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Ricotta Pound Cake or as I like to say, my recipe for Died & Gone to Heaven Pound Cake
Joined: Jan 11, 2007
Posted to Thread #14175 at 7:10 am on Mar 18, 2009
I'm just stunned how good this pound cake was. No surprise, it came from my new favorite dessert book: Dolce Italiano by Gina DePalma. Love this book!
Ricotta Pound Cake
Dolce Italiano: Desserts from the Babbo Kitchen
By Gina DePalma
Sometimes I like to eat fresh ricotta by the bowlful, so I can fully savor its creamy goodness. One Saturday morning, I was sneaking around Babbo with a little bowl of ricotta for an impromptu breakfast snack, and as I indulged myself, the thought of pound cake jumped in my head. I may have been delusional or inspired—either way, I was driven enough to go straight into the kitchen and create this cake. Two hours later, we were all standing around eating it, marveling at the rich flavor and moist texture. Ricotta in a pound cake—who knew?
Traca’s Note: Whoa! This is THE BEST pound cake I have ever had!!! Super moist, great flavor.
Makes one 9-inch cake. Approximately 10 servings
1 ½ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ cup (1 ½ sticks/6 ounces) unsalted butter, softened
1 ½ cups fresh whole-milk ricotta (I used skim & it was fantastic!)
1 ½ cups granulated sugar
3 large eggs
½ vanilla bean
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
In a medium bowl, sift together the cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together the butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in the dry ingredients to combine them, scrape down the sides of the bowl, and beat the batter for 30 seconds on medium speed.
Pour the batter into the 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 the cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees F and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake inserted in the center of the cake comes out clean, about 25 minutes more. (Traca’s note, I baked it about 25 minutes even more to get a knife to come out clean.) Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully invert on the rack to cool completely.
Dust the cake lightly with confectioners’ 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.
You can't do anything about the length of your life, but you can do
something about its depth. - M
Other messages in this thread:
- 14175. Ricotta Pound Cake or as I like to say, my recipe for Died & Gone to Heaven Pound Cake - Traca - 7:10am on 03/18/09 (20)
- Thank you Traca - I love anything with Ricotta. [NT] - GayR - 1:39pm on 03/18/09
- Thanks! Picturing serving with fresh strawberries this summer... [NT] - suz - 2:00pm on 03/18/09
- Oh Suz, please don't wait until summer to try it. This is fantastic on its own - Traca - 9:29pm on 03/18/09
- okay, okay you twisted my arm...a bit of lemon zest perhaps? [NT] - suz - 10:46pm on 03/18/09
- Perfect! I can't wait to hear your results. [NT] - Traca - 11:14pm on 03/18/09
- Or orange? The cake sounds delicious. Thanks for suggesting it, Traca. [NT] - Shaun in TO - 12:12pm on 03/19/09
- Thanks Traca, this does sound wonderful!! [NT] - Barbara in VA - 4:24pm on 03/18/09
- Just checking--Traca, you baked it for 65 min. total, or 40? Thanks--can't wait to try this. :) [NT] - ErininNY - 9:04pm on 03/18/09
- Erin, I baked mine for closer to 65 minutes, but the way the recipe read, - Traca - 9:27pm on 03/18/09
- Ok, thanks. That's what I thought--maybe the test oven was set to "Face of the sun." [NT] - ErininNY - 11:04pm on 03/18/09
- LOL! [NT] - Traca - 11:12pm on 03/18/09
- This sounds so amazing! I will make this soon, yummy! [NT] - Heather_in_SF - 2:12am on 03/19/09
- I gave away the other half of my loaf and now I'm totally regretting it.... - Traca - 7:34am on 03/20/09
- Fixed this yesterday for tonights dinner. The sneak preview was awesome :) [NT] - desertjean - 11:40am on 03/22/09
- Would you believe? - Pam - 8:23pm on 03/24/09
- How fun! You know, for me, it doesn't need a thing but if you wanted to guild the lily - Traca - 8:40pm on 03/24/09
- Amt of Ricotta - Pam - 3:33pm on 03/26/09
- I had a huge container of ricotta so I just measured out the amount (not by weight) [NT] - Traca - 10:42pm on 03/27/09
- Finally made this. Very, very good. But mine took an extra 40 minutes to bake! [NT] - Shaun in TO - 1:58pm on 03/27/09
- I agree...mine took much longer to bake too. Glad you enjoyed it! [NT] - Traca - 10:42pm on 03/27/09