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Ricotta Pound Cake

Monday, 28 June 2010

To be honest, I've never had a pound cake. I only know it's traditionally made with a pound of each of flour, butter, eggs, and sugar. I came across this recipe at Food Gal's and the amazingly moist texture caught my attention. It is made with ricotta instead of 8 or 9 large eggs like most other traditional recipes call for. I halved the recipe and although mine came out looking totally different, it still tasted delicious. It was really moist and for some weird reason, the cake had a slight nutty flavour which reminded me of almond cake.

ricotta pound cake

Ingredients: 6" cake
Adapted from Dolce Italiano: Desserts from the Babbo Kitchen
  • 3/4 cup cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 85g unsalted butter
  • 3/4 cup (180g) ricotta
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 vanilla bean
  • 1 tsp vanilla extract
  • Icing sugar for dusting
Directions:
  • Preheat oven to 180ºC.
  • Position a rack in the center.
  • Grease a loaf pan (I used a 6-inch round cake pan) with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
  • In a medium bowl, sift together cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream togther butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes.
  • Beat in eggs, one at a time, scraping down sides of the bowl after each addition.
  • Split the vanilla bean lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract.
  • On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed.
  • Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.
  • Bake cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 160ºC and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 25 to 35 minutes more.
  • Allow cake to cool in pan on a wire rack for 10 minutes, then carefully invert it onto the rack to cool completely.
  • Dust cake lightly with icing sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days. The cake also freezes beautifully, wrapped in plastic, and place in a large, sealable plastic bag.

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