I made this simple poundcake recipe for Mike's birthday (he loves anything citrus, and doing a big, extravagent cake seemed like something that we'd toss after a day or two). The ricotta makes it extra moist and the amaretto and orange zest give a delicious added kick. Pound cakes are easily kept in the freezer for up to 6 monthes, if tightly wrapped. Great as a dessert, (unhealthy) breakfast or afternoon snack with tea and coffee; recipe from: Giada's Kitchen: New Italian Favorites
6 to 8 Servings
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter; at room temperature, plus more to grease the baking pan
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 tablespoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 orange
2 tablespoons Amaretto
Confectioners' sugar, for dusting
1 pint strawberries, hulled and quartered
Preheat the oven to 350 degrees F. Grease a 9 x 5 x 3-inch 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 the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one a a time, beating until each is incorporated before adding the next. Add the vanilla, orange zest, and Amaretto and mix until combined.
Add the dry ingredients a small amount at a time beating just until incorporated.
Pour the mixture into the prepared pan and bake until a toothpick comes out clean and cake is beginning to pull away from the sides of the pan, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. (Note: this is not in Giada's recipe, but I reccomend cutting off the top of the cake, once it's cool enough, so the cake sits flush to the plate when upsidedown)
Using a sieve, dust the cooled cake with confectioners' sugar.
Meanwhile, place the strawberries in a small bowl with remaining 1 tablespoon of granulated sugar. Toss to combine, then set aside until the strawberries have released some of their juices.
To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.