We all know the secret to making a deliciously moist pound cake is adding sour cream to it.In this recipe sour cream is replaced with Ricotta cheese which is a smooth ,creamy, mild cheese .The results are a deliciously light,moist and fluffy pound cake. Orange marmalade and zest add a lovely citrus flavor and lightness to it.This is one of Giada's recipes.The only change I have made is replaced 1/4th cup sugar with 2 tbsp orange marmalade .
|making the batter|
|Amaretto Italian liqueur(if you don't have it,replace with 2 tsp Vanilla extract)|
1 1/2 cups cake flour (to make your own cake flour add 2 tbsp cornstarch to 3/4 th cup of sifted all purpose flour)
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter (room temp)
1/2 cups whole milk ricotta cheese
1 1/4 cups sugar,
2 tbsp orange marmalade
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto (Almond flavored Italian liqueur) I have used Disarono Italian liqueur here
Powdered sugar, for dusting
1/2 cup strawberries quartered.
Preheat the oven to 350 degrees F. Grease a 9 inch round 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 1 at a time. Add the vanilla , orange zest ,orange marmalade 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 toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. If the cake is still moist at the center move it to a lower rack in the oven and bake for an additional 10 mins.Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Dust with powdered sugar and serve with strawberries.