amount of sugar (1½ cups), which can contribute to weight gain and other health issues when consumed in excess.
The use of butter and whole eggs adds saturated fat and cholesterol to the cake.
Cake flour, although lighter than all-purpose flour, is still a refined carbohydrate that can cause blood sugar spikes.
The recipe includes amaretto, an almond-flavored liqueur, which adds extra calories and sugar.

However, the recipe does have some redeeming qualities:

Ricotta cheese is a good source of protein and calcium, which can support bone health and muscle maintenance.
The inclusion of fresh strawberries adds some fiber, vitamin C, and antioxidants to the dessert.
The orange zest provides a small amount of vitamin C and natural flavor without adding significant calories.

To make this recipe healthier, consider the following modifications:

Reduce the sugar content by using a sugar substitute or cutting the amount of sugar by one-third to one-half.
Replace some or all of the butter with a healthier fat source, such as olive oil or mashed avocado.
Swap out half of the cake flour for whole wheat pastry flour to increase the fiber content and reduce the glycemic impact.
Use egg whites instead of whole eggs to reduce the cholesterol content.
Omit the amaretto and replace it with additional orange zest or a small amount of almond extract to maintain the flavor profile.
Serve the cake with a larger portion of fresh strawberries to increase the nutrient density of the dessert.
Reduce the portion size of the cake and pair it with a side of Greek yogurt for added protein and a creamy texture.

Editor's Opinion on Fruity Ricotta Pound Cake

This fruity ricotta pound cake recipe is a delightful blend of creamy ricotta and vibrant citrus, enhanced by the subtle warmth of amaretto. The cake's moist texture pairs beautifully with the fresh strawberries, creating a harmonious balance of flavors. The use of ricotta adds a unique richness, while the orange zest provides a refreshing twist. Dusting with powdered sugar adds a touch of elegance. Overall, this recipe is a sophisticated yet approachable dessert, perfect for any occasion.

Enhance Your Fruity Ricotta Pound Cake Recipe with These Unique Side Dishes:

Grilled Peach Salad: Enhance your dessert experience with a refreshing Grilled Peach Salad. The smoky sweetness of the peaches pairs beautifully with the fruity ricotta pound cake, creating a symphony of flavors that dance on your palate. Add a touch of balsamic glaze and a sprinkle of feta cheese for an extra layer of complexity.

Lemon Basil Sorbet: Complement the richness of the cake with a zesty Lemon Basil Sorbet. The tartness of the lemon and the aromatic notes of basil provide a refreshing contrast, cleansing your palate and leaving you ready for another delightful bite of the dessert.

Prosciutto-Wrapped Melon: For a savory twist, serve Prosciutto-Wrapped Melon alongside your fruity ricotta pound cake. The salty prosciutto and sweet, juicy melon create a harmonious balance that enhances the cake's flavors. This elegant side dish adds a touch of sophistication to your dessert spread.

Honey-Glazed Carrots: Add a touch of earthy sweetness with Honey-Glazed Carrots. The natural sugars in the carrots caramelize beautifully, providing a delightful contrast to the fruity pound cake. The subtle hint of honey ties the flavors together, making each bite a harmonious blend of sweet and savory.

Minted Pea Soup: Surprise your guests with a chilled Minted Pea Soup. The vibrant green color and refreshing taste of peas and mint offer a light and invigorating start to your dessert course. This unexpected pairing adds a touch of elegance and sophistication to your meal.

Similar Recipes to Fruity Ricotta Pound Cake

Lemon Blueberry Ricotta Cake: This delightful dessert combines the tangy zest of lemons with the sweet burst of blueberries. The ricotta adds a creamy texture that makes each bite melt in your mouth. Perfect for a summer gathering or a cozy afternoon treat.

Almond Ricotta Cookies: These soft and chewy cookies are infused with the rich flavor of almonds and the creamy goodness of ricotta cheese. They are perfect for a quick snack or a delightful addition to your dessert table.

Orange Ricotta Pancakes: Fluffy and light, these pancakes are elevated with the addition of ricotta cheese and a hint of orange zest. Serve them with a drizzle of maple syrup and a sprinkle of powdered sugar for a breakfast that feels like a special occasion.

Strawberry Ricotta Tart: A buttery crust filled with a creamy ricotta mixture and topped with fresh strawberries. This tart is as beautiful as it is delicious, making it a perfect centerpiece for any dessert table.

Ricotta Cheesecake: This creamy cheesecake is made with ricotta cheese for a lighter, fluffier texture. A hint of vanilla and a buttery graham cracker crust make it a classic dessert that everyone will love.

Appetizers and Main Courses to Complement Fruity Ricotta Pound Cake

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. Imagine cremini mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. The filling is then topped with a sprinkle of parmesan cheese and baked until golden brown. The result is a bite-sized appetizer that is both creamy and flavorful, perfect for any gathering.

Bruschetta: Bruschetta is a classic Italian appetizer that never fails to impress. Start with slices of toasted baguette, then top them with a mixture of diced tomatoes, fresh basil, garlic, and a drizzle of balsamic glaze. The combination of the crispy bread and the fresh, tangy topping creates a perfect balance of textures and flavors, making it an ideal starter for any occasion.

Main Courses:

Lemon Herb Roasted Chicken: Lemon Herb Roasted Chicken is a delightful dish that combines the zesty flavor of lemon with aromatic herbs. The chicken is marinated in a mixture of olive oil, garlic, rosemary, and thyme, then roasted to perfection. The result is a juicy, flavorful chicken with crispy skin. Serve it with a side of roasted vegetables or mashed potatoes for a complete meal. This dish is perfect for a family dinner or a special occasion, offering a burst of fresh flavors that will impress your guests.

Stuffed Bell Peppers: Stuffed Bell Peppers are a colorful and nutritious main course that can be easily customized to suit your taste. The bell peppers are hollowed out and filled with a savory mixture of ground beef or turkey, rice, tomatoes, and spices. They are then baked until the peppers are tender and the filling is cooked through. Top them with cheese and fresh herbs for added flavor. These stuffed peppers make a hearty and satisfying meal that is both visually appealing and delicious. Pair them with a simple green salad or garlic bread for a complete dining experience.

Why trust this Fruity Ricotta Pound Cake Recipe:

This fruity ricotta pound cake recipe is a delightful blend of butter, ricotta cheese, and fresh strawberries, ensuring a moist and flavorful treat. The addition of orange zest and amaretto provides a unique twist, making it stand out from traditional pound cakes. With easy-to-follow instructions and common ingredients, this recipe is perfect for both novice and experienced bakers. Trust in the quality of this cake to impress your guests and satisfy your sweet tooth.

Share your thoughts on the Fruity Ricotta Pound Cake Recipe in the Baking and Desserts forum and let us know how it turned out for you!

FAQ:

Can I use a different type of flour instead of cake flour?

Yes, you can use all-purpose flour if you don't have cake flour. The texture might be slightly different, but it should still turn out delicious.

Can I substitute the amaretto with something else?

Absolutely! You can use almond extract instead of amaretto. It will give a similar nutty flavor to the cake.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean and the edges start to pull away from the sides of the pan. This usually takes about 45 to 50 minutes.

Can I use other fruits instead of strawberries?

Sure thing! You can use other berries like blueberries or raspberries, or even a mix of different fruits. Just make sure to adjust the sugar if needed.

How should I store the leftover cake?

You can store the leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week.