Ricotta Cake With Strawberries Recipes

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Ricotta Orange Pound Cake with Strawberries image

Provided by Giada De Laurentiis

Categories dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Steps:

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 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 sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, 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. 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 (or orange supremes) 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.

RICOTTA BERRY CAKE

Ricotta Berry Cake image

Ricotta and almond flour combine to give this cake a cheesecake-like texture. Try it with other fresh fruit if you like!

Provided by LauraF

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 14

Ingredients

1 ½ cups all-purpose flour
½ cup almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat ricotta cheese, at room temperature
½ cup whole milk, at room temperature
1 stick unsalted butter, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 large eggs, at room temperature
1 cup sliced fresh strawberries
1 cup frozen blueberries
1 ½ tablespoons turbinado sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
Whisk ricotta cheese and milk together in a small bowl until smooth.
Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 15.8 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 263.9 mg, Sugar 14.9 g

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